A Swiss roll is actually a sponge cake rolled with some type of filling like whipped cream, jam, fresh fruit, among others. In this post, I will bring you a mango creamy Swiss roll recipe to diverse your cake list. This recipe involves making a sponge cake, of course, then rolling it with whipped cream and chopped mango.
The mango Swiss roll recipe is slightly different from our banana sponge cake recipe, in the way the cake and its filling are presented. You will learn how to roll a rectangular sponge cake so that it wraps in the filling perfectly, and you will enjoy each and every creamy sweet slices of the Swiss roll. It is so attempting, isn’t it?
- Prep Time: 30 minutes
- Cook Time: 20 to 25 minutes
- Total Time: 50 to 55 minutes
- Category: Cakes
- Method: Baking
For the sponge cake
- 6 eggs
- 120g sugar
- 50g flour
- 100g cornstarch
- 75ml milk
- 75ml cooking oil
For the filling
- Whipped cream
- Chopped mango
Step 1: Separating egg yolks from egg white
To make sponge cake, the egg yolks and egg white will be beaten separately. Therefore the first step is separating the egg yolks from the egg white, as demonstrated below.
Step 2: Beating the egg yolks
- Place the egg yolks in a mixing bowl.
- Pour the milk and cooking oil in.
- Use a balloon whisk to beat the egg yolks until you get a smooth yellow mixture.
Step 3: Adding flour and cornstarch to the egg yolk mixture
- Sift the flour and cornstarch, through a fine mesh strainer, onto the egg yolk mixture. Sifted powder is lighter and contains no lumps; therefore, the mixing work will be easier.
- Use the whisk to mix the flour and cornstarch in, until the mixture becomes smooth and thick.
- Put this flour mixture aside for use later.
Step 4: Creaming the egg white
- Place the egg white in another mixing bowl.
- Start to whisk the egg white with a mixer until it get foamy.
- Gradually whisk the sugar into the mixing bowl, small amount at a time.
- Keep working your mixer in a circular movement until all the sugar dissolves and the mixture becomes really soft and smooth like cream.
Step 5: Mixing the creamy egg white with the flour mixture
- Place some egg white cream onto the flour mixture.
- Work your spatula in circles to mix the egg white cream in.
- Keep mixing until the egg white cream has fully combined, then pour this mixture to the creamy egg white mixing bowl.
- Whisk your spatula like before to mix the batter until it becomes very smooth and relatively thick to the touch.
Step 6: Baking the sponge cake
- Line your Swiss roll tin, or a baking pan of Swiss roll size, with non-stick parchment paper. If you don’t have non-stick paper, you need to grease the paper so that the cake can be removed easily later.
- Pour the batter into the pan, move the batter to all corners of the pan to create a uniform thickness – not too thick because it will be difficult to roll, then flatten the surface as beautifully as you can.
- Bake the cake at 160 degrees C for 20 to 25 minutes. Remember not to bake the cake too brown because it becomes stiff and difficult to roll too.
- Once the baking is done, remove the pan from the oven and immediately place it upside down on a cooling rack to take the cake off the pan.
- Peel off the parchment paper and let the cake cool down.
Step 7: Rolling the sponge cake with the filling
- Put the parchment paper that you peeled off from the bottom of the cake on a flat working surface, with the short sides face you – for rolling later.
- Once the cake is cool and safe to work with whipped cream, move it – still upside down – from the cooling rack onto the parchment paper.
- Apply one layer of whipped cream on top of the cake, work your cream spatula knife to create an even layer of the cream, not too thick or too thin.
- Scatter chopped mango on the cream surface.
- Start from the short side near you and roll the cake forward together with the paper. When the paper touches the cream layer, move the paper a little bit up then keep rolling the cake with the paper over it until you reach the other short side. Try to keep balance rolling with your two hands.
- Now roll back and forward to wrap the whole rolled cake with the parchment paper, then keep rolling back and forth to create a tight roll.
That’s it. You have just made a mango Swiss roll. Now, cut the creamy sweet roll into slices and enjoy. Swiss rolls are always served in slices to reveal their beautiful spiral structure. Perhaps, it is more perfect if you pair your mango creamy Swiss roll with dessert wine. Completely delicious!
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