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 pan4 egg yolks (A or large)50g corn oil1/2tsp vanilla extract50g milk20g caster sugar85g cake flour
4 egg white (A or large)1/2tsp lemon juices or 1/4tsp cream of tartar60g caster sugar100g fresh mango, small cubes50g fresh cream or non-dairy whipping cream, whipped till stiffMethod1. 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 roll1. 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