Preheat the oven to 170°C / 340°F and line a baking tray with parchment paper.

Separate the 4 eggs, then whip the egg whites until stiff peaks form.

Whisk the egg yolks with 120 g granulated sugar until pale and thick.

Fold the whipped egg whites into the yolk mixture using a spatula.

Fold in 120 g wheat flour, then add 80 ml milk and 60 ml neutral oil.

Spread the batter evenly over the lined baking tray and bake for 20 min.

Turn the warm sponge onto a damp kitchen towel, then roll it up from the short side.

Whip 250 g mascarpone, 150 ml cold heavy cream, 50 ml coconut cream, and 40 g granulated sugar until firm.

Cut the mango and remove the flesh, then dice it finely.

Scrape the seeds from 2 vanilla beans, then combine them with diced mango and passion fruit pulp.

Unroll the cooled sponge and spread it with 30 g mango jam.

Spread the whipped mascarpone cream over the sponge, then scatter the mango-passion-vanilla mixture on top.

Roll the cake tightly into a log, then chill it before serving.