Ingredients
Method
1.Have eggs at room temperature.
2.Preheat oven to 180°C/350°F. Grease 24cm x 32cm (9½-inch x 13-inch) swiss roll pan; line base and two long sides with baking paper, extending paper 5cm (2-inches) above long sides.
3.Beat eggs and ⅓ cup of the sugar in small bowl with electric mixer about 8 minutes or until thick and creamy.
4.Meanwhile, triple sift cornflour, custard powder, cream of tartar and soda.
5.Fold cornflour mixture into egg mixture. Spread mixture evenly into pan; bake about 10 minutes.
6.Place a piece of baking paper cut the same size as the pan on bench; sprinkle evenly with coconut and remaining sugar. Turn cake onto sugared paper; peel lining paper away.
7.Slice mangoes thinly. Make coconut mascarpone filling. Have cream cheese and butter at room temperature. Beat cream cheese, butter, mascarpone and essence in medium bowl until light and fluffy. Beat in sifted icing sugar, in two batches.
8.Cut and discard edges from all sides of sponge, then cut sponge crossways into three rectangles. Place one sponge layer on plate; spread with 1 cup of the filling, top with half of the mango. Repeat layering, finishing with remaining filling.
