# What You Need:
→ Sponge Cake
01 - 4 large eggs, separated
02 - 80 g granulated sugar, divided
03 - 60 ml whole milk
04 - 50 ml vegetable oil
05 - 70 g cake flour, sifted
06 - 10 g cornstarch
07 - 1 tbsp hojicha powder (roasted green tea)
08 - 1/4 tsp salt
→ Hojicha Cream
09 - 200 ml heavy cream (minimum 35% fat), chilled
10 - 2 tbsp powdered sugar
11 - 2 tsp hojicha powder
→ Filling
12 - 1 ripe mango, peeled and sliced into thin strips
# Directions:
01 - Preheat oven to 340°F. Line a 9 x 13 in baking tray with parchment paper.
02 - Whisk egg yolks with 40 g 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 the yolk mixture until just combined.
04 - Beat egg whites until foamy. Gradually add remaining 40 g sugar and beat to stiff peaks.
05 - Gently fold the meringue into the yolk-flour mixture in three additions, being careful not to deflate the batter.
06 - Pour batter into the prepared tray, smoothing the surface. Tap gently to remove air bubbles.
07 - Bake for 13–15 minutes until the cake springs back when lightly pressed.
08 - Remove from oven and invert onto fresh parchment while warm. Peel off baking paper and cover loosely with a kitchen towel. Cool completely.
09 - Whip chilled heavy cream, powdered sugar, and hojicha powder to medium-stiff peaks.
10 - Spread hojicha cream evenly over cooled sponge. Arrange mango strips along one short edge.
11 - Using parchment, gently roll from the mango edge into a tight spiral. Wrap in parchment and chill for at least 30 minutes to set.
12 - Trim ends for a neat finish and slice to serve.
