MANGO AND CREAM SWISS ROLL CAKE
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 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 )
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.
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
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
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