Sunday, July 24, 2011

Mango Swiss Roll



I am submitting this entry to Aspiring Bakers #9 - Swiss Rolling Good Times (July 2011) hosted by Obsessedly Involved with Food.


Recipe

Ingredients
Sponge:
3 egg (separated)
50g sugar
52g self raising flour
1/4tsp salt
35g veg. oil

Orange food colouring

100g whipping cream (whipped)
1 mango (diced)

Steps:
1. Preheat oven to 200C.
2. Lined and greased a 9" by 12" tray and set aside.
3. Sift flour and salt together, set aside.
4. Use a cake mixer, whisk the egg whites till frothy.
5. Gradually add in sugar and whisk till stiff peaks form.
6. Switch speed to medium and gradually add in egg yolks, whisk for another minute until well combined.
7. Fold flour into the meringue lightly in 3 portions until well blended.
8. Lastly fold oil into the batter until well combined.
9. Scoop 2tbsp of batter into a bowl and mix with orange colouring.
10.Spoon orange batter into piping bag and set aside.
11.Pour the plain batter into the prepared tray and smooth the surface.
12.Pipe any design of your choice onto the plain batter.
13.Bake in a preheated oven for 10mins.
14.Remove cake from tray, carefully peel off greaseproof paper.
15.Transfer sponge onto wire rack and cool with the skin facing up.

Assemble the cake:
1. Carefully transfer the cake onto a greaseproof paper with the skin facing down.
2. Spread whipped cream on the cake and scatter diced mango around.
3. Gently roll the cake by using the paper to lift the cake and guide roll.
4. Rest the roll in the fridge to stabilize it shape.
5. Remove, slice and serve.

7 comments:

shaz@feedingmykidsbetter said...

Thats one perfectly baked and rolled Swiss roll. Great job! Have a great weekend! - shaz

Anonymous said...

Looks very yummy and delicious. Theresa

Happy Flour said...

Hi Shaz and Theresa,

Thanks for your nice words. :)

Anonymous said...

Hi hi,
is me Sandy. The whipping cream, which type are u using? Dairy or non dairy and what is the difference?

Happy Flour said...

Hi Sandy,

I'm using non dairy whipping cream. Dairy/UHT whipping cream contain 35% fat which is richer, usually use to make ice-cream, puff filling, etc. Non-dairy whipping cream is light and creamy, is usually use for cake frosting, mousse, etc.

Anonymous said...

Hi Happy
When the sponge is soft how could you able to cut in after its being rolled any tips ...
because i baked it its so soft that iam finding it difficult while cut the log any tips or suggestions pls let me know happy ..thanks again

Sammy

Happy Flour said...

Hi Sammy,

There is whipping cream in the swiss roll, you have to chill it first for the whipping cream to set so that it easier to slice.