Mango Swiss Roll
Don't let mango season go by without making some mango recipes.
This swiss roll is soft and foully on the outside, filled with creamy whipped cream and fresh mangoes.
Let’s make it!!
This swiss roll is soft and foully on the outside, filled with creamy whipped cream and fresh mangoes.
Let’s make it!!
Ingredients:
6 eggs
160g fine castor sugar
60g OKI Evaporated Creamer
60g OKI Sunflower Premium Oil
150g cake flour
500g whipping cream
Fresh mango cubes
160g fine castor sugar
60g OKI Evaporated Creamer
60g OKI Sunflower Premium Oil
150g cake flour
500g whipping cream
Fresh mango cubes
Featured Products:
OKI Premium Sunflower Oil
OKI Evaporated CreamerCooking Instructions
1. Separate the egg yolk and egg white into different mixing bowl. Make sure the mixing bowl is dry.
2. In a large mixing bowl with egg yolks, add in 60g castor sugar, whisk until thicken. Then add in OKI evaporated milk and OKI premium sunflower oil, whisk until well combined.
3. In another mixing bowl with egg whites, whisk the egg white until foamy on a medium speed. Then slowly add in 100g of castor sugar, continue to whisk until a soft peak is foamed.
4. Fold the egg yolk batter into meringue. Slowly add in sifted cake flour until well combined. The batter should be light, fluffy, silky and smooth.
5. Pour the batter into the pan and use a spatula to help to spread evenly. Bake in a preheated oven at 225°C for 10 minutes.
6. In a mixing bowl with whipping cream, use a mixer to whip until a medium stiff is foamed. Once done, cover and chill in the chiller.
7. When the cake is done, remove from the oven and then lift it out from the pan immediately to a cooling rack. Peel off the parchment paper from 4 sides, this helps to prevent wrinkles on the surface. Let it cools down for about 5 minutes.
8. Place a new piece of parchment paper on top of the cake and flip over to another side. Trim the edges of the cake, this makes rolling the cake easier because edges are usually crusty.
9. Put the whipped cream on the cake and spread evenly, then arrange the mango pieces on the centre.
10. Gently use one hand to lift the parchment paper up to roll the cake. Then tighten the roll by pulling the parchment paper at the bottom and tucking in the paper on top using the dough scraper.
11. Store in the fridge and chill for at least 2 hours before slicing.
12. Decorate as desired before serving. Enjoy!
2. In a large mixing bowl with egg yolks, add in 60g castor sugar, whisk until thicken. Then add in OKI evaporated milk and OKI premium sunflower oil, whisk until well combined.
3. In another mixing bowl with egg whites, whisk the egg white until foamy on a medium speed. Then slowly add in 100g of castor sugar, continue to whisk until a soft peak is foamed.
4. Fold the egg yolk batter into meringue. Slowly add in sifted cake flour until well combined. The batter should be light, fluffy, silky and smooth.
5. Pour the batter into the pan and use a spatula to help to spread evenly. Bake in a preheated oven at 225°C for 10 minutes.
6. In a mixing bowl with whipping cream, use a mixer to whip until a medium stiff is foamed. Once done, cover and chill in the chiller.
7. When the cake is done, remove from the oven and then lift it out from the pan immediately to a cooling rack. Peel off the parchment paper from 4 sides, this helps to prevent wrinkles on the surface. Let it cools down for about 5 minutes.
8. Place a new piece of parchment paper on top of the cake and flip over to another side. Trim the edges of the cake, this makes rolling the cake easier because edges are usually crusty.
9. Put the whipped cream on the cake and spread evenly, then arrange the mango pieces on the centre.
10. Gently use one hand to lift the parchment paper up to roll the cake. Then tighten the roll by pulling the parchment paper at the bottom and tucking in the paper on top using the dough scraper.
11. Store in the fridge and chill for at least 2 hours before slicing.
12. Decorate as desired before serving. Enjoy!
