Mango Swiss roll
One of my favorites and successful bakes in the recent times! I must say this one was "next level", like the husband exclaimed. While editing the video/reel of the recipe, my little one comes to me saying, my tummy says that it wants the cake you made yesterday again! You know what such compliments mean, It was craaazy good! Mango Swiss roll right out of a cafe/ bakers shop! I mean it!
This mango Swiss roll shouts summer like no OTHER! I mean, I wanted to play around with flavors, but this one was as good as it was being plain in itself. I would try to add tropical favors like coconut the nect time, for added texture, but otherwise, we loved the Swiss roll with a generous spread of Mango coulis, and chantilly cream (comprises of whipped cream, vanilla and icing sugar).
I happened to buy this R2e2 Mango from Carrefour, it's a huge sized variety of mango family. I had so many ideas to try using this mango, finally I settled for this swissroll that I have been procrastinating since a long time now. Next time I make this Mango Swiss roll, I would probably use a smaller mago for the decoration, as the weight of the Mango slices weighs down the Swiss roll, this R2e2 Mango of Australian origin was delicious otherwise! The best part is that, since the cake is made completely using vegetable oil, the cake stays soft and moist even when taken right out of the refrigerator, and also most ingredients are easily available at home. I am definitely making this for the next party at home, I mean it is such a show stopper that just melts in the mouth. If you haven't tried making Swiss rolls yet, give this Mango Swiss roll a try, everyone is going to be all praises. You can thank me later! <3
Recipe adapted from Mattadlard
Ingredients:
For the Sponge :
- 1/4 Cup Sugar, for the yolk
- 1/4 Cup Sugar, for the white
- 1/4+1 tsp Cup Plain Flour
- 1/4 Cup Corn Flour
- 1/4 tsp Baking powder
- 1/4 Cup +1 tsp Whole milk
- 1/4 Cup Vegetable Oil
- 1 tsp Vanilla
- 1/4 tsp Lemon Zest
Chantilly Cream:
- 1 Cup Whipping Cream
- 2 tbsp Sugar
- 1/2 tsp Vanilla
- 1/2 cup Mascarpone (optional)
Mango Coulis:
- 1 Mango, peeled abd chopped
- 3 tsp Sugar
- 2 tsp Lemon juice
Instructions:
- Separate the Egg yolks from the egg whites, and whip the egg yolks, lemon zest with sugar and in another bowl, whip the egg whites and sugar until stiff peaks, now fold the egg whites into the egg yolks.
- Using a strainer, sift the plain flour, corn flour and baking powder and very gently fold the dry ingredients.
- Now add in the milk and vegetable oil, and make sure you go well under there and scoop and fold the wet ingredients wellaas they tend to stay at the bottom.
- Preheat the oevn at 170 deg C, line a 33*33 cm baking tray with baking paper and pour the cake batter and evel using a off set spatula.
- Bake for 25 minutes and broil for the last 5 minutes for that perfect baked tops.
- Prepare the coulis by cooking Mango pieces with sugar and lemon juice on simmer for around 10 minutes and once cooled make a paste using an emulsion blender.
- Next prepare the Chantilly cream, whip the cream with sugar and vanilla and fold in the beaten Mascarpone if you have it! Whip everything well till you have medium peaks.
- Once the sponge cake has baked, drop the baked top facing on a new baking paper and remove the baking paper used for baking, trim off the edges using a knife and smear the cake generously with the Mango coulis, this is where the flavor comes from!
- Spread the chantilly cream, be careful not to over do it, as it will be difficult to roll otherwise!
- Roll it up real tight, as shown in the video on my Instagram reel, and allow to chill for 30 minutes, covered.
- Spread the remaining chantilly over the Swiss roll and decorate as per your liking.
- Enjoy chilled!
