Recipe: Mango Cream Roll

For our first anniversary, we decided to stay home and cook our dinner instead. We have contemplated if we are going out of town, or have a "staycation" at a hotel or even have an expensive 1 day spa package. Rodney was very excited when I suggested we just buy something and cook something "fancy".

It made me realize different couples have different ideas of what they want to do on this special day. Some may opt to travel to an exotic destination internationally or locally. Some people have a romantic dinner at a restaurant with music and flowers and wine. While some would rather spend it at home watching movies and just relax.

Since we both love the kitchen so much, we opted to stay home and cook a special dinner. This means I get to bake something new and I've been eye-ing a recipe for a swiss roll for a while. I actually contemplated if I'm doing something with chocolate ganache again but since I've already tried it for my cupcake recipe, I decided to go with a lighter fare (not that cream is light, btw) and something with fruit in it.

The recipe I followed is the one from Joy of Baking. While she opted for a blueberry cream filling, I made mine with mango. You can actually use any filling you like. And because this recipe is so easy to do, I think I'm gonna be making this a lot with all types of filling in the future. The texture of this sponge cake is very light and airy. It almost recedes when you bite into it and seemingly disappears from your mouth without a lot of chewing.


Mango Cream Roll Recipe  

(Inspired by Joy of Baking's Sponge Cake)

What you will need:

For the sponge cake
2 whole egg
2 egg whites
3 egg yolks
1/3 cup sifted cake flour
3 tbsp cornstarch (corn flour)
1/2 cup granulated sugar (I used 1/4 cup muscovado + 1/4 cup granulated white, if you want color of the sponge cake to be lighter, used 1/2 of white granulated)
1 tbsp granulated sugar (for the egg white mixture)
1 tsp vanilla extract
1/4 tsp cream of tartar (optional)

For the filling
2 ripe mangoes (depending on how much mango filling you want)
mango jam or preserve
1 cup heavy cream (or 1 package all purpose cream)
1-2 tbsp sugar
1/2 tsp vanilla extract

If you want to follow instructions from Joy of Baking's video, click here.

How to prepare the sponge cake:

Note: Before doing the following, make sure the eggs you are using are in room temperature. If you keep your eggs in the fridge, bring it out 30 mins before you bake.

1. Preheat oven to 230 degrees C (450 degrees F). Butter or oil a 17x12 inch baking pan. I used a 13x9 baking pan since it what fits my oven, hence the 2 rolls. I'd use a bigger one to bake a bigger roll and also to have a thicker sponge cake.

2. Line the baking pan with parchment paper, and then butter or oil the parchment paper. Make sure to do this because you don't want your sponge cake to stick.

3. Combine or sift the cake flour and cornstarch in a small bowl or whisk it together.

4. Make sure eggs are in room temperature. Mix 2 whole eggs and 3 egg yolks plus 1/2 cup of sugar in a bowl and mix it with your electric mixer with paddle attachment (I used the whisk attachment) for about 5 minutes on high speed until it's thick, pale yellow and fluffy. It should make a slow ribbon when you pull back the attachment.

5. Carefully add the cake flour and cornstarch mixture (you can do it in 3 batches to make sure it's mixed in properly) to the egg mixture. Make sure to fold it in slowly in big strokes. DO NOT WHISK vigorously or else it will lose the air we folded in when we whisked the eggs. Your mixture should now be white and fluffy.

6. Grab a clean bowl and whisk the 2 egg whites until it's foamy, then add the cream of tartar (if using) and keep beating until it reaches soft peak. Add 1 tbsp of sugar and beat until stiff peaks form.

Tip: To make sure the bowl is clean and free from oil or dirt specially if whisking egg whites is to run a small wedge of lemon or lime in it. This will gather all the dirt from the bowl.

7. Gently fold a little egg white mixture into the batter to lighten it up, then add and fold the rest gradually. Again, do not whisk vigorously.

8. Pour the batter into the pan evenly with offset spatula or a spoon.

9. Put it in the middle of the oven and bake for 6-8 minutes. If it's receding from the edges of the pan and is springy when touched, it's done. Watch it during the last minute of baking to make sure the top is not burnt.

10. Immediately after removing the pan from the oven, sprinkle the top with powdered sugar and invert it into a clean dish cloth. Remove the parchment paper and sprinkle with powdered sugar. Roll it up slowly with the dish cloth and let it cool.



How to prepare the filling:

Note: Before you start, place a clean aluminum bowl  and the whisk attachment in the freezer for about 10-15 minutes. Cold equipment will make it easier for the cream to form soft peaks.

1. While you wait for your equipment to cool, cut up your mango into small cubs and mix it with a couple tbsp of mango jam.

2. Then bring your cooled equipment out of the fridge and combine cream, vanilla and sugar and beat it until soft peaks form.

Now put it together. There are several ways to fill in your swiss roll and it will depend on your taste.

1. You can add your mango mixture into the whipped cream to make a flavored cream. Unroll your sponge cake and apply it evenly, you can sprinkle bits of fresh mangoes and then roll it back. Sprinkle top with confectioner's sugar.

2. You can apply the cream and mango mixture separately. This will get you chunks of mango and taste of extra sweet jam. Roll back and sprinkle top with confectioner's sugar.

3. Apply generous amount of mango jam in the unrolled sponge cake, roll it back and apply whipped cream in the rolled log. Decorate with mangoes on top. This will make it look more festive for parties.

Chill it in the fridge for about 30 minutes to 1 hour to set before slicing.



Hope you enjoyed this recipe and if you've decided to try it out, please leave a url on the comment section so I can check it out. You can go crazy and invent different kinds of filling!

Thanks a lot and happy baking!












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