I was out shopping the other day when I saw some nice, seductive-looking Swiss Rolls outside. Gone are the days where Swiss Rolls bore the dull, boring looks where rolls are baked like identical twins, save for the different creams inside. These days, bakers add designs and colors to both the outside and made the fillings with different favors, creams and fruits. I was very tempted by the Swiss Roll. So I decided to make a simple Swiss Roll with Mango fruit. Now is the Mango season, it is great to use seasonal fruits for cakes. I have some recipes in my mind before I roll up my sleeves to bake. I decided to adapt the cake base recipe from Amanda’s Kitchen. For the Mango Cream, I modified from NasiLemakLover. It did not take me long to prepare and bake this Swiss Roll, in fact the process was so simple and easy, I have to call this the easy-peasy cake.
The cute little designs do make the Swiss Roll more appetizing. This is a super-easy recipe to make the Swiss Roll, anyone should not fail making this if the below recipe is followed. I tasted the cake, it was soft and delicious, the freshness of the fruits add bonus to the cake. (After you freeze it in the freezer for 2 – 4 hours, it is best to eat. If not, move it down to the non-freezer compartment if you intend to eat later).
The original recipe calls for 60 grams of sugar in the cake base, I have reduced to 30 grams. You can adjust the level of sweetness if you wish.
Please try it. It will make a good Tea-Time cake anytime.
Mango Swiss Roll Recipe
Preparation Time: 50 mins. For 2 – 3 pax.
Ingredients:
4 small eggs (or 3 medium / large eggs)
30 grams caster sugar
a pinch of salt
25 grams oil (I use vegetable oil)
60 grams milk
60 grams cake flour (shifted twice)
Food coloring (optional if you wish to make designs)
Mango Cream
1 ripe mango
1/2 cup whip topping
Method:
To Prepare the cake base:
- Line the baking tray with grease proof paper.
- Pre-heat the oven to 180 oC.
- Separate the egg yokes from the egg whites into 2 separate bowls.
- For the egg yokes, add in the sugar and lightly beat. Then slowly add in the oil. Mix well.
- Then add in the milk slowly. Mix well.
- Add in the shifted cake flour and pinch of salt. Mix well into a thick mixture.
- In the bowl with egg whites, beat at medium speed until it gets foamy. Add in the sugar slowly as you continue to beat until soft peak is reached.
- Using a spatula, add one scoop of egg white mixture to the egg yoke mixture and mix well.
- Then slowly pour the egg yoke mixture back to the egg white mixture, mix well.
- If you wish to do designs, take out a few spoons of the mixture, separately mixed with colors and use piping bags to pipe the designs on the grease proof paper. Put into the oven for 2 mins. Take out.
- Pour the rest of the mixture into the baking tray and put into the oven to bake for 15 mins.
- Once you take out the cake base, while still hot, use a towel to slowly roll the swiss roll (so that your Swiss Roll will not break later when you roll). Roll on the longer side of the cake. Leave it there in the bend-ed position for a while as it cools down.
Preparing the egg yoke mixture.
Beating the egg white to soft peaks.
Prepare the Mango Cream:
- Take out half the Mango meat and puree it using food processor.
- Beat the whip topping until firm peaks. Add in the mango puree and mixed well.
- Another half of the mango, cut into long strips as desired.
To Assembly:
- Open up the swiss roll cake base. (Please make sure it has completely cooled down)
- Spread the cream on the cake base. Then line the cake base with mango strips. Roll up the Swiss Roll again.
- Chill for at least 2-4 hours before serving.
