Mango saffron Swiss Roll | How to make Mango saffron Swiss Roll

By Bindiya Sharma  |  14th Jan 2016  |  
4 from 2 reviews Rate It!
  • Mango saffron Swiss Roll, How to make Mango saffron Swiss Roll
Mango saffron Swiss Rollby Bindiya Sharma
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About Mango saffron Swiss Roll Recipe

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

Mango saffron Swiss Roll

Ingredients to make Mango saffron Swiss Roll

  • 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

How to make Mango saffron Swiss Roll

  1. In a clean, dry bowl whisk sugar and eggs till pale and tripled in volume.
  2. Preheat oven at 180 deg. C. Line a swiss roll/jelly pan with parchment paper
  3. Sift flour, baking powder and salt twice and keep aside.
  4. Gently fold in flour, melted butter, mango flavour, yellow colour and saffron into the eggs.Be careful not to deflate the eggs.
  5. 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.
  6. Invert roll out onto a clean towel and roll up. Leave to cool.
  7. Whip cream with sugar and mango puree till stiff.
  8. Unroll and peel off parchment, fill with whipped cream and roll up tightly again.
  9. Chill for at least 2 hours in the refrigerator.
  10. Slice and serve.

My Tip:

Add mango chunks to the whipped cream.

Reviews for Mango saffron Swiss Roll (2)

Manisha Shukla2 years ago

very nice recepie. can you add a video when making again. want to make.

Jaya Manoj2 years ago


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