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!

 Swiss roll cake recipe


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.


 Swiss Roll

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.

 sift flour
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.



 separate eggs
2. I am using large eggs (each egg weigh with shell approximately 52 to 55g )
Separate the eggs into 2 separate bowls.

 Whisk egg yolks with sugar until creamy.
3. Whisk egg yolks with sugar until it becomes pale and creamy.

 whisking egg white to peak.
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.


Add a portion of whisked egg white into the pale and creamy egg yolk mixture.
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.

Transfer into the whisked egg white bowl.
6. Transfer into the whisked egg white bowl.

Add flour in 3 batches and gently mix after every flour addition.
7. Add flour in 3 batches and gently mix after every flour addition.

Transfer to Swiss roll baking tray.
8. Transfer to Swiss roll baking tray.
Line with parchment paper.

baked swiss roll
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)

Cover with cloth
10. Cover with cloth as to not let the swiss roll cake dry off.

Meanwhile prepare mascarpone cheese filling.
11.Meanwhile prepare mascarpone cheese filling.

 Once the cake has cooled down, spread mascarpone cheese.
12. Once the cake has cooled down, spread mascarpone cheese.

Arrange diced mango
13. Arrange diced mango at one end of the cake as per photo above.

roll tight
14. In a tight roll.

Wrap with cling film and refrigerate
15. Wrap with cling film and refrigerate, at least for 4 hours.
Mango swiss roll taste better if left overnight in the fridge.

Cut both ends of swiss roll cake.
16. Cut both ends of swiss roll cake.

decorate with diced mango
17. Decorate and garnish.

 swiss cake roll

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 Tiramisu
Mango 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"






Mango Swiss Roll Cake Recipe

Mango Swiss Roll Cake Recipe
Yield: 6
Author: Lisa Ho
Prep time: 20 MinCook time: 10 MinTotal time: 30 Min
Soft and fluffy mango swiss roll cake with sweet mascarpone cheese filling.
Cook modePrevent screen from turning off

Ingredients

Basic Swiss roll cake recipe
  • 80g plain flour
  • 25g corn flour
  • 100g caster sugar
  • 1 teaspoon baking powder
  • 4 large eggs
  • 2 egg yolks
  • 1/4 teaspoon vanilla
Filling for Swiss roll
  • 250g Mascarpone cheese
  • 3 tablespoons icing sugar (extra icing sugar for dusting)
  • Diced mango
  • Crushed pistachio

Instructions

How to bake swiss roll cake.
  1. Preheat oven to 220C
  2. Cut greaseproof paper to fit a swiss roll baking pan (23 by 33 cm)
  3. Sift flour, baking powder and corn flour (see my video on how to make cake flour)
  4. Separate egg white and egg yolks
  5. Whisk egg yolks with 50g sugar until pale and creamy.
  6. Whisk egg white into a meringue.
  7. Add the remainder caster sugar in 2 batches.
  8. Mix a little bit of meringue into egg yolk mixture.
  9. Stir gently as not to disturb the airy meringue too much.
  10. Add flour mixture (a third at a time) and stir gently.
  11. Pour the swiss roll cake mixture into the baking pan.
  12. Bake at 220C for 10 to 12 minutes.
  13. Once taken out from the oven, leave it to cool for 5 minutes.
  14. Then flip the cake onto another baking paper.
  15. Cover with cloth to avoid the cake becoming dry.
  16. Cut the both end of the short edges of the cake at 45 degrees.
  17. Then using the greaseproof paper to roll the sheet cake into a tight roll.
  18. Again cover with cloth and leave it to cool completely.
  19. Meanwhile prepare mascarpone cheese filling.
  20. Mix mascarpone cheese with 3 tablespoon of sugar (add more if extra sweetness is desired)
  21. Once the cake is cool to touch, unroll the cake and spread mascarpone filling.
  22. At the long end of the swiss roll cake, arrange diced mango.
  23. Roll into a tight roll.
  24. Wrap with cling film and refrigerate at least for 4 hours ( I prefer overnight).
  25. Slice and serve mango swiss roll cake.

Notes

a. You can use cake flour or self raising flour instead of the flour, corn flour mixture.

Just that cake flour makes the cake softer and fluffier.

b. Substitute mascarpone cheese with double / thickened cream.

Mascarpone cheese is much creamier than thickened cream.

c. Add vanilla essence to the swiss roll cake batter

Nutrition Facts

Calories

424.96

Fat (grams)

24.38 g

Sat. Fat (grams)

13.07 g

Carbs (grams)

44.06 g

Fiber (grams)

1.57 g

Net carbs

42.49

Sugar (grams)

29.12 g

Protein (grams)

9.18 g

Sodium (milligrams)

314.15 mg

Cholesterol (grams)

242.26 g
https://www.mykeuken.com/2010/03/swissroll-with-fresh-cream-and-mango.html
Lisa's Lemony Kitchen
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 Mango Swiss Roll Cake is an impressive dessert recipe that is easy to make. With few ingredients and a little patience, mango swiss roll will be your favourite dessert to bake when mango is in season. Plus the mascarpone cheese filling goes so well with mango in this swiss roll.

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...  

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Comments

  1. AnonymousMarch 13, 2010 at 6:35 PM

    Dear Mrs Ho

    Your mango swiss roll looks more mangolicious than the one sold at NORTHBRIDGE. Bravo!

    red hat

    ReplyDelete
  2. Lisa HoMarch 15, 2010 at 9:57 AM

    Mrs Red Hat,
    Thank you... :)

    ReplyDelete

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