Mango Swiss Roll
Soft, fluffy and airy spongy cake fills with smooth light cream and top with fresh mango! What a delightful summer taste!
Oh my favourite spongy cake! I have made another Swiss Roll recipe this week after the Japanese Berries Swiss Roll. Japanese is always very good at their cake design, so kawaii ne! The cakes appearance is always cute and tempting!!
Japanese style Swiss roll is very different with the one you normally buy from the local supermarket. If you want a treat that is not overly sweet but tasty, you should try out this recipe!
I have done a simple poker dot decoration on the roll to make the cake slightly cuter 😊 This time, I have slightly change the cream filling recipe by adding some gelatin powder in it. The reason I’m using gelatin is to stabilise the cream for piping purposes. You can always opt out the gelatin powder if you don’t want to add any setting agent😉
|prep time: 3 hours 30 minutes||cook time: 11 minutes||servings: 8 people|
|A : Cake Batter with design|
· 3 eggs whites
· 2 tbsp sugar
· 3 eggs yolks
· 1/4 cup sugar
· 1 tbsp veg oil
· 1/2 tsp vanilla extract
· Pinch of salt
· 2/3 cup cake flour, sifted
· 1 tsp cocoa powder
|B : Filling & Piping|
· 1 1/4 cup heavy whipped cream
·2 tbsp sugar
· 1 tsp gelatin powder
· 1 tbsp water
· Some fresh mango to serve
1. Preheat oven to 170C. Place a baking sheet on the baking pan. If you have a roll pan you can always use it. Otherwise, just fold the 4 edges of the sheet for about an inch to hold the batter.
2. To make cake batter : Beat eggs white in a cake mixer and slowly add in 2 tbsp of sugar on high speed until eggs white hold peaks. Set aside
3. Whisk egg yolks and slowly add in 1/4 cup sugar until egg is slightly white in colour. Mix in veg oil, vanilla extract and salt stir until well incorporated. Sift in cake flour and mix it well until no lump.
4. Fold 1/3 of the egg whites into the batter, gently stir it to lighten the batter. Add in the remaining egg whites and stir it until well combined.
5. Ín a small bowl, scope 2 tbsp of cake batter in and add with cocoa powder, mix well. Add more cocoa powder to achieve the desired colour. Transfer the cocoa batter in a piping bag, you can use a normal plastic bag. Start piping the pocket dot on the baking paper and bake in oven for 1 minute.
6. Pour the remaining batter evenly on top of the poker dot batter and use a spatula to spread it out evenly.
7. Bake for 10 minutes until toothpick come back clean and cake spring back when touch.
8. Meanwhile, sprinkle some icing sugar on top of a clean towel. Then place the warm cake on top of a clean baking sheet with clean face down and slowly peel of the designed baking sheet. Flip the cake over so the design side is facing down and place on the towel.
9. Carefully roll up cake in the towel and let it chill in the fridge until completely cool around an hour.
10. Prepare the cake filling by whipping the heavy cream and sugar on high speed in the cake mixer until thick and frothy, around 5 minutes. In a small bowl, add in gelatin powder and water, stir well and microwave for 10 second. Turn the mixer on low speed, then add in the gelatin water together with the whipped cream until it just combined. Place the whipped cream in the refrigerator to chill for 30 minutes.
11. Carefully unroll the cake from the towel. Reserve 3-4 tbsp of chill whipped cream in the refrigerator for piping. Spread the remaining whipped cream evenly on the cake, leave out 1 inch from the far end.
12. Gently roll up the cake, wrap in the plastic wrap and refrigerate for at least 2 hours before serve.
13. Remove the plastic wrap, and pipe the cream on top of the cake with some fresh mango. Serve the roll with extra mango. Enjoy!
Thanks for stopping by!
Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤ if you have an Instagram account. I love seeing your creations!