Mango Swiss Roll

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.

_MG_9839Invert the baking pan on a rack and let the cake to cool off completely.
_MG_9840Peel and cut the mango to small thin pieces.
_MG_9844Beat 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.
_MG_9846Use 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.

_MG_9853Unwrap 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.
_MG_9854Slice 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.

This Post Has 0 Comments

  1. maguro

    I love your blog. I am so happy to find a food blogger locally from BC (I guess you are probably from lower main land too).

  2. jennifer marquez

    dear thank you very much for the picture that you have posed in making a swiss roll because it helps a lot and because of it our group won the contest.thank you very much and more power

  3. rebecca

    Hello, thank you so much for your great blog and recipes. They are so detailed and informational that I was able to make my first chiffon cake~~ viola~~

    I do have a question for the roll cake though: I can’t roll it up – it always breaks up. Any suggestions? I admit that the cake was not completely cool. Is this the problem?

    Anyway, thanks so much for the wonderful blog.

  4. Suanne

    Hi Rebecca, I’m glad you like our blog.

    About the swiss roll, you have to let the cake cool completely before you fill it so that the whipped cream will not melt. The crack can be caused by the tension of the rolling. Try to put more filling at the part where you start the rolling so that you dont have to bend the cake too much. Roll gently and you can tighten the roll after you have completed the rolling.

  5. Lee Ping

    Mango swiss roll sounds delicious. The texture of your cake (soft and evenly airy) looks good as well.

    p/s A trick I learnt from Sea Dragon is spreading a thin layer of castor sugar on parchment paper. Then lay your baked swiss cake on top of the sugar. As a result, the cake’s outer layer will stick to the cake.

  6. Erica

    you really have killed me :O

    ~I love mango cake~

    SO thank you so much

  7. Ann

    THANK YOU foR this recipe!!!!! i made this last night and posted it on my blog. i know it doesnt look so perfect like yours but omg it was so yummY! just like the chinese cakke shop! lol

    1. Ben

      Hi Ann: I thought your Mango Swiss Roll looked great. Love the pandan touch which makes it more interesting.

  8. Jessica

    Wow! I’d love to try this, but I can’t find the link to the recipe. Excuse my blindness. Can you tell me the link please?

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