This is from Dish magazine's special Baking Dish book (Tangible, 2012). I wanted to make something different for an Easter dinner.

3 eggs
1/2 c brown sugar
1/2 c flour
pinch salt
1 tsp baking powder
1 Tbs ground ginger
1/2 tsp ground cinnamon
pinch ground cloves
1 Tbs melted butter

Glazed mango:
2 Tbs tamarind concentrate
1/2 c brown sugar
2 Tbs lime juice
2 mangoes, peeled
200g mascarpone
100g thick plain yoghurt
2 Tbs thinly slice crystallised ginger (I'm not a fan so I omitted)

Preheat oven to 200C
Beat eggs and sugar in electric mixer for at least 5 min or until the mixture is very thick and creamy and has tripled in volume.
Sift all dry ingreds over the top of the mixture and drizzle the butter around the edges. Use a large metal spoon to gently fold together until no pockets of flour left in the batter.
Pour into a Swiss roll tin and smooth to an even layer.
Bake for about 8 min or until golden. Don't overbake!
Leave for 1 min then place a 40cm long piece of baking paper that has been sprayed with flavourless cooking spray over the top. Place paper over tin and flip over so sponge is on paper. Carefully peel off the lining paper and leave to cool.
Preheat oven to 200C.
Mango: Put the tamarind concentrate, brown sugar and lime juice in small saucepan over medium heat and bring to the boil, stirring to dissolve sugar. Cool.
Peel the mangoes and slice the cheeks off each side of the stove. Cut lengthways into 1cm thick slices. Place o a lined baking tray and brush with tamarind syrup. Roast for 10 min then turn over and brush other side with more syrup. Cook for another 8-10 min or until mango looks golden. Cool. Reserve remaining syrup.
To assemble: Whisk mascarpone and yoghurt together in a bowl with ginger, if using. Spread two thirds of the cream evenly over the roulade and using the baking paper as a guide, roll the roulade up from the shortest side. Place on serving plate.
Dollop remaining mascarpone cream along the top of the roulade and arrange slices of mango over it. Place any remaining mango or cream in separate bowls and serve with the roulade.
I found this a really nice change from a regular chocolate sponge roll. The gingery spices and tango mango were a different taste sensation.