Steps 🧑‍🍳

1️⃣ Prepare the Cake Batter:

• Preheat oven to 350°F (175°C). Line a 10×15-inch pan with parchment paper. 🏡
• Beat egg yolks with 1/2 cup sugar until pale yellow. Add vanilla and yellow food coloring (optional). 🌞
• Sift together flour, salt, and baking powder, then fold in mango and coconut (if using). 🥭🌾
• Whip egg whites to soft peaks, adding 1/4 cup sugar gradually. Fold into the yolk mixture in thirds. 🥚🍬

2️⃣ Bake the Cake:

• Spread the batter evenly in the pan. Bake for 12-15 minutes until springy to touch. 🍞
• Dust a kitchen towel with powdered sugar. Immediately invert the cake onto it and peel off parchment. 🔄
• Roll up with the towel while warm and let cool. 🎠

3️⃣ Make Cheesecake Filling:

• Beat cream cheese, powdered sugar, and vanilla until creamy. 🌿
• Whip heavy cream to stiff peaks and fold into the cream cheese mixture. 🥛

4️⃣ Make Passionfruit Topping:

• Heat passionfruit pulp, sugar, and water in a saucepan until sugar dissolves. 🍈
• Add cornstarch (dissolved in water), cook until thickened, and cool. 🌽🔥

5️⃣ Assemble the Roll:

• Unroll the cake, spread cheesecake filling evenly, and top with passionfruit sauce. 🍰
• Roll it back up tightly and refrigerate for at least 1 hour. ❄️

6️⃣ Garnish and Serve:

• Dust with powdered sugar, slice, and serve chilled. 🍥✨