Mango Swiss Roll Cake Recipe

My best mango swiss roll cake recipe will make you astonish because his cake is prepared with fresh mangoes, cream and mango flavored sponge.

Let’s Dive into Mango Swiss Roll Cake Recipe

Ingredients:

egg yolks- from 3 egg

Cake Flour- 85 grams box

oil- 40 grams

Granulated sugar- 12 grams

whole milk- 45 grams

salt- 1 small pinch

mango puree- 65 grams

Meringue:

Egg whites- from 3 eggs

Vinegar- 1 tsp

Granulated sugar- 40 grams

Mango whipped cream:

heavy whipping cream- 120 g

mango puree- 45 grams

Icing sugar- 20 grams

Decoration:

Fresh mango cubes- half cup

Procedure:

Separate the yolks from the whites and set aside to let them come to room temperature while you prepare other things.
Spray the 9 x 13 x 1-inch baking pan with non-stick cooking spray or brush some oil and then line it with parchment paper on the bottom and sides.

Mangoes Cutting For Cake:

Cut close to the stone on four sides. Make crisscross cuts with the knife’s pointy end, then flip the mango over and scrape the bottom part of the mango to release the cubes. Set aside one cup for the filling and eight cubes for decoration. Purée the remainder. Whipped cream will require 45 grams, and cake batter 60 grams.

Cake Batter Preparation:

For conventional ovens, set the temperature to 350 F (180 C). Depending on your oven, you may need to lower the temperature by 20 F or 15 C. Whisk egg yolks, oil, sugar, mango puree, and milk together. Mix in the cake flour and salt. To ensure that there are no lumps, whisk the ingredients until combined.

Meringue preparation:

Mix egg whites with a whisk attachment in a mixer. You need to whip the mixture until it becomes foamy at medium speed, then add the vinegar and whip that again for a minute, then add 1/3 of the sugar and continue to add sugar until it becomes foamy. The egg whites must develop a medium-soft peak. As you lift the meringue, it will hold its shape slightly, but the tail will bend and remain soft. Be careful not to whip until the peaks become stiff. If you roll the cake later, it will crack.

Meringue Folding into cake batter:

Use a whisk to gently fold and mix the first 1/3 of the meringue into the egg yolk batter, then fold in the rest. Scrape the bottom of the bowl with a rubber spatula using the swipe-down fold-over motion. You want a light, fluffy, silky, smooth batter. There shouldn’t be any white meringue left. Make sure the batter is pourable.
Use a rubber spatula to spread the batter evenly in the pan, and shake the pan to ensure even distribution. If necessary, you can even out the surface with a dough scraper.

How to bake:

If there are any air bubbles on the baking sheet, gently tap it on your working surface several times. After 30 minutes, turn your oven to convection mode (fan mode) and bake for another 3-4 minutes until golden brown and dry to the touch. If you don’t have convection mode, bake for 5 more minutes and make sure the top is golden brown and dry. It is important that the top is dry to the touch to prevent this layer from peeling off later.

Mango cream:

Whip cream, mango puree, and icing sugar in a bowl. With the help of a mixer, whip the mixture until it becomes medium stiff. Don’t whip it to a stiff consistency. Refrigerate the dish covered. It is recommended to reserve about 1/3 cup of the whipped cream for piping on top as a decoration.

The cool-down process:

Lift the cake out of the pan right after it comes out of the oven, and peel off the parchment paper from the sides. It keeps the surface wrinkle-free. Wait for 5-6 minutes (I use a timer)
Five to six minutes later. Flip the cake over and place another piece of parchment paper bigger than the cake. Remove the parchment paper.

Give it a trim:

Cut about 1/4-inch off each edge with a serrated knife. The crusty and hard edges of the cake make rolling it easier.

Cake filling:

Choose whether to roll from the long or short side. To start moving, trim the four edges of the side with a serrated knife. It’s easier to roll the cake this way.
Spread the mango cream over the center of the cake and spread it out a bit; you do not need to cover the entire cake with cream. Place some mango cubes on top of the cream.

How to roll a cake:

Roll the cake up with one hand using the parchment paper to help you. To tighten the roll, pull the parchment paper at the bottom and tuck the paper at the top into the roll.

Removal of Parchment Paper:

As a result, most people wrap it in parchment paper and chill it for 2-3 hours before slicing it. That will result in the skin peeling off right away, and the skin will get wet from condensation.
Remove the parchment paper. Serve the cake on a serving plate. Put a bit of mango cream on both ends. This keeps the cake from drying out. Place a parchment paper tent loosely over the cake without touching it. Refrigerate the cake for at least 1 hour before cutting. After a night in the fridge, the cake is perfectly moist, and the skin remains.

Serving:

Trim both ends to approximately 1/4 inch. Pipe some whipped cream on top and place a mango cube. It’s up to you. Let the cake cool, then slice it into slices.
Cover leftovers with a wrap and keep them in the fridge for up to a week.