Previously I've made a chocolate rice swiss roll adapted from Victoria Bakes
Yes, very nice sponge roll. Since my big kids wouldn't say no to any swiss rolls, I used the same recipe to make a vanilla mango swiss roll.
Recipe source and adapted from :
Mango Siwss Roll
Below my slightly modified version as baked a vanilla sponge roll cake.
Ingredients (makes a 25 x 25cm cake)
For the egg batter
3 egg yolk
37g canola oil
55g cake flour, sifted
1 teaspoon vanilla extract
For the Meringue :
3 egg white
52g caster sugar
1/4 teaspoon cream of tartar (alternatively to replace with 1/2 teaspoon of lemon juice)
For the filling :
200ml Whipping cream
15 grams caster sugar
1 teaspoon vanilla extract
1 medium sized ripe mango - peeled, stoned and diced
1) Sift the flour and set aside. You will need a baking sheet/tray 25cm x 25cm size, line with parchment paper.
Preheat the oven to 180°C.
2) Separate the eggs into yolks and whites.
(the size of an egg is 60g with shell)
3) In a clean mixing bowl, whisk the cold egg whites and cream of tartar till foamy using the electric mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a firm meringue. Transfer to a big bowl and chill in the fridge.
4) In the same mixing bowl, cream egg yolks about 2 - 3 minutes. Add oil, milk and vanilla extract and continue beating till it incorporated.
5) Add the sifted flour and mix until just combined.
6) Gently fold 1/3 of the meringue into the batter with a spatula. Fold the remaining meringue into the batter in 2 batches until it looks evenly mixed (no streaks of meringue).
7) Pour the batter into baking sheet. Gently tap the baking sheet a few times on table top to release the trapped bubbles in the batter. Bake in the oven for about 14 minutes or the top is evenly light browned, and a toothpick inserted into the centre comes out clean.
(I used the middle rack. The temperature of the oven may vary, do check, do not over bake the cake as it will be too dry and may crack easily when rolled).
8) Remove the baking sheet from the oven, immediately drop the baking sheet at a height onto a table top. This action helps to keep the springy texture of the sponge when it is left to cool. Leave to cool in the pan for 1 minute.
9) Turn the cake (skin side) onto a clean sheet of parchment paper. Peel off the lining paper. Roll the cake up gently together with the parchment paper. Leave for about 5 minutes, or until cool, then unroll the cake. (According to some info - This will give the cake a "shape memory" so it will be easier to roll again with filling.)
10) Spread the whipped cream over the sponge leaving about 1/2-inch border all around. This is to prevent the excess cream oozes out when rolling the cake. Top with some diced mangoes. Roll up gently by lifting it up with the parchment paper. Place the rolled cake seam side down. Wrap with parchment paper and chill in the refrigerator for few hours.
Trim the ends using a sharp knife. Cut into slices just before serving.
To make the whipped cream:
(Note: I've prepared the whipped cream in advance of baking and chilled it in the fridge till ready to spread the sponge roll).
Freeze the cleaned mixing bowl for about 10 minutes. Take it out from the freezer, immediately put all together the cold whip cream, vanilla extract and caster sugar in the cold mixing bowl. Use the electric mixer to whisk till stiff peaks form.
|Took out the chilled swiss roll and ready to make a few slices :)|
♡♡ ~~~~ ♡♡ENJOY♡♡~~~~♡♡
Linking this post to the event Little Thumbs Up (November 2015 Event: Mango) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Jozelyn Ng (Spice Up My Kitchen)