Name: Mango saffron Swiss Roll recipe by Bindiya Sharma at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 5 eggs; 100gms Caster Sugar; 120 gms Plain flour; 1/2 tsp baking powder; few strands of saffron soaked in 1 teaspoon warm water; 1 tsp Mango flavour; few drops of yellow colour(optional); Pinch of salt; 50gms Melted Butter; For the filling-; 100ml Fresh cream; 2 tbsp Icing sugar(or acc. to sweetness of mango puree); 2 tbsp Thick mango puree

ABOUT Mango saffron Swiss Roll RECIPE

Soft sponge cake with a hint of saffron filled with mango flavoured whipped cream.

Ingredients Serving: 6

5 eggs
100gms Caster Sugar
120 gms Plain flour
1/2 tsp baking powder
few strands of saffron soaked in 1 teaspoon warm water
1 tsp Mango flavour
few drops of yellow colour(optional)
Pinch of salt
50gms Melted Butter
For the filling-
100ml Fresh cream
2 tbsp Icing sugar(or acc. to sweetness of mango puree)
2 tbsp Thick mango puree

Instructions

In a clean, dry bowl whisk sugar and eggs till pale and tripled in volume.
Preheat oven at 180 deg. C. Line a swiss roll/jelly pan with parchment paper
Sift flour, baking powder and salt twice and keep aside.
Gently fold in flour, melted butter, mango flavour, yellow colour and saffron into the eggs.Be careful not to deflate the eggs.
Pour into a swiss roll/jelly roll tray and bake at 180 deg C, for 15-20 minutes. Do not overbake as it will become hard.
Invert roll out onto a clean towel and roll up. Leave to cool.
Whip cream with sugar and mango puree till stiff.
Unroll and peel off parchment, fill with whipped cream and roll up tightly again.
Chill for at least 2 hours in the refrigerator.
Slice and serve.

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