Rolled cakes are one of my favorite tea cakes, especially when they are filled with a homemade fruit confit or gelée, it’s fresh, moist and no one can resist to such a treat… And to make them even more irresistable, I often add a light chantilly on the top… Kids love it, and grownups as well.

This time I wanted to prepare an exotic version by associating the tangy passion fruit to the sweet mango and bitter matcha tea.


This rolled cake is made of:

  • a sponge roll cake
  • a mango and passion fruit gelee
  • a matcha tea chantilly

Sponge roll cake

This cake is fluffy and moist. It has to be baked as soon as it’s prepared. It can be frozen once cooked, wrapped with cling wrap, but for a few days only, otherwise the taste will be affected.

Print Recipe
Prep Time 15 mins
Cook Time 10 mins
Resting Time 30 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 186 kcal


  • Scale
  • Sieve
  • Saucepan
  • Stand mixer with flat beater
  • Stand mixer with whip
  • Spatula
  • Baking tray (40cmx30cm)
  • Baking paper or silicone mat
  • Angled spatula


  • 45 g Flour
  • 25 g Milk Full fat
  • 30 g Grapeseed oil
  • 55 g Egg yolks Around 3 yolks
  • 10 g White sugar For the egg yolks
  • 100 g Egg whites Around 3 whites
  • 40 g White sugar For the egg whites
  • 1 pinch Salt
  • 40 g Shredded coconut


  • Preheat the oven at 170°C.
  • Sieve the flour.
  • Warm the milk and the grapeseed oil in the saucepan.
  • Place the egg yolks with 10g of sugar in the bowl of the stand mixer equipped with the whip.
  • Whisk at medium speed until the mixture is thick and lightened in color (ribbon stage). This may take 3 to 5 minutes.
  • Beat the egg whites with the salt and add the 40g of sugar in three times until it forms a soft peak on the whip (a meringue).
  • Use the spatula to combine the two mixtures, gently, in order not to "break" the egg whites meringue.
  • Add few spoons of the eggs mixture to the warm milk and oil and stir using a whisk, to combine the two mixtures. This will allow an easier combination of the oily mixture to the rest of the batter.
  • Add the flour and 30g shredded coconut to the eggs and combine gently using the spatula.
  • Add the oil/milk mixture to the batter and combine using the spatula.
  • Pour evently onto the baking tray covered with parchment paper or a silicone mat. Spread it evenly using the (angled) spatula (it should be around 8mm thick).
  • Scatter the 10g left of shredded coconut all over the cake.
  • Bake for 10 minutes.
  • Let it cool down for at least 30 minutes before rolling it.


Please refer to the Montage section below to see the use of this preparation.
Keyword Batter, Roll, Sponge

Mango and passion fruit gelée

This gelée can be prepared in advance and stored in a glass jar in the freezer. Whenever you need it, just defreeze it (in the refrigerator, by placing the jar in a bowl filled with water). Whenever you need to spread it, bring it to room temperature 5 minutes before. 

Print Recipe
Prep Time 5 mins
Cook Time 5 mins
Resting Time 2 hrs
Total Time 2 hrs 10 mins
Course Dessert
Cuisine French
Servings 10 slices
Calories 195 kcal


  • Scale
  • Saucepan


  • 160 g Mango puree Or fresh mango mixed and sieved
  • 30 g Passion fruit puree Or the juice of fresh passion fruits
  • 3 g Gelatin (1.5 sheets) Gold strengh (200 bloom)*
  • 5 g Lemon juice


  • Soak the gelatin in cold water for 15 minutes.
  • Reheat approximately half of the mango puree with the passion fruit puree.
  • Wring gently the gelatin and dissolve it in the warm mango and passion fruit mixture.
  • Add the rest of of the rest of the mango puree and the lemon juice.
  • Pour into a large bowl or a ceramic rectangular pie dish, cover with a cling wrap directly to the surface and leave to set in the refrigerator for 2 hours.


Please refer to the Montage section.
* Please refer to the Ingredients page.

Matcha chantilly

This chantilly is different from the classic one (sweetened whipped cream) as it contains little mascarpone cream. The fat contained in the mascarpone makes it creamy and thick, and more importantly helps stabilizing it for many hours (while the classic chantilly tends to collapse quickly).

Print Recipe
Prep Time 10 mins
Cook Time 0 mins
Resting Time 0 mins
Total Time 10 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices


  • Scale
  • Stand mixer with whip
  • Piping bag with Saint-Honore nozzle


  • 100 g Whipping cream 35% millk fat
  • 50 g Mascarpone
  • 10 g Icing sugar
  • 10 g Matcha tea


  • Place the bowl of the stand mixer and the whip in the freezer for 10 minutes. This step is optional.
  • Place all the ingredients in the cold bowl and whisk until getting a firm and fluffy chantilly.
  • Fill the piping bag with the whipped cream.


Please refer to the Montage section below to see the use of this preparation.
Keyword Batter, Roll, Sponge


Cover a clean tray with cling wrap or parchment paper, and invert the sponge roll on it: the side with the baking paper or silicone mat up. The cake has to be perfectly cooled, I even recommend to place it in the freezer for 15 minutes before this operation.

Carefully peel off the baking paper (the cake should be cold). 

Trim the edges with a sharp knife.

Stir the mango and passion fruit gelee and spread it evenly on the sponge. 

Place the cake in the freezer for 5 to 10 minutes (to let the gelee set again). 

Roll up the cake gently. 

Decorate it with Matcha chantilly (I used a Saint-Honoré tip).

Bon appétit!