Swiss roll with mango cream


For the sponge cake dough:
4 egg yolks
3 tbsp lukewarm water
80 g sugar
4 egg whites
1 pinch of salt
80 g flour type 405
40 g cornstarch
½ tsp baking powder

For the mango cream:
350 g ripe mango pulp
2 tbsp orange or apple juice
1 tsp lemon juice
4 leaves white gelatine

400 g whipped cream
2 packets vanilla sugar
2 packets cream stiffener powder
80 g sugar
Picture of Swiss roll with mango cream

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To prepare this Swiss roll recipe with mango cream, the sponge cake should be baked first.
To do this, grease the large baking tray from the oven with a little fat and place a large sheet of baking paper over it.

Preheat the oven to 190°C.

Separate 4 eggs into egg yolks and egg whites and put them into two different mixing bowls.
Mix the egg whites with a small pinch of salt using the stirring rods of an electric hand mixer to form firm egg whites.

Add 3 tablespoons of lukewarm water to the 4 egg yolks and quickly stir until frothy using the stirrers.
Gradually add the sugar and continue stirring until a thick, white, foamy egg mixture is formed.

Turn off the mixer and continue working with a mixing spoon or whisk.

Mix the flour with baking powder and cornstarch, pour into a flour sieve and sift over the egg foam. Add about 2/3 of the firm egg whites every now and then and work it into an airy, light sponge cake dough. Finally, loosely but evenly fold in the remaining egg whites with a whisk.

Immediately pour the sponge cake dough into the middle of the paper-lined baking tray and spread it evenly over the tray.

Quickly insert the baking tray into the middle of the oven preheated to 190 ° C and bake with top/bottom heat for approx. 10 – 12 minutes to form a light sponge cake.

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