All the golden aura that surrounds food in this season has to be mangoes.
And from so many types of mangoes, the most golden of all are Alphonso mangoes. Yup, I’m so being converted into a mangophile ,mango lover.
These relatively small ,fragrant , mangoes are really amazing. And so to give a little contrast of colour, I added a little bit of Safeda Mango.
So this Swiss Roll, well I was checking out my archives, and there’s no Swiss Roll!! And I’ve made it so many times . That’s what happens when you have boys around. Even before you finish the plating, the Swiss Roll is demolished.
So this is a simple genoise that’s a totally fat free cake. And you can roll in some cream or fruit puree or even some cream cheese or mascarpone or cream or Chocolate and cherries…the possibilities are endless.
So the mangoes had to come in.
They are such gorgeously golden bites of yumminess.
And this Swiss Roll. It’s a genoise or a super soft sponge cake recipe and this Swiss Roll is good to serve at least 12 people.
The cake can be used to make a Swiss Roll or even small discs to make layer cakes.
I keep this recipe standard. The reason why this cake is so soft and spongy is because there is cake flour and well beaten egg whites.
In general ,the roll is made with the brown portion inside. But my boys like the golden top of the cake outside.
You do need an electric heater or super strong arms.
You’ll need a 17 inch by 12 inch jelly roll pan or a Swiss Roll pan. You’ll also need parchment paper.
The ratio of egg to flour is 1 egg to 15 GM’s cake flour. So you can make a small Swiss Roll too.
If you’re making this for the first time and don’t have a Swiss Roll pan, use a 9inch by 12 inch pan. Or the black tray that came in your oven. Calculate the area of the pan and then the recipe accordingly. If your batter is too much the roll will become a cake. And if it’s too less, it’ll become a biscuit. The height of the batter in the pan must be around 1 cm.
Mango Swiss Roll Cake
4 large eggs or 5 regular eggs( I used 5) at room temperature
1 tsp vanilla essence
35 GM’s or 1/3 cup plain flour
25 GM’s or 3 level tbsp corn flour
110 GM’s or 1/2 cup plus 1 tsp powdered sugar
1/4 tsp cream of tartar or 1/2 tsp lemon juice.
Preheat your oven to 180C.
Lightly spray oil or brush oil on the Swiss Roll pan. Now cover the base and sides with parchment paper so that the batter won’t stick to the sides.
In a clean bowl ,place the 3 egg white. Add the cream of tartar or lemon juice and set aside.
In another bowl, place the 3 egg yolks and the 2 eggs(if you’re doing 4 eggs , use 2 egg whites).
Add the sugar and vanilla essence and beat till the sugar is blended and the eggs are nice and fluffy and at least triple in volume. Add the vanilla essence.
Sift both flours over the eggs and without switching on the beater fold/ mix in the flour into the yolk mix.
Or use a balloon whisk to lightly blend in the flour.
Quickly wash and dry the beater blades and beat the egg whites till stiff peaks form. When you turn the bowl upside down. Use a silicone spatula now.
Take 1/3 of the egg whites and mix into the egg yolk mixture. This is to lighten the mix. Now the next third, you must cut and fold.
Make sure you lift from the bottom of the bowl .
Same way fold in the final egg whites gently and pour into prepared tin. Smoothen the top to even the batter out. It will not level out like a butter cake. This must be leveled. Or you’ll get one side thin and another side too thick.
Pop into the hot oven for 18-20 minutes. You must make sure the centre is cooked by testing with a toothpick.
In the meanwhile, open out a clean tea towel and sprinkle icing sugar liberally over the towel. When you bring the Swiss Roll tray out, run a knife around the edges and over turn on the sugared tea towel. Lift the tin off and gently peel off the parchment paper.
Now gently but firmly, roll the cake along the narrow edge and wrap the tea towel around. Place on a wire rack and allow to cool like this.
250 mils non dairy cream or heavy whipping cream
2 Alphonso mangos
1 tbsp vodka, from a bottle that houses a vanilla bean or add 1 tsp vanilla.
You can also use a flavored vodka-wildberry goes well with this
Whip the cream to stiff peaks.
Chop the mangoes into small pieces. Puree or mash 1/4 cup of the chopped Mango and mix into the cream. Fold in the remaining half and added the vodka or vanilla.
Unravel the cake, spread the cream over leaving a couple of tablespoons for the topping.
Spread the now mixed cream over the unraveled cake. Reroll placing the Swiss Roll seam side down on a platter.
Spoon the left cream on the roll in the centre. Spoon over the chopped !Anyone and lightly press into the cream.
You can study a few mint leaves into the Mango.
A little icing sugar snow over will also look pretty.
Chill for a little while and slice with a plain knife. Don’t use a serrated knife as that can tear the sponge..It’s very delicate.
The Swiss Roll stays fresh one day uncovered in the fridge. If you place it uncovered,it will begin to dehydrate and also absorb the odors of anything that is in the fridge. This is a sponge after all.
Serve with a cup of tea or coffee or like me…A Mango smoothie.
There was a whole lot of Mango sunshine on the plate that evening.
Try this out. You can use whatever fruit you want, strawberries, apricots, peaches or even tinned cherries.
Make sure the cream is stiff because with the fruit and vodka the cream will become very runny and the Swiss Roll will loose its shape and it will be difficult to cut clean slices. Nuts and other dry fruit can also be added. Make sure you serve this fresh or place in a Tupperware. You can also pour over lemon curd or a lemon sauce to add to the lusciousness.
I made this yesterday,and only have two small slices leftover in the fridge . It’s light, luscious and yum.
It’s worth the arm workout and is a very pretty slice to offer to your guests.
That golden glow is a beautiful bite of Alphonso mangos. Bring this gold into your life, coz Life is what you bake of it.