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BAM Cake converter 
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Ingredients:
- 3 large eggs at room temperature
- 10 g sugar
- 35 ml of oil
- 40 ml of oil
- 60 g BAM mango dressing
- 80 g flour
- a pinch of salt
- 120 ml sweet whipping cream
- 20 g powdered sugar
- 45 g BAM mango dressing
Instructions:
1
Separate the egg yolks from the whites and bring them to room temperature while you prepare the other things. Spray a baking tray with non-stick cooking spray or brush on some oil and then line with baking paper.
2
Preheat the oven to 180C. In a large bowl, whisk the egg yolks, oil, sugar, mango puree and milk until combined. Sift the flour and salt into the mixture. Stir until combined and there are no lumps.
3
Tap the baking tray gently on the work surface several times to prevent any air bubbles. Bake in a preheated oven at 180C for about 30 minutes and then switch to convection mode (fan mode) and bake for a further 3 to 4 minutes or until the top is golden brown and dry to the touch. If you do not have convection mode, bake for a further 5 minutes and check that the top is golden brown and dry to the touch.
4
Prepare the mango cream. Place the whipping cream, BAM mango dressing and icing sugar in a mixing bowl. Whisk until the cream is firm, but do not whisk all the way. Cover and refrigerate until chilled.
5
Remove the roulade from the oven and immediately lift it from the baking tray onto a cooling rack and peel off the baking paper. Place a new piece of baking paper on top of the sponge, larger than the sponge, and turn the pastry over.
6
Place the mango cream in the centre of the cake and spread it. Add a few mango cubes on top of the cream if desired. Very gently lift the baking paper with one hand to make it easier to roll the roulade until you reach the other side.
7
Remove the baking paper. Very gently place the roulade on the serving plate on which you intend to serve it. Loosely line with baking paper, without touching the surface of the pastry. Refrigerate the roulade for at least 1 hour before slicing.
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