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mango and cream swiss roll decorated with whipped cream and chopped mangoes. picture from the front SHOWING THE CROSS SECTION WITH A SWIRL OF CAKE AND CREAM

MANGO CHANTILLY SWISS ROLL CAKE RECIPE


  • Author: Zoha

Description

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


Ingredients

Chiffon Cake:

  • 4 large eggs, room temperature and separated
  • 110g sugar (1/2 cup)
  • 65g all purpose flour (1/2 cup)
  • 30g cornstarch  (3 tbsp)
  • 1/4 tsp salt
  • 20g oil (~1.5 tbsp)
  • 60g milk (1/4 cup)
  • 1/2 tsp vanilla
  • 1/4 tsp cream of tartar
  • Powdered sugar

Mango simple syrup:

  • 55g sugar (1/4 cup)
  • 55g water (1/4 cup)
  • Handful of mango chunks (frozen or fresh)

Chantilly cream:

  • 2 cups heavy whipping cream, chilled
  • 3 tbsp sugar
  • 1/2 tsp vanilla

Assembly:

  • 2-3 mangoes, sliced

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!