We are so excited about this cake because it’s our first official mango recipe this season and it’s a good one. It’s also our first ever roll cake (or Swiss roll, whatever you know it as) and we can’t believe it turned out so well, without any catastrophes.
What it basically is, is this. A lighter-than-air sponge cake made without oil or butter, and super fluffy, is rolled up with a classic filling of mangoes and fresh cream. Covered in icing sugar and chilled, then sliced to reveal the cutest little pieces of cake you’ve ever seen. Let’s do this!
This cake depends on super airy, highly whipped egg whites to help it rise. It gets a little help from baking powder, but many recipes for a traditional sponge cake won’t even include that. Egg yolks add richness and colour, omitting the need for any butter or oil. The effect is not a moist cake, but a super pillowy one. Seriously, it’s so soft and spongy!
We were convinced rolling the cake up would be impossible, but we promise it’s easy. The hotcake is rolled as soon as it’s out of the oven, with the help of a towel to prevent burns and the cake from sticking to itself. Then you let it cool in the fridge and when you unroll it, it retains the shape, so that after you’ve spread the filling onto it, you can roll it back with no hassles. At the most, you’ll see a small crack, it’s nothing that’ll cause damage we promise. Be gentle but confident.
Season for Mango
Currently, it’s the best season for mango’s lovers – due to its peak, it just tastes so much sweeter, juicier than others season throughout the year. If you didn’t know they come in different colours and shapes. We have compiled some of the popular types of mango in the market. (As for this recipe we use honey mango.)
Honey mangos have some availability from January to late-February, reach peak availability from late-February to mid-July, and have some availability from late-July to the end of December.
Haden mangos have some availability from mid-January to March, reach peak availability during March, April and early May, and have some availability in May, June, July, early August, mid-September, October, November and early December.
Keitt mangos have some availability in early March, reach peak availability mid-March through early April, have some availability in mid-April through late-July, peak availability August through September, and some availability October through December.
Can’t wait to try more version of the cake roll. Leave a comment below and let us know what flavour you would like us to try.
Mango Swiss Roll
Simple yet elegant, this mango cake roll is made of a soft and fluffy chiffon cake and a creamy and delightful mango with whipped cream.
- Mixture A
4 egg yolks
50 g corn oil
1/2 tsp vanilla extract
50 g milk
20 g caster sugar
85 g cake flour
- Mixture B
4 egg whites
60 g caster sugar
1/2 tsp lemon juice
100 g fresh mango
100 g whipping cream (whip till stiff peak)
- Lightly whisk egg yolk and sugar. Add in corn oil, vanilla extract and milk and stir well. Fold in cake flour, set aside.
- In a big bowl, combine egg white and lemon juice. Whisk at low speed till foamy, then add in the sugar in 3 parts slowly till stiff peaks.
- Take 1/3 of the egg white and use a hand whisk to mix it in egg yolk mixture, till light. Fold the balance egg white mixture, combine well.
- Pour the batter into the pan that line with parchment paper. Bake at 160 C for 25 minutes. Remove it from the oven and cool it on the wire rack. When the cake is still warm, peel off the parchment paper from the cake. Invert the cake and place a new piece of parchment paper over the cake.
- Spread the whipped cream on the cake, but apply more cream at the side face you, and place the mango on the thicker cream.
- With longer side facing you, roll the cake tightly to form a cake roll. Wrap with cling wrap and keep it in the fridge overnight before you serve. Slice to serve.