Mango Swiss Roll (芒果瑞士卷蛋糕):

Finally, it’s the peak of the mango season!  Fresh Ataulfo Mangoes are simply my favorites.  When they are in season, I often get them in cartons (about 16 to 20 mangoes in a carton).  Not only I enjoy them fresh as is, I also like to create different treats with these refreshing and juicy mangoes. I’ll list some of my other creations at the end of the post if you’re interested.  But today, let me show you how to make this gorgeous Mango Swiss Roll Cake!



My family loves Swiss Roll Cakes!  They are simply a light and fluffy sponge sheet cake, filled with fresh whipped cream, and sometimes fresh fruit, and rolled up into a log.  If you’ve tried my Swiss Roll Cake Recipes in the past, you know my roll cake recipe is pretty much a fail proof one.  It’s easy to roll up without cracks.

You can check out my list of Swiss Roll Recipes here:
Strawberry and Cream Swiss Roll Cake
Decorated Coffee Swiss Roll
Vanilla Swiss Roll Cake
Sakura (Cherry Blossom) Swiss Roll
Chocolate Yule Log
Pumpkin Swiss Roll Cake with Cream Cheese Filling




This Mango Swiss Roll Cake is packed with the delightful and floral mango flavors!  I added fresh mango puree in the cake batter, then filled the cake with diced mangoes and whipped cream, and garnished with more fresh mango roses on top!  It’s looks super gorgeous and it is rather easy to put together if you follow my tips and tricks in the video tutorial! 




I hope you enjoy today’s recipe and tutorial.  If you have any recipe request, feel free to leave me a message below and I’ll try my best to create a tutorial for you. 





Tools and Ingredients Used in this post:
Cake Flour (Click here for more information)
10 x 15-inch Baking Pan (Click here for more information)
Ninja Blender (Click here for more information)
Stand Mixer (Click here for more information)
Cooling Racks (Click here for more information)
Kerrygold Butter (Click here for more information)
Organic Vanilla Extract (Click here for more information)
Mango Extract (Click here for more information)
Measuring Spoons Set (Click here for more information)
Powdered Sugar (here for more information)
Horizon Organic Heavy Whipping Cream (Click here for more information)
Cream of Tartar (Click here for more information)
Pastry Bag (Click here for more information)
Parchment Paper (Click here for more information)


Other Mango Recipes:
Mango Crêpe Cakes 芒果法式薄餅千層蛋糕

Mango Shaved Ice

Mango Panna Cotta

Fresh Mango Salsa

Fresh Mango Crêpe 芒果法式薄餅

Mango Pudding (芒果布丁)

Mango Yogurt Popsicles (3 ingredients) 芒果酸乳酪冰棒

Coconut Mango Mochi Roll (椰汁香芒糯米卷)

Mango Swiss Roll (芒果瑞士卷蛋糕):
Servings: 8-10

Ingredients for the cake:
5 egg whites
1/2 teaspoon cream of tartar
1/2 cup + 2 tablespoon sugar, divided
1/8 teaspoon of kosher salt
5 egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon mango extract
2 tablespoons butter, melted
1/4 cup mango puree
1/2 cup cake flour
2 mangoes, thinly sliced for garnish
a few mint leaves for garnish

Ingredients for the filling:
1 cup heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1 cup fresh mango, diced

To prepare the cake:
Preheat the oven to 375 degree F.  Grease a 10 by 15-inch baking pan with cooking spray. Then, line the pan with parchment paper.  Make sure the parchment paper is large enough to have at least 2-inch excess on all sides for easy removal when the cake is done.

Next, beat the egg whites with cream of tartar and a pinch of salt until frothy. Then slowly add in around 1/2 of the sugar and beat until stiff peak forms.

In a separate bowl, beat the egg yolks with the remaining sugar until light and pale yellow. Then add the vanilla, mango extract, melted butter and mango puree until incorporated. Sift the cake flour into the egg yolk mixture. Fold egg whites into the egg yolk mixture in three batches.  Be careful not to deflate the egg whites too much.

Gently spread the cake batter evenly onto the prepared cake pan.  Bake at 375-degree F for 12 minutes, or until a tooth pick inserted into the cake and comes out clean.  Place on a wiring rack until completely cooled.  Meanwhile, work on the filling.


To prepare the filling:
Beat the heavy cream with powdered sugar and vanilla until stiff peak forms.


To Assemble the cake:
Reserve 1/4 of the whipped cream and transfer into a pastry bag (for garnish).

Spread the remaining whipped cream evenly onto the cooled cake.  Sprinkle the mango onto the cream evenly.  Roll the cake up, from the shorter end. I trim off 1/2-inch of the cake on both ends for a prettier presentation.  

Pipe/dollop the reserved whipped cream on top of the cake. Roll mango slices into flower/rose shape, arrange mango roses on top of the whipped cream, and garnish with mint leaves.  Enjoy!
 
 



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