Mango Swiss Roll Cake

There is something so satisfying about making a Swiss roll from scratch, especially when it's filled with fresh mangoes! This Mango Swiss Roll Cake is light, soft and filled with fluffy whipped cream, homemade mango coulis and juicy mango chunks in every slice. It looks impressive but is actually much easier to make than you might think. The secret is rolling the cake while it's still warm, which helps create that perfect swirl without cracking. It's the perfect dessert for mango season, special occasions or whenever you're craving something fruity, fresh and not too heavy.

Preparation Time 30 minutes 

Cook Time 15 minutes 

Serves 8-10 

Ingredients

Cake 

3 eggs- separated 

30 grams sugar + 30 grams sugar- separated 

30 ml vegetable oil 

30 ml whole milk 

1 teaspoon vanilla 

60 grams of all purpose flour 

1/4 teaspoon cream of tartar 

1/2 cup whipping cream 

2-3 tablespoons icing sugar 

Mango Coulis

1 cup mango puree

1 teaspoon sugar

1 teaspoon corn starch mixed with 2 tablespoons water - as a slurry

1 mango- peeled and cubed

Mint leaves- to garnish

Instructions 

1. Make the cake: prepare a 9x13 inch baking pan with parchment paper.  Set it aside.  Preheat the oven to 190c 

2. Combine the egg yolks and 30 grams sugar and beat on a high speed until light and pale.  Add the oil, milk and vanilla.  Mix it through again.  

3. Sift the flour into the mixture and whisk until smooth.  Set it aside. 

4. In a clean bowl, beat the egg whites until foamy.  Add the cream of tartar and beat well.

5. Gradually add 30 grams of sugar and beat until stiff peaks.

6. Fold the egg whites into the egg yolk mixture in 3 additions.  Slowly fold it in, making sure the first lot of egg whites are mixed in properly before adding any more.  

7. Pour into the prepared baking tray.  Tap the tray on the counter 2-3 times.  It will help release any air bubbles.  

8. Bake 14-15 minutes until soft and springy to touch.  

9. While the cake bakes, prepare a sheet of parchment paper, a few inches longer than the baking pan.  Dust the top of the parchment paper generously with sugar.  

10. Once the cake is ready, remove it from the oven and immediately invert it onto the parchment paper.  

11. Quickly but carefully remove the layer of parchment paper on top and then begin to roll the Swiss roll, beginning at the narrow end and then set it aside to cool.  

12. Mango coulis: Heat the mango puree, sugar and corn starch slurry in a pan, whisking constantly until it begins to thicken. Once thick enough to coat the back of a spoon, remove it from the heat and allow it to cool completely.

13. Beat the cream with the sugar until stiff peaks.  

14. Unroll the Swiss roll cake and brush on the mango coulis.  

15. Spread the whipped cream over the top. Top with sliced mango.

16. Slowly roll the cake back up, being careful not to push the whipped cream out of the cake.  

17. Chill it for an hour in the fridge.  

18. Just before serving, dust it with icing sugar, top with whipped cream and mango chunks. Slice and serve.