Mango roulade recipe
 This classic roulade is filled with mango and a whipped vanilla panna cotta. 4 free-range eggs120g/4¼oz caster sugar80g/2¾oz plain flour1 tsp baking powder½ tsp fine salt90g/3¼oz mango purée2 tsp vegetable oil 4 free-range eggs 120g/4¼oz caster sugar 80g/2¾oz plain flour 1 tsp baking powder ½ tsp fine salt 90g/3¼oz mango purée 2 tsp vegetable oil 200ml/7fl oz double cream150ml/5½oz full-fat milk75g/2½oz caster sugar½ vanilla pod, seeds scraped3½ platinum gelatine leaves 200ml/7fl oz double cream 150ml/5½oz full-fat milk 75g/2½oz caster sugar ½ vanilla pod, seeds scraped 3½ platinum gelatine leaves 1 ripe mango, peeled and diced50ml/2fl oz mango pureeicing sugar, to serve 1 ripe mango, peeled and diced 50ml/2fl oz mango puree icing sugar, to serve Method To make the mango roulade, line a 25x13cm/10x5in baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Place the eggs and sugar in a large bowl and whisk at a medium speed to ribbon stage. Mix the flour, baking powder and salt together in a separate bowl. Fold the mango purée and oil into the egg mixture. Sift the flour mixture into the egg mixture and fold together, making sure there are no lumps of the flour mixture. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side.Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side.To make the panna cotta, heat the cream, milk, sugar and vanilla seeds together in a saucepan until steaming. Soak the gelatine in ice cold water, squeeze out any excess water and add to the hot pan. Whisk to dissolve and remove from the heat.Pour into a heatproof container and leave to cool before chilling for 4 hours or until set. Once set, whip with an electric whisk until thick and fluffy.Spread the mango puree first and then spread with the whipped set filling. Top with the fresh chopped mango.Roll up the roulade using the baking paper as a guide. Wrap in clingfilm tightly and chill in the fridge for 1 hour before slicing.Dust with icing sugar before serving. To make the mango roulade, line a 25x13cm/10x5in baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. To make the mango roulade, line a 25x13cm/10x5in baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4. Place the eggs and sugar in a large bowl and whisk at a medium speed to ribbon stage. Mix the flour, baking powder and salt together in a separate bowl. Fold the mango purée and oil into the egg mixture. Sift the flour mixture into the egg mixture and fold together, making sure there are no lumps of the flour mixture. Place the eggs and sugar in a large bowl and whisk at a medium speed to ribbon stage. Mix the flour, baking powder and salt together in a separate bowl. Fold the mango purée and oil into the egg mixture. Sift the flour mixture into the egg mixture and fold together, making sure there are no lumps of the flour mixture. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. Pour into the baking tray and smooth with a palette knife to the edges of the tray. Bake for 18 minutes, until golden and springy to the touch. Leave to cool, flip onto a fresh sheet of baking paper and peel the paper from the other side. To make the panna cotta, heat the cream, milk, sugar and vanilla seeds together in a saucepan until steaming. To make the panna cotta, heat the cream, milk, sugar and vanilla seeds together in a saucepan until steaming. Soak the gelatine in ice cold water, squeeze out any excess water and add to the hot pan. Whisk to dissolve and remove from the heat. Soak the gelatine in ice cold water, squeeze out any excess water and add to the hot pan. Whisk to dissolve and remove from the heat. Pour into a heatproof container and leave to cool before chilling for 4 hours or until set. Once set, whip with an electric whisk until thick and fluffy. Pour into a heatproof container and leave to cool before chilling for 4 hours or until set. Once set, whip with an electric whisk until thick and fluffy. Spread the mango puree first and then spread with the whipped set filling. Top with the fresh chopped mango. Spread the mango puree first and then spread with the whipped set filling. Top with the fresh chopped mango. Roll up the roulade using the baking paper as a guide. Wrap in clingfilm tightly and chill in the fridge for 1 hour before slicing. Roll up the roulade using the baking paper as a guide. Wrap in clingfilm tightly and chill in the fridge for 1 hour before slicing. Dust with icing sugar before serving. Dust with icing sugar before serving.