Mango Torte Roll

• Heat oven at 200 degrees.
• Brush oil on a grease proof paper sheet and place over flat baking tray (25 x 30 cm).
• Separate eggs, whisking egg whites in large bowl until firm.
• Add egg yolks and whisk for 30 seconds.
• Add seeds of 1/2 vanilla pod and 250g granulated sugar.  
• Whisk for 1 minute.
• Add corn flour and baking powder (through a sieve).  Gently fold and mix slowly.
• Pour mixture in baking tray and bake in the oven for 10 minutes.
• Meanwhile, make the torte topping.
• Whisk whipping cream and add mascarpone with 2 table spoons of sugar.
• Mix cream until smooth.  Put in the fridge.
• Peel and chop 1/2 mango into very small chunks (pea size). Drain.
• Take torte off the heat and sprinkle caster sugar on top.  Allow to cool down for 5 minutes.
• Add grease proof paper sheet on top before turning over onto a flat surface.
• Remove the original paper carefully.
• Add 5 table spoon of cream on top, spread evenly.
• Spread mango chunks on top before rolling tightly.
• Sprinkle caster sugar on top and serve.