Mango Swiss Roll Cake with Mascarpone Cheese
January 27, 2022
Mango Swiss roll cake makes an impressive dessert recipe and it is so easy to make!
This excellent cake goes by many names : it is known as roll cake, roulade, jelly roll or cream roll.
If you hear one of these names being mentioned, then you know they are referring to a Swiss roll.
Swiss roll was one of my favourite roll cakes. I mentioned was as I no longer can consume the overly sweet, sugar loaded commercial roll cakes.
Swiss roll cakes are commonly filled with jam and cream.
But I will go through steps by steps on how I bake my mango Swiss roll cake.
1. Sift plain flour, corn flour and baking powder.
Alternative either use cake flour (if that is available near you) or use self raising flour.
Plain flour, corn flour and baking powder are staples in my larder!
I prefer to make my own cake flour or self raising flour.
Below is how I make my own cake flour.
2. I am using large eggs (each egg weigh with shell approximately 52 to 55g )
Separate the eggs into 2 separate bowls.
3. Whisk egg yolks with sugar until it becomes pale and creamy.
4. Make sure to clean your whisk balloon thoroughly.
Otherwise, you may have problem in whisking egg white to peak.
This excellent cake goes by many names : it is known as roll cake, roulade, jelly roll or cream roll.
If you hear one of these names being mentioned, then you know they are referring to a Swiss roll.
Swiss roll was one of my favourite roll cakes. I mentioned was as I no longer can consume the overly sweet, sugar loaded commercial roll cakes.
Swiss roll cakes are commonly filled with jam and cream.
How to make Swiss roll steps by steps!
Printable Swiss roll cake recipe can be found at the end of this post.But I will go through steps by steps on how I bake my mango Swiss roll cake.
1. Sift plain flour, corn flour and baking powder.
Alternative either use cake flour (if that is available near you) or use self raising flour.
Plain flour, corn flour and baking powder are staples in my larder!
I prefer to make my own cake flour or self raising flour.
Below is how I make my own cake flour.
2. I am using large eggs (each egg weigh with shell approximately 52 to 55g )
Separate the eggs into 2 separate bowls.
3. Whisk egg yolks with sugar until it becomes pale and creamy.
4. Make sure to clean your whisk balloon thoroughly.
Otherwise, you may have problem in whisking egg white to peak.
Don't forget to add sugar and whisk until sugar dissolved.
5. Add a portion of whisked egg white into the pale and creamy egg yolk mixture.
Mix gently as to not to deflate the air in the egg white.
6. Transfer into the whisked egg white bowl.
7. Add flour in 3 batches and gently mix after every flour addition.
8. Transfer to Swiss roll baking tray.
Line with parchment paper.
9. Once baked, flip the sheet cake over, using another tray. (see video)
Careful the tray is still piping hot.
Tear away the back paper and roll using fresh parchment paper.
Cut a wedge at the short end of this sheet cake.
This small steps will make the cake tuck in nicely when roll (see video)
10. Cover with cloth as to not let the swiss roll cake dry off.
11.Meanwhile prepare mascarpone cheese filling.
12. Once the cake has cooled down, spread mascarpone cheese.
13. Arrange diced mango at one end of the cake as per photo above.
14. In a tight roll.
15. Wrap with cling film and refrigerate, at least for 4 hours.
Mango swiss roll taste better if left overnight in the fridge.
16. Cut both ends of swiss roll cake.
17. Decorate and garnish.
Once you have the basic on how to bake Swiss roll, then the filling is entirely up to your creativity.
Mango and glutinous rice dessert
Mango and blueberry cake
Mango fool popsicle
Creamy Mango mousse
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...
5. Add a portion of whisked egg white into the pale and creamy egg yolk mixture.
Mix gently as to not to deflate the air in the egg white.
6. Transfer into the whisked egg white bowl.
7. Add flour in 3 batches and gently mix after every flour addition.
8. Transfer to Swiss roll baking tray.
Line with parchment paper.
9. Once baked, flip the sheet cake over, using another tray. (see video)
Careful the tray is still piping hot.
Tear away the back paper and roll using fresh parchment paper.
Cut a wedge at the short end of this sheet cake.
This small steps will make the cake tuck in nicely when roll (see video)
10. Cover with cloth as to not let the swiss roll cake dry off.
11.Meanwhile prepare mascarpone cheese filling.
12. Once the cake has cooled down, spread mascarpone cheese.
13. Arrange diced mango at one end of the cake as per photo above.
14. In a tight roll.
15. Wrap with cling film and refrigerate, at least for 4 hours.
Mango swiss roll taste better if left overnight in the fridge.
16. Cut both ends of swiss roll cake.
17. Decorate and garnish.
Once you have the basic on how to bake Swiss roll, then the filling is entirely up to your creativity.
My other recipes with Mango
Mango TiramisuMango and glutinous rice dessert
Mango and blueberry cake
Mango fool popsicle
Creamy Mango mousse
Video on "How to bake Swiss roll cake with mascarpone and mango filling"
What was posted on 13th March 2010
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...
Dear Mrs Ho
ReplyDeleteYour mango swiss roll looks more mangolicious than the one sold at NORTHBRIDGE. Bravo!
red hat
Mrs Red Hat,
ReplyDeleteThank you... :)