About Mango Swiss Roll Cake
This light and airy Mango Swiss Roll Cake is filled with freshly whipped cream and juicy mango pieces, making it the perfect summer dessert. Soft sponge cake, sweet mangoes, and fluffy cream come together in this elegant homemade Swiss roll that’s surprisingly easy to prepare.
Ingredients
For the Sponge Cake
- 3 eggs (room temperature)
- ½ cup granulated sugar
- 1 tsp vanilla paste
- ½ cup all-purpose flour
- 1 tbsp cornstarch
For the Filling
- 150 g fresh mango, cut into small pieces
- 1¼ cups whipping cream
- 2 tbsp icing sugar
- Mango jam (optional)
- Mint leaves for garnish
Instructions
Line a 12 × 16-inch baking tray with parchment paper and lightly grease both sides with oil.
In a large mixing bowl, combine the eggs, granulated sugar, and vanilla paste.
Beat with an electric mixer on high speed for at least 10 minutes until the mixture becomes pale, thick, and doubles in volume.
Sift the all-purpose flour and cornstarch over the egg mixture.
Fold gently until just combined. Do not overmix.
Pour the batter into the prepared baking tray and spread evenly with a spatula.
Tap the tray gently a few times to remove any trapped air bubbles.
Bake in a preheated oven at 180°C for 10–12 minutes.
Since the sponge is very thin, avoid overbaking or underbaking. Begin checking around the 9-minute mark.
Perform the toothpick test. If the toothpick comes out clean, remove the cake from the oven.
Immediately dust the hot cake with powdered sugar to prevent sticking.
Place another sheet of parchment paper over the cake.
Carefully loosen the bottom parchment paper.
If desired, turn the cake over and dust the other side with powdered sugar.
While the cake is still warm, roll it tightly with the parchment paper.
Allow the rolled cake to cool completely while wrapped in the parchment paper.
Prepare the Filling
Cut the mango into small cubes.
Chill the whipping cream and mixing bowl.
Add the icing sugar to the chilled bowl.
Pour in the whipping cream and whip until stiff peaks form.
Carefully unroll the cooled sponge.
Remove the top parchment paper.
Spread a thin layer of mango jam over the sponge (optional).
Spread the whipped cream evenly across the cake.
Scatter the chopped mango pieces evenly over the whipped cream.
Roll the cake tightly once again.
Wrap it in parchment paper.
Refrigerate for at least 2 hours.
Trim both ends for a neat finish.
Decorate the top with whipped cream, fresh mango pieces, and mint leaves.
Serving Suggestion
Slice the chilled Swiss Roll and serve as a refreshing dessert for summer gatherings, birthdays, or festive occasions.
