Here is the second of Juanna’s demonstration — the Mango Swiss Roll. Refer to my blog yesterday for making the sponge cake base. To make this, it is important to get ripe sweet mango for the filling. Unripe ones will produce a sourish cake.
The Swiss Roll, done right, is a very soft and moist cake with the sweetness of the fruit. I like this because it is not overly sweet unlike others where the sweetness comes from the icing. I think you and your family will like this. Try it, it’s not hard to make.
- Refer to the Fresh Fruit Cake blog for the sponge cake base and cream ingredients.
Click in the link below for the instructions.
Refer to the Fresh Fruit Cake instruction on making the sponge cake for the cake base.
|Invert the baking pan on a rack and let the cake to cool off completely.
|Peel and cut the mango to small thin pieces.
|Beat the whipping cream with icing sugar until thicken. Remove the cake from the baking pan and turn it over onto a piece of parchment paper. Spread the cream mixture on the cake surface evenly. Lay pieces of mango on top of the cream evenly.
|Use the parchment paper to help to roll the cake up lengthwise.
|Pull back the parchment paper as you roll the cake until a cake roll is formed. Wrapped the cake roll with the parchment paper tightly and keep in the fridge for half an hour before serving.
|Unwrap the cake roll from the parchment paper. If the cake is cooled properly, the outer layer will not peel off. We do not have enough time in the cooking club to wait for the cake to cool off completely.
|Slice the cake with a seranated knife.
Juanna, thank you for sharing and I’m sure many of us will try to make this for our family.
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