MANGO AND CREAM SWISS ROLL CAKE

dessertscakes
Written By Shilpa Anand
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INGREDIENTS3 eggs, room temp½ cup granulated sugar 1tsp vanilla paste½ cup all-purpose flour1tbsp cornstarch Filling: 150 gms mango cut into small pieces1 ¼ cup whipping cream 2 tbsp icing sugar Mango jam ( optional) Mi…

INGREDIENTS

  • 3 eggs, room temp

  • ½ cup granulated sugar 

  • 1tsp vanilla paste

  • ½ cup all-purpose flour

  • 1tbsp cornstarch 

Filling: 

  • 150 gms mango cut into small pieces

  • 1 ¼ cup whipping cream 

  • 2 tbsp icing sugar 

  • Mango jam ( optional) 

  • Mint leaves for garnish 

INSTRUCTIONS:

  • Line a baking tray with parchment paper and grease it with some oil on both sides (12x16 inch)

  • In a large bowl add eggs, sugar, vanilla, and beat with an electric mixer until pale and doubles in size. Beat for at least 10 mins on high speed

Sift and add the flour and cornstarch and mix until just combined. Do not over mixPour this mixture into the greased tray and spread it out evenly with a spatula.

  • Sift and add the flour and cornstarch and mix until just combined. Do not over mix

  • Pour this mixture into the greased tray and spread it out evenly with a spatula.

Tap the tray a few times to get rid of air bubbles Bake in a preheated oven at 180c for 10-12 mins. Do not over bake or under bake the cake. It’s a very thin cake so be careful with the temperature( I checked at 9 mins to gauge the timing )

  • Tap the tray a few times to get rid of air bubbles 

  • Bake in a preheated oven at 180c for 10-12 mins. Do not over bake or under bake the cake. It’s a very thin cake so be careful with the temperature( I checked at 9 mins to gauge the timing )

Do the toothpick test to check and once the toothpick comes out clean, your cake is ready

  • Do the toothpick test to check and once the toothpick comes out clean, your cake is ready

Remove and quickly sprinkle powdered sugar on it, this prevents sticking.

  • Remove and quickly sprinkle powdered sugar on it, this prevents sticking.

Place another parchment paper over the cake. make sure the bottom parchment paper is easily separated from the cake. You can turn the cake and dust other side with powdered sugar too. Now roll the cake while it’s still hot ( with parchment…

  • Place another parchment paper over the cake. 

  • make sure the bottom parchment paper is easily separated from the cake. You can turn the cake and dust other side with powdered sugar too. 

  • Now roll the cake while it’s still hot ( with parchment papers both under and over the cake).

Let the rolled cake cool down completely in parchment paper

  • Let the rolled cake cool down completely in parchment paper

Meanwhile, cut your mangoesChill the whipping cream and bowl for use laterPut the icing sugar in the chilled bowl and add cream slowly. Whip until stiff peak forms Unroll the cake. Remove the top parchment paper and add mango jam on the cake&nb…

  • Meanwhile, cut your mangoes

  • Chill the whipping cream and bowl for use later

  • Put the icing sugar in the chilled bowl and add cream slowly. Whip until stiff peak forms 

  • Unroll the cake. Remove the top parchment paper and add mango jam on the cake 

  • Now spread the whipping cream on it

Add chopped mango pieces over the whipped cream

  • Add chopped mango pieces over the whipped cream

Roll cake and cover with parchment paper Refrigerate for 2hours at least before servingCut off edges and decorate the top of the Swiss roll with cream and mango piecesGarnish with few mint leaves

  • Roll cake and cover with parchment paper 

  • Refrigerate for 2hours at least before serving

  • Cut off edges and decorate the top of the Swiss roll with cream and mango pieces

  • Garnish with few mint leaves

And there you go, your easy mango and cream Swiss roll cake is ready

  • And there you go, your easy mango and cream Swiss roll cake is ready

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Shilpa Anand
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