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Mango Swiss Roll with Pineapple Cream Filling

Jun-01-2016
Amrita Iyer
112 minutes
Prep Time
8 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Mango Swiss Roll with Pineapple Cream Filling RECIPE

All of us love desserts though we are cautious in having them these days.We all get tired of the cakes and cookies bought from the stores and some of us are eager to make our own creations and please family and friends alike.I have one complaint these days that whatever season it be,the bakeries stock up on only chocolate items.I am not at all partial to Chocolate and crave for other flavours like Strawberry,Vanilla or Pineapple.I was looking for one excuse to craft a perfect cake,especially the cream cakes which are referred as “Pastries” in India.I got the opportunity to make a classic Swiss Roll using seasonal fruit and correlated essences which was a huge hit.

Recipe Tags

  • Non-veg
  • Medium
  • Everyday
  • European
  • Dessert

Ingredients Serving: 6

  1. For the Rolls:
  2. 1/3 cup self raising flour/cake flour/All purpose flour (maida) sifted with 1/2 tsp baking powder
  3. 3 tbsp Cornflour/Cornstarch
  4. 2 large eggs
  5. 3 large egg yolks
  6. 3 large egg whites(separate the yolks and whites in individual bowls)
  7. 3/4 cup plus 2 tbsp sugar
  8. 2 tbsp Preserved Mango Puree/freshly made puree from ripe mangoes
  9. 1 tsp Mango essence(optional)
  10. 1 tsp yellow colour(optional)
  11. 1 tsp vanilla essence
  12. 1/4 tsp cream of tartar/1/4 tsp soda bicarb
  13. For the Pineapple cream filling :
  14. 1/4 cup heavy cream/non diary cream
  15. 1/2 cup icing sugar
  16. 1-2 tsp Pineapple essence(optional)
  17. 2 tbsp Pineapple Jam mixed with 1 tbsp hot water
  18. 2 canned Pineapple rings chopped into bits
  19. For the Garnish :
  20. 1 Pineapple ring chopped into triangles
  21. Mango segments chopped into triangles
  22. Fresh Cherries to decorate (optional)

Instructions

  1. FOR THE ROLLS Preparations beforehand : Prepare the Cake pan and keep aside.Preheat oven to 230°C. Prepare the cloth/mat as mentioned above. Chill the cream,beaters and bowl.
  2. Making the sponge : In a small bowl mix the flour and cornflour and whisk well to combine.Combine 3 eggs and 2 egg yolks in a bowl and whisk for 1-2 minutes.
  3. Add 3/4 cup sugar and whisk till pale and three times the volume.Add the Mango and Vanilla essences and yellow colour and mix well.Now keep a sieve over the beaten eggs and sift the flour-cornflour mixture into it.
  4. Fold to combine both the mixtures(mix with an up and down motion with a spatula or mixing spoon.Do not mix too hard.
  5. Take the 2 egg whites in another bowl and beat till foamy.Now add 2 tbsp sugar and beat till it stands in soft peaks.Now add the cream of Tartar/soda bicarb and beat till it forms stiff peaks.
  6. Fold this mixture into the egg-flour mixture and fold again very gently till combined.
  7. Pour into the prepared Jelly Roll Pan smoothing out the sides and spreading the mixture evenly across so that it adapts into the shape of the pan.
  8. Bake in the preheated oven for 6-8 minutes till golden brown on the top and a skewer or toothpick inserted in the centre comes out clean.
  9. THE FIRST ROLLING After taking the cake out of the oven,immediately invert it on the prepared cloth/mat.Sprinkle 2 tbsp powdered sugar on the top of the cake as well.
  10. Now put the overlapping cloth on the cake and roll the cake along with the cloth till the entire cloth covers the cake.Put the cloth-rolled cake on a plate or a board and leave to cool to room temperature.
  11. You can cool under a fan especially in places like India where it is too hot.Do not however keep it directly in front of a source like an air cooler or air conditioner.This should take approximately 1 hour.
  12. PREPARE THE FILLINGS The Jam Filling : Mix the Jam and hot water and beat till smooth and thick.Keep aside to cool to room temperature.
  13. The Pineapple Cream Filling : Take a bowl bigger than the one in which you beat the cream and fill with a mixture of ice and salt(freezing mixture).Put the chilled bowl in the middle of this and pour the cream inside.
  14. Add the icing sugar as well.Start whipping the cream and whip till it forms stiff peaks and stands on its own on the beaters.Now add the Pineapple bits and essence and fold gently.Chill the cream till the Swiss Roll is ready to assemble.
  15. ASSEMBLING THE ROLL After an hour test the rolled sponge.It should be at room temperature or cool 15 – 20 minutes more.Very gently open the cake with the cloth and lay it on a flat surface like a table or the floor.
  16. Do not remove the cloth.Spread the Jam generously over the cake and then spoon the cream in the middle of the sponge without spreading too much on to the sides.Once the cake is rolled up,the cream will evenly coat the sides as well.
  17. After spreading the cream in the middle of the cake,use the edge of the cloth to preroll the cake back so that now it resembles a Swiss Roll.
  18. Place the Roll gently on a plate and immediately refrigerate it so that the cake and cream firm up to give the classic Swiss Roll appearance.Refrigerate any left over cream as well.Chill for 20-25 minutes.
  19. While serving the cake either : Drizzle the top with powdered sugar and garnish with Mango and Pineapple pieces and whole Cherries.
  20. If you have left over cream(like I did),Spread a thin layer over the cake and decorate with Mango and Pineapple pieces and whole Cherries.Remember that this is a very delicate dessert and should always be kept refrigerated.
  21. This is a tedious process but it will earn you laurels and praise wherever you go!

Reviews (3)  

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Amrita Iyer
Oct-23-2016
Amrita Iyer   Oct-23-2016

Padma I
Oct-20-2016
Padma I   Oct-20-2016

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