This delicious Mango Swiss Roll cake is made of moist sponge cake with fresh Ataulfo mango puree. Filled and covered with light and fluffy stabilized vanilla whipped cream frosting, then topped with diced fresh mangoes.
How to make Mango Swiss Roll Cake
Puree the mango
- Slice the mango between the seed. Slice the mango flesh into small cubes, not all the way the mango skin. Use a small glass to remove the mango flesh from the skin. Transfer in a glass container or measuring cup. Use an immersion blender or food processor to puree the mango. Set aside.
- Preheat oven to 350°F. Grease a 10 1/2 by 13 1/2 jelly roll pan, line with parchment paper. Chill a large stainless or glass bowl for the whipped cream frosting.
Prepare and bake the sponge cake
- Measure and weigh the cake flour. Sift all the dry ingredients. Set aside.
- In large bowl at high speed, beat the yolks until thick and pale in colour. While beating on high speed, gradually add sugar. Beat until sugar is dissolved. Sprinkle the dry ingredients on low speed until well combined. Add puree mango mix at low speed until well blended. Set aside.
- Beat the egg whites with cream of tartar at high speed to soft peaks, gradually add sugar. Beat until stiff peaks.
- Use a rubber spatula and gently fold in the meringue in four addition to the mango mixture. Just until blended.
- Pour and spread the batter evenly on the prepared jelly roll pan. Tap on the table to release some air bubbles. Bake in a preheated oven to 350°F for 12 to 15 minutes or until the toothpick inserted in the middle of the cake comes out clean.
- Invert the hot cake onto the parchment paper or wax paper. Gently remove the parchment paper and let it cool. Note: (You can sprinkle with powdered sugar if you like. It’s ok to stick on the paper it will be covered with frosting later).
- While still warm, place a sheet of parchment paper on top and roll up the cake from the narrow end. Use a tape to the middle-end of parchment paper to keep the cake stay rolled and tight. Let it cool completely at room temperature while making the frosting.
Prepare the stabilized whipped cream filling/frosting.
- In a small bowl with the cold water sprinkle the unflavored gelatin. Let it stand for 5 minutes until it blooms. Microwave for 5 seconds then stir( it depends on the power of microwave) microwave for another 3 to 5 seconds stir until it melted and no granules visible. Set aside and let it cool but not set.
- In a chilled bowl, add whipping cream, sifted powdered sugar, and pure vanilla extract. Whip at high speed until soft peaks, then gradually add the cooled gelatin and still liquid. Whip until stiff peaks.
Filling the cake
- Unroll the cake and spread evenly about two cups of the stabilized whipped cream. It depends on how much filling you like. Roll it up with the parchment paper with the tape. Chill for at least an hour or two with the rest of the stabilized whipped cream.
Frosting and decorating the cake
- Transfer the stabilized whipped cream in a piping bag with the large flower nozzle. Gently remove the parchment paper and cover the cake with the stabilized whipped cream frosting.
- Add four swirls of flowers on top of the cake and place a scoop of mango cubes in the middle. Chill, slice, and serve.
More dessert recipes with mango you may like.
Mango Swiss Roll Cake
Delicious Mango Swiss Roll Cake recipe made of moist sponge cake with mango puree. Covered and filled with a light and fluffy stabilized vanilla whipped cream frosting. Then topped with chopped fresh mangoes.
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Servings:
Watch How to Make It
Equipment
- stand mixer or electric hand mixer
- 10½ x 13½ jelly roll pan
- immersion blender or food processor
Ingredients
Dry ingredients:
- ½ tsp baking powder
- ⅛ tsp salt
- 120 g cake flour sifted
Wet ingredients
- 4 egg yolks
- 3 tbsp ripe mango puree
- 1 tsp pure vanilla extract
- ¼ cup granulated sugar
Meringue ingredients
- 4 egg whites
- ⅛ tsp cream of tartar
- ¼ cup granulated sugar
Stabilized vanilla whipped cream filling/frosting ingredients
- 2 cups heavy cream
- 2 tsp pure vanilla extract
- ½ cup powdered sugar sifted
- 2 tsp unflavored gelatin
- 3 tbsp cold water
For garnish
- ¼ cup ripe mango cubed small cubed
Instructions
Puree the mango
- Slice the mango between the seed. Slice the mango flesh into small cubes, not all the way the mango skin. Use a small glass to remove the mango flesh from the skin. Transfer in a glass container or measuring cup. Use an immersion blender or food processor to puree the mango. Set aside.
- Preheat oven to 350°F. Grease a 10 1/2 by 13 1/2 jelly roll pan, line with parchment paper. Chill a large stainless or glass bowl for the whipped cream frosting.
Prepare and bake the sponge cake
- Measure and weigh the cake flour. Sift all the dry ingredients. Set aside.
- In large bowl at high speed, beat the yolks until thick and pale in colour. While beating on high speed, gradually add sugar. Beat until sugar is dissolved. Sprinkle the dry ingredients on low speed until well combined. Add puree mango mix at low speed until well blended. Set aside.
- Beat the egg whites with cream of tartar at high speed to soft peaks, gradually add sugar. Beat until stiff peaks.
- Use a rubber spatula and gently fold in the meringue in four addition to the mango mixture. Just until blended.
- Pour and spread the batter evenly on the prepared jelly roll pan. Tap on the table to release some air bubbles. Bake in a preheated oven to 350°F for 12 to 15 minutes or until the toothpick inserted in the middle of the cake comes out clean.
- Invert the hot cake onto the parchment paper or wax paper. Gently remove the parchment paper and let it cool. Note: (You can sprinkle with powdered sugar if you like. It's ok to stick on the paper it will be covered with frosting later).
- While still warm put a sheet of parchment paper on top and roll up the cake from the narrow end. Use a tape to the middle-end of parchment paper to keep the cake stay rolled and tight. Let it cool completely at room temperature.
Prepare the stabilized whipped cream filling/frosting.
- In a small bowl with the cold water sprinkle the unflavored gelatin. Let it stand for 5 minutes until it blooms. Microwave for 5 seconds then stir( it depends on the power of microwave) microwave for another 3 to 5 seconds stir until it melted and no granules visible. Set aside and let it cool but not set.
- In a chilled bowl, add whipping cream, sifted powdered sugar, and pure vanilla extract. Whip at high speed until soft peaks, then gradually add the cooled gelatin and still liquid. Whip until stiff peaks.
Filling the cake
- Unroll the cake and spread evenly about two cups of the stabilized whipped cream. It depends on how much filling you like. Roll it up with the parchment paper with the tape. Chill for at least an hour or two with the rest of the stabilized whipped cream.
Frosting and decorating the cake
- Transfer the stabilized whipped cream in a piping bag with the large flower nozzle. Gently remove the parchment paper and cover the cake with the stabilized whipped cream frosting.
- Add four swirls of flowers on top of the cake and place a scoop of mango cubes in the middle. Chill, slice, and serve.
Nutrition Facts
Mango Swiss Roll Cake
Amount Per Serving
Calories 388
Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 15g94%
Cholesterol 179mg60%
Sodium 121mg5%
Potassium 120mg3%
Carbohydrates 35g12%
Fiber 1g4%
Sugar 22g24%
Protein 7g14%
Vitamin A 1120IU22%
Vitamin C 4mg5%
Calcium 69mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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