My family loves Swiss Roll Cakes! They are simply a light and fluffy sponge sheet cake, filled with fresh whipped cream, and sometimes fresh fruit, and rolled up into a log. This roll cake recipe is pretty much a fail proof one. It’s easy to roll up without cracks and super delicious!

Ingredients

• Ingredients for the cake:
• 5 egg whites
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon of kosher salt
• 1/8 teaspoon of kosher salt
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon mango extract
• 2 tablespoons butter, melted
• 1/4 cup mango puree
• 1/2 cup cake flour
• 2 mangoes, thinly sliced for garnish
• a few mint leaves for garnish
• Ingredients for the filling:
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1 cup fresh mango, diced

Nutritional information

No nutrition information available

Instructions

1. To prepare the cake:
2. Preheat the oven to 375 degree F. Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper. Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.
3. Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.
4. In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, mango extract, melted butter and mango puree until incorporated. Sift the cake flour into the egg yolk mixture. Fold egg whites into the egg yolk mixture in three batches. Be careful not to deflate the egg whites too much.
5. Gently spread the cake batter evenly onto the prepared cake pan. Bake at 375-degree F for 12 minutes, or until a tooth pick inserted into the cake and comes out clean. Place on a wiring rack until completely cooled. Meanwhile, work on the filling.
6. To prepare the filling:
7. Beat the heavy cream with powdered sugar and vanilla until stiff peak forms.
8. To Assemble the cake:
9. Reserve 1/4 of the whipped cream and transfer into a pastry bag (for garnish).
10. Spread the remaining whipped cream evenly onto the cooled cake. Sprinkle the mango onto the cream evenly. Roll the cake up, from the shorter end. I trim off 1/2-inch of the cake on both ends for a prettier presentation.
11. Pipe/dollop the reserved whipped cream on top of the cake. Roll mango slices into flower/rose shape, arrange mango roses on top of the whipped cream, and garnish with mint leaves. Enjoy!

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