# What You Need:
→ Sponge Cake
01 - 4 large eggs, separated
02 - 5.6 oz granulated sugar, divided
03 - 2 fl oz whole milk
04 - 1.7 fl oz vegetable oil
05 - 2.5 oz cake flour, sifted
06 - 0.35 oz cornstarch
07 - 1 tablespoon hojicha powder
08 - 1/4 teaspoon salt
→ Hojicha Cream
09 - 6.8 fl oz heavy cream, chilled (minimum 35% fat)
10 - 2 tablespoons powdered sugar
11 - 2 teaspoons hojicha powder
→ Filling
12 - 1 ripe mango, peeled and sliced into thin strips
# How To Make It:
01 - Preheat oven to 340°F. Line a 9 x 13 inch baking tray with parchment paper.
02 - In a large bowl, whisk egg yolks with 2.8 oz sugar until pale and creamy. Add milk and vegetable oil, mixing until smooth.
03 - Sift together cake flour, cornstarch, hojicha powder, and salt. Fold into yolk mixture until just combined.
04 - In a clean bowl, beat egg whites until foamy. Gradually add remaining 2.8 oz sugar and beat to stiff peaks.
05 - Gently fold meringue into yolk-flour mixture in three additions, preserving airiness throughout.
06 - Pour batter into prepared tray and smooth surface. Tap tray gently to release air bubbles.
07 - Bake for 13-15 minutes until cake springs back when lightly pressed.
08 - Remove from oven. While warm, invert cake onto fresh parchment paper. Carefully peel off baking paper and cover with clean kitchen towel. Cool completely.
09 - Whip chilled heavy cream with powdered sugar and hojicha powder to medium-stiff peaks.
10 - Once sponge is cool, spread hojicha cream evenly over surface. Arrange mango strips along one short edge.
11 - Using parchment paper as guide, gently roll cake from mango edge to form tight spiral. Wrap in parchment and refrigerate for at least 30 minutes to set.
12 - Trim ends for clean presentation and slice to serve. Optionally dust with hojicha powder or powdered sugar.
