Here I go 'Mango'-ing again....A friend and my blog reader, Mrs Red Hat... asked, in one of my 'Post comments'... whether I have Mango Swissroll recipe??
NO my dear.. I don't have one ... but I can make up one...hehehe...
No really... I have not tasted Mango Swissroll from the Northbridge bakery, but I can imagine the beautiful mango flavour bursting with every bite...in the cake, in the cream and filling ... yum...
That's why I dare not call mine ~ Mango Swissroll ....but....Swissroll with Fresh Cream and Mango ....see the difference?? Well.. I could call it Mango Swissroll if only I can find mango essence... but it was zilch...nutta... zero.. elek... in my quest for the essence...
- 4 eggs, separated plus 2 egg yolks
- 100g caster sugar
- 80g plain flour
- 25g corn flour
- some melted butter
- 2 Mangoes~ 1 for puree and another dice.
- Fresh cream - whisk until peak
In a mixing bowl, whisk egg yolks with half the sugar until creamy. In another mixing bowl, whisk the egg whites until frothy. Sprinkle the rest of the sugar (2 tablespoon at a time)... whisk until very stiff (like making a meringue). Pour egg whites mixture onto the egg yolks. Sift both flours onto the egg mixture. Gently fold with a metal or plastic spatula until thoroughly mix.
Place the mix in the prepared baking tray, smooth over. Bake for 10-12 minutes.
Turn the cake over onto a greaseproof paper (sprinkle with icing sugar) and placed a slightly damp cloth on the swissroll ~ to avoid drying up. Leave it to cool.
Spread the mango puree over the swiss roll. Then spread the fresh cream and placed the diced mango on top of the fresh cream.
Using the greaseproof paper to assist in rolling..... start rolling from the long side....
Wrap the Swissroll in the greaseproof paper and clingwrap and refrigerate before serving...
Note: if the puree is a little bit on the watery side ~ then cook over low fire until slightly thickened.
A drop of mango essence into the cake batter if available.
Cake batter recipe from : The Best of Baking from Hamlyn