Mango Chantilly Swiss Roll Cake

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!

INGREDIENTS

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!

Chiffon cake:

• Eggs: separate them into yolks and whites carefully bring them to room temperature
• Sugar
• All purpose flour
• Cornstarch (called corn flour in many countries)
• Salt
• Oil: use any neutral tasting oil like vegetable, canola, or avocado
• Milk
• Vanilla
• Cream of tartar: this is optional. If you don't have it, you can skip it
• Powdered sugar to rolling

Mango simple syrup:

• Sugar
• Water
• Cubed mango: you can use fresh or frozen!

Chantilly cream:

• Heavy whipping cream (the brand does not matter, but look for the word "whipping"), thoroughly chilled
• Sugar
• Vanilla

Assembly:

• 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!!

VARIATIONS

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

If you like this recipe, be sure to also check out my Mango Lassi Tres Leches Cake and Easy No Bake Tres Leches Cake recipes!

MANGO CHANTILLY SWISS ROLL CAKE RECIPE

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★★★★★

5 from 4 reviews

• Author: Zoha

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Description

The lightest, most delicate chiffon cake filled with a generous smothering of cold whipped cream and lots of fresh mango!

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Ingredients

Chiffon Cake:

• 4 large eggs, room temperature and separated
• 110g sugar (½ cup)
• 65g all purpose flour (½ cup)
• 30g cornstarch  (3 tbsp)
• ¼ tsp salt
• 20g oil (~1.5 tbsp)
• 60g milk (¼ cup)
• ½ tsp vanilla
• ¼ tsp cream of tartar
• Powdered sugar

Mango simple syrup:

• 55g sugar (¼ cup)
• 55g water (¼ cup)
• Handful of mango chunks (frozen or fresh)

Chantilly cream:

• 2 cups heavy whipping cream, chilled
• 3 tbsp sugar
• ½ tsp vanilla

Assembly:

• 2-3 mangoes, sliced

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Instructions

Chiffon Cake:

• Preheat oven to 325F (conventional) and line a 9x13" pan with parchment paper
• To the egg yolks, add sugar, salt, vanilla, oil and milk and whisk until combined
• Sift in the flour and cornstarch and whisk until combined
• Separately, in a clean bowl and using a clean whisk, whip up the egg whites and cream of tartar until the egg whites are stiff and glossy. Do this on medium speed, and make sure the egg whites are properly whipped up to stiff peaks, otherwise the cake will be dense
• Add a third of the egg whites to the remaining batter and gently fold it in. Then add the remaining egg whites and fold until combined. Be extra gentle and slow in this step - it is easy to overmix and that will cause your cake to be dense
• Bake for about ~13-15 minutes until the cake is done
• While the cake is still warm, dust it generously with powdered sugar and turn it over on a sheet of parchment paper. Remove the parchment paper from the bottom, and dust more powdered sugar on that side too
• Carefully roll up the cake along the length (with the short side towards you), with the parchment paper in there as well. This will give your cake 'muscle memory' so it can roll up easily later. It is important to do this while the cake is still warm, and not do it too tightly as that will cause the cake to crack
• Let the cake fully cool down

Mango simple syrup:

• Mix the water, sugar and mango chunks in a saucepan and simmer for a few minutes until the sugar dissolves and the mango seems to be soft (no need to turn it into a thick syrup)
• Strain the mango chunks out, and then let the syrup cool down

Chantilly cream:

• Whip up the heavy cream with the sugar and vanilla using the balloon whisk attachment of your stand mixer until it reaches firm peaks

Assembly:

• Carefully unroll the swiss roll cake
• Drench it generously with the mango simple syrup, using a pastry brush. You may not use all of it
• Evenly spread on a thick layer of the whipped cream. More the merrier, but not so much that you can't roll up the cake
• Cover the cake with thinly sliced mango, trying to get mango everywhere
• Now, carefully roll the cake up again in the same direction as before. Don't do this too tightly as that will cause the filling to get pushed out. But also not so loose that you don't get a nice swirl
• Refrigerate for 30 minutes

Decoration:

• Trim off the edges of the cake with a sharp serrated knife
• Dust more powdered sugar on top
• Pipe on the remaining whipped cream in any design you like, and decorate with finely chopped mango
• Serve and enjoy!