This Mango Chantilly Swiss Roll Cake is sure to make you and your loved ones swoon! It is the lightest, most delicate cake soaked in a mango simple syrup, and filled with lots of cold Chantilly whipped cream and fresh mangoes. As far as I am concerned, it doesn't get better than this. Let's make it!
Here's everything you will need for this recipe. The exact quantities are in the recipe card at the end of this post, so keep scrolling!
- Eggs: separate them into yolks and whites carefully bring them to room temperature
- All purpose flour
- Cornstarch (called corn flour in many countries)
- Oil: use any neutral tasting oil like vegetable, canola, or avocado
- Cream of tartar: this is optional. If you don't have it, you can skip it
- Powdered sugar to rolling
Mango simple syrup:
- Cubed mango: you can use fresh or frozen!
- Heavy whipping cream (the brand does not matter, but look for the word "whipping"), thoroughly chilled
- Fresh mangoes, cut into thin slices. Make sure the mangoes are sweet!!
HOW TO MAKE THIS MANGO CHANTILLY SWISS ROLL
Check out this video for the method in action:
1. Prepare the chiffon cake
Preheat your oven to 325F (conventional) and prepare a 9x13" baking tray with parchment paper.
Whisk together the egg yolks, sugar, salt, vanilla, oil and milk in a bowl until they are combined. Sift in the flour and cornstarch and whisk until just combined.
Then, prepare the egg whites. Make sure to use a completely clean bowl and whisk, and rub a tiny amount of vinegar on them using a paper towel. Add the egg whites and vinegar, and whisk on medium speed until the egg whites are stiff, glossy and white in color. You should be able to hold the bowl upside down without the egg whites falling down.
Now, gently fold the egg whites into the remaining batter in 2-3 additions. It is critical to be extra gentle and slow when doing this. Otherwise, you will risk deflating the air in the batter and will end up with a dense cake instead of a light one.
Gently pour the batter into the baking tray and bake for 13-15 minutes until the cake is done and a toothpick comes out clean.
Now, you need to roll the cake up while it is still hot. This builds 'muscle memory' in the cake so it can be rolled up later with all the fillings without breaking apart.
Sift a generous amount of powdered sugar on top of the cake, and turn it over on a sheet of parchment paper or a wet tea towel. Remove the parchment paper from the bottom side of the cake and dust more powdered sugar on this side too. Then, carefully roll the cake up along the length of it, rolling the parchment paper / tea towel along with the cake so it does not stick on itself. Set aside to fully cool down.
2. Make the mango simple syrup
This is super simple! Just mix the sugar, water, and cubed mango in a saucepan and cook for just a few minutes until the sugar is dissolved and the mango feels soft. Then strain out the mango and save the syrup. I like to press on the mango to release any juice from it. Let the syrup cool down.
3. Make the Chantilly cream
In the bowl of a stand mixer, add the chilled heavy whipping cream, vanilla and sugar. Use the whisk attachment to whisk the cream at medium speed for a few minutes until it forms medium-stiff peaks. The cream should be able to hold its shape, but it should not be grainy. Make sure to watch the cream as you whisk it so it does not overwhip!
4. Assemble the cake
Once everything is prepare and cooled down, it is time to assemble! Carefully unroll the chiffon cake. Brush it generously with the mango simple syrup using a pastry brush. Then spread on a thick layer of the Chantilly cream (trust me, you want lots of cream in this!). Add a layer of thinly sliced mangoes, trying your best to get some mango everywhere. Gently press on the mango so it sticks onto the cream.
Then, carefully re-roll the cake in the same direction as before. You want to roll the cake as tightly as you can without pushing out the filling (which can be a tad bit tricky).
Transfer to the fridge for 30 minutes or the freezer for 15 minutes.
5. Decorate and serve!
Once the cake is chilled, use a large serrated knife to trim off the sides so you have a clean swirl look. Carefully transfer the Mango Chantilly Swiss Roll to your serving stand, and decorate with the remaining cream and fresh mango.
Serve and enjoy!!
This is a very versatile recipe which you can make your own in many ways! Here are some ideas:
- Convert it into a layered cake instead of a Swiss Roll
- Use peaches, strawberries, raspberries, blueberries, kiwis or any other fruit of your liking instead of mangoes
- Remove the fruit and make a simple chiffon cream cake
- Add fruit compote or jam inside along with the Chantilly cream instead of chopped or sliced fruit
- Add 1-2 tablespoon of cocoa powder to the cake and to the Chantilly cream to turn this into a Chocolate Swiss Roll
FREQUENTLY ASKED QUESTIONS
Cream of tartar is optional and can be omitted.
Most likely, you have either under-whipped the egg whites or overmixed the batter after adding the egg whites. You need to be ultra gentle when making a chiffon cake so you don't push out any of the air whipped into the egg whites. This air is what will cause the cake to rise.
A little cracking is normal. If your cake cracks too much, chances are you didn't roll it up immediately when it came out of the oven to give it flexibility, or you rolled it too tightly causing it to crack.
It is normal for a chiffon cake to slightly deflate after you take it out of the oven, as the hot air and steam escape the cake. If it deflates significantly, it might have been underbaked.