Mango Tango Cheesecake Cake 

Directions

• Preheat your oven to 350°F (175°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper. Grease the parchment paper as well.
  Make the Cake:
   In a large bowl, beat egg yolks with 1/2 cup of granulated sugar until thick and pale yellow. Stir in the vanilla extract and a few drops of yellow food coloring (if using).
   In a separate bowl, sift together cake flour, salt, and baking powder. Stir in the finely chopped dried mango.
   Gradually add the dry ingredients to the egg yolk mixture, mixing until smooth.
  Whip Egg Whites:
   In another clean bowl, beat egg whites until soft peaks form. Gradually add the remaining 1/4 cup of granulated sugar, beating until stiff peaks form.
  Combine Batter:
• Gently fold the beaten egg whites into the egg yolk mixture, a third at a time, until well combined and no streaks remain.
  Bake the Cake: Spread the batter evenly into the prepared jelly roll pan, smoothing the top with a spatula.
   Bake for 12-15 minutes, or until the cake springs back when lightly touched.
  Prepare for Rolling:
   While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
   When the cake is done, immediately invert it onto the powdered sugar-dusted towel. Carefully peel off the parchment paper.
  Roll the Cake:
•  Starting at one of the short ends, gently roll the cake and towel together into a tight spiral. Place seam side down on a wire rack to cool completely.
  Make the Cheesecake Filling:
   In a medium bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth and creamy.
   In another bowl, whip the heavy cream until stiff peaks form.
   Gently fold the whipped cream into the cream cheese mixture until fully combined.
  Make the Mango Topping:
   In a small saucepan, combine diced mango, granulated sugar, lemon juice, and water. Cook over medium heat until the mango softens.
• Dissolve cornstarch in a little water and add to the mango mixture. Cook until thickened, then remove from heat and let cool completely.
  Assemble the Cake:
   Carefully unroll the cooled cake and remove the towel. Spread the cheesecake filling evenly over the cake, leaving a small border around the edges.
   Evenly distribute the cooled mango topping over the cheesecake filling.
  Roll the Cake Again:
   Starting from the same end as before, carefully roll the cake back up, gently peeling away the parchment paper as you roll. Place seam side down on a serving platter.
  Chill and Serve:
   Cover the cake with plastic wrap and refrigerate for at least 1 hour before serving to set.
   Before serving, dust with powdered sugar if desired. Slice and serve chilled.