Have a good afternoon coffee and cake with this fresh and light “Mango Swiss Roll” This is a very quick dessert you can prepare when friends come around. You can change the mango to any other fruit you like. Happy baking!
Makes a 27″ X 27″ tray
Mango Swiss Roll
3 Egg Yolks
3 Egg Whites
1 ½ tablespoon Oil
2 ½ + 3 ½, + 4 ½ tablespoons sugar
1 ½ tablespoons milk
1/2 cup Cake Flour
1 ½ tablespoons Corn Starch (10g)
1 teaspoon Baking Powder
2 large ripe Mangoes, slice & cube the flesh
200g heavy cream (or whipped cream)
1. In a mixing bowl, combine both Egg Yolks and 2 ½ tbsp sugar together. Blend in the oil and milk. Mixed well till you see a pale yellowish mixture.
2. In another medium bowl, sift Cake Flour, Cornstarch and Baking Powder individually for 2-3 times. Add them into bowl (1).
3. In a third mixing bowl, beat the Egg Whites till white peaks are formed. Add in 3 ½ tbsp of Sugar and continue beating till you see big peaks of cream.
4.Add in one-third of the Egg white mixture into bowl (2) and blend well. Pour the remaining Egg White mixture into (2) again and stir well to ensure that batter is smooth.
5.Preheat the oven at 190 degree celsius.
6.Pour the ready batter into the baking tray and bake for 10 mins.
7.In a new bowl, combine the Fresh cream and 4 ½ tbsp sugar together. Whipped them up to ensure that thick cream is formed.
8.When the cake is ready, place the cake onto another tray to allow cooling. Once cake is cooled, transfer the cake onto another clean sheet of grease paper.
9.Spread whipped cream onto the cake and add on the Mango cubes. Roll the cake up tight and bring to the fridge for chilling.
10.Chilled for approx. 15 mins and it is all ready to be serve. Happy baking and enjoy!
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