Wednesday, March 2, 2016

Mango Swiss Roll 芒果蛋糕卷

I don't know how long that i did not bake a Swiss Roll. Today just thinking to make one. Since i only have mango, so just use it to make the filling.





This time i roll the sponge cake from the longer side, so i have a long Swiss roll, then i halve it before storing.




Mango Swiss Roll 芒果蛋糕卷
*35.5cm x 28cm rectangular pan

4 egg yolks (A or large)
50g corn oil
1/2tsp vanilla extract
50g milk
20g caster sugar
85g cake flour


4 egg white (A or large)
1/2tsp lemon juices or 1/4tsp cream of tartar
60g caster sugar

100g fresh mango, small cubes
50g fresh cream or non-dairy whipping cream, whipped till stiff

Method
1. Lightly whisk egg yolk with sugar.
2. Add in corn oil and vanilla extract, stir to combine.
3. Add in milk, combine well.
4. Fold in cake flour, mix well, set aside.
5. Add lemon juices into egg white, beat till foamy.
6. Gradually add in sugar, beat till stiff peaks.
7. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
8. Fold the balance of egg white mixture into egg yolk mixture, combine well.
9. Pour batter into the pan that line with parchment paper.
10. Bake at 160C for 25mins. Remove from oven, immediately pull sponge cake on a wire rack to cool down.

To assemble Swiss roll
1. When the sponge cake still warm, place a piece of clean baking/parchment paper on the sponge cake and invert the sponge.
2. Slowly peel off the attached baking/parchment paper from the cake.
3. Place a piece of baking/parchment paper over the sponge. Invert the sponge again.
4. Slice out a small piece of sponge on a 45-degree angle at one end (at longer size 35.5cm ), so the end of sponge will neatly attached to the sponge at the end of rolling.
5. Make few slits on the whole cake. Spread whipped cream on the sponge cake, but apply thicker cream at the side which facing to you, then place mango cubes on the thicker cream.
6. With the longer side/breadth facing you, roll the cake up tightly to form a swiss roll. Wrap with cling wrap and chill in the fridge to allow the swiss roll to set. Slice to serve.


Recipe by Sonia a.k.a Nasi Lemak Lover

10 comments:

Maple Shuh Hong said...

wow~~ it's a true filling of mango! I like mango!!

Grace H said...

Hello. Which extraordinary recipe made with mango! Compliments :)
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Angeline アンゼリン said...

Nice! I like this.

Sem said...

Nice swissroll. Mine one turn out flat after remove the cake from oven, it will deflate. Yours looks fluffy and soft.

diana said...

Really appreciate your detailed baking techniques which helped me to improve on my baking. Followed your spiral curry puff dough making but seemed to fail each time coz mine don't have spirals at all. Quite disappointed with myself. Does the dough has to be rolled untill paper thin as I don't know where I went wrong. Pls advise. Thanks so much for your generosity in sharing. Btw luv your swiss roll recipe

Rosita Vargas said...

Bella receta luce exquisita y suave me gusta mucho,abrazos

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Anonymous said...

Hello. Able to use vegetable oil or olive oil for the sponge cake?

-Sue

Felicia Ng said...

Hi! I'm going to try this recipe. I wonder do I need to roll the cake while it is still warm or just leave it to cool at room temperature? Will the surface of the cake cracks if I don't roll it while it is still warm?

Sonia ~ Nasi Lemak Lover said...

Felicia , I did mentioned roll it while warm in the recipe

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