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Tuesday, September 12, 2006

Mango Swiss Roll




Ingredients for swiss roll:

4 large eggs or 5 medium size eggs
100 gm. caster sugar
120 gm. cake flour
1 tsp. mango essence
a few drops of yellow colouring
65 gm. cornoil or melted butter

Filling: 100 gm. fresh cream
1 mango - cut into cubes
some mango puree

method:

(1) Whisk eggs and sugar till fluffy.
(2) Fold in flour, melted butter, mango essence and yellow colouring.
(3) Pour into a rectangular tray (10" x 14") and bake at 200C for 10 mins.
(4) Leave to cool on a wire rack.
(5) Turn cake over onto a piece of greaseproof paper, spread fresh cream on top and sprinkle mango cubes. Roll the swiss roll with the help of the greaseproof paper.
(6) Chill in the fridge before serving.
(7) Slice the cake, spread some mango puree on top and serve.

48 comments:

Ariel said...

Can i know how u make the fresh cream?

yochana said...

ariel,

Buy a box of non-dairy whip cream and whisk it till creamy.

rgds.

Ariel said...

Can i get it from phoon huat? So just whip the cream will do or need to add any sugar or favourings?

yochana said...

Ariel,

Yes you can get the fresh cream and the mango puree in Phoon Huat or Sun Lik.

rgds

yochana said...

Ariel,

Yes you can get the fresh cream and the mango puree in Phoon Huat or Sun Lik.

Just whip the cream without sugar though you can also add in some liquer if you like..

rgds

Anonymous said...

Hi Y

What's cake flour? Hv attempted swiss rolls before using diff recipes but wasn't successful. Wld love to try yours as they looked so delicious.

Thks.

yochana said...

Hi,

cake flour is a low gluten flour. You can also use plain flour too.

rgds.

Anonymous said...

Hi Y

Thks. Will try it out over the next few days.

Cheers.

Anonymous said...

Hello,

What do you mean beat till fluffy? Is that like medium or hard peaks when lifted up?

Thks,

-Nhumi

Anonymous said...

Hello Yochana,

What do u mean by fluffy? Should I whip the eggs till it is medium or hard peaks when lifted up?

Thanks a bunch,

-Nhumi

yochana said...

Dear Nuhmi,

Fluffy means a lot of froth and it's volume has gone up by double. Becareful not to overwhisk, can cause eggs to deflate though.

rgds

Anonymous said...

Hi Aunty Yochana,

To make this mango swiss roll, can I know what is mango essence and where you can get it? And can I replace it with mango juice? If yes, may I know what quantity of mango juice I am to use?

regards,

Keysia

yochana said...

HI keysia,

omit the mango essence is you don't have it. I bought it in small essence bottle - star brand.

rgds

dogbaby_25 said...

Shiok shiok, aunty am going to try this mango roll today.

Have got all the ingredients except for the tray and mango puree but I bought extra mangoes to convert it to mango puree :)

Isit relatively cheap to buy trays, bakery wares from Sun lik or I can get it fr any plc ?

Cheers Maha

yochana said...

Hi Maha,

You can also buy from Phoon Huat. They have a lot of branches everywhere around Singapore. Cheers to you too...Happy baking.

rgds

dogbaby_25 said...

Aunty,

Just came back fr Phoon Huat, they don't have 10x14 rect tray, so I bought 11x14 instead.

Can I use this to bake the mango roll ? Do I need to increase the ingredients measurements ?

Some of the recipes requires kirsh.
Isit kirschwasser [red man brad ]?

Appreciate your soonest reply, as I wanna bake it in a while .. thanks aunty

Cheers
Maha

yochana said...

Hi Maha,

yes you can use 11 x 14, it will be thinner only. No need to increse ingredients.

yes that's kirsch.

dogbaby_25 said...

wow, that's a prompt reply :)
thanks anunty, you are really sweet :))

Maha

dogbaby_25 said...

AUNTY,

when i open the whip cream to make the fresh cream, can i use some fr te packet and rest [unused] inside the freezer and the mango roll requires little fresh cream only or i must use the whole packet to whip and bal put inside the fridge ?

yochana said...

Hi Maha

Yes..keep the balance in the freezer.

rgds

dogbaby_25 said...

Aunty,

It did turn out well but the swiss roll abit hard n not that soft but the taste very good :)

Isit cos I used 5 eggs for 11x14 tray ?

Cheers
Maha

yochana said...

Hi Maha,

Remember not to bake too long. It will turn hard.

rgds

dogbaby_25 said...

oh, ok thanks aunty, wld take note in future not to over-bake :)

Maha

Anonymous said...

hi aunty.
thanks for the recipe n i have tried it out but the texture of the roll is dry.
why is it so?

yochana said...

Hi anonymous,

I don't know what happen to your swiss roll...could be your oven or your skill.

Mine was ok.

rgds

Wendy said...

Aunty Yochana,

I tried this recipe last night and it was a disaster. First time i used at 11" x 14" tray, but the batter was so little. It cannot cover the whole tray. I tried to shift it to a smaller tray but ended up in a mess. So I threw the entire batter away.

The second time I made it in a hurry. The batter looked rough. After it is baked, it is dry and hard. Can you advise what went wrong? I was really disappointed.

yochana said...

Hi Wendy,

the first tray is - you have overmixed the batter and therefore deflated the mixture, thus giving you a very small volume.

the second tray is that you have thrown in the flour in big lumps or the whole thing causing difficulty in mixing, giving it a very rough texture.

rgds

Wendy said...

Aunty Yochana,

What do I need to do to prevent overmixing of the batter? I always have difficulty folding in the flour and oil. In order to get it well incorporated, I need to fold quite many times. Maybe this caused the batter to deflate. But how to fold in properly yet not deflate the batter? Can you teach me?

yochana said...

Wendy,

Sieve the flour directly into the egg mixture a couple of times and each time fold lightly with the spatula.

rgds

Wendy said...

thanks Aunty Yochana. I will try that. Do I do the same for the oil? To add in few additions? Won't it deflate the batter because I will have to fold more times if ingredients are add in few additions.

yochana said...

Hi wendy,

yes you can add in together with the flour so that you don't have to fold too many times, deflating the eggs.

rgds

Wendy said...

Aunty Yochana,

I will follow your method. Thanks for your advice.

morningglory said...

What does gm mean?

And the step that tells you to roll the cake, isn't the cake going to break?

morningglory said...

What does gm mean?

And the step that tells you to roll the cake, isn't the cake going to break?

yochana said...

hi morningglory,

gm is the short form for Gram.

No...the sponge roll won't break while rolling. Make sure the sponge cake is soft and not hard.

rgds

morningglory said...

Will it stick to the 10"x14" tray after you cool it down?
because sometimes, i cool things down for 10mins or so, and it sticks, and it cracks my cake in half.

or should i spray some oil on the tray before putting in oven?

yochana said...

Hi morningglory,

Lay greaseproof paper in the tray, with overhanging papers so that it's easier to pull it out. You can grease the tray if you want to.

rgds

Anonymous said...

Hi Aunti Yochana,

For the fresh cream, can I use Bulla fresh cream? and if i can, do I still need to whisk it?

Thanks

Aunty Yochana said...

Hi anonymous,

don't use Bulla...use Dairy whipped cream. Bulla is very hard to handle.

rgds

Anonymous said...

I have been baking for years and I came across your recipe one day.
I find that your baking temp. of 200C is too high for a cake that is 1/2 to 1 inch thick. The cake gets dried out very fast even at 10 mins. Unless you increase the percentage of fat in the cake mixture.

I also realized that alot of your fans were wondering how you could mix the flour & butter into the mixture without deflating the cake mixture. Maybe, if you have the time, you could take a 1 min video that shows the segment of you mixing without deflating. That would be very helpful for them.

rdgs,
Samantha

Aunty Yochana said...

Hi Samantha

oven temp differs in every home.
I have a few ovens at home and everyone has a different character.
One of them must use 200C while another 180 and another 190C. I guess you should understand your own oven first before embarking on baking.

Rgds

Anonymous said...

Hi Yochana,

What I meant was if you could put a note to clarify that the temp 200C is subjected to the oven's calibration.

An oven could be offset by up to +/- 10C. That depends on the manufacturer and how old the oven is. The ideal way to test your oven for accuracy is to measure with a probe thermometer, the kind that one uses to measure the internal temperature of roast for different degree of doneness.

180C is usually the standard for any kind of cakes, sometimes at 190C. At 200C, the temp is closer to the standard for baking breads. The above is workable only if the oven is correctly calibrated.

rgds,
Samantha

starlight_150 said...

Hi auntie,

how would the texture of the cake differ if you beat the yolks with sugar until fluffy and beat the whites seperately, incorporating it into the batter, would this result in a more airer swiss roll,or would the texture not be dense enough to roll and hold the filling?

Anonymous said...

can i use this recipe to make make a proper 8" round cake? thanks!

baking mama said...

Hi, enjoy viewing your blog everyday, u bake everyday? can I check, can i add some liquid fresh milk in the batter, I try yr recipe but replace 1/2 portion of oil to liquid fresh milk, after baked, the crust is shiny, dunno why, can help me? many thks.

babywipes said...

hi aunty! i have some dumb questions that i need to ask before starting to try this recipe...

1) do i need to use electric whisk? or can i just whisk it manually?

2) can i use self raising flour instead of cake flour?

3) can i use cream from those cans instead of whisking it myself?

4) how to measure 65g of cornoil? issit equals to 65ml?

thank u!
babywipes

Kelly said...

Dear Aunty Yochana,

Your swiss rolls look great, n i tried your recipes! I tried your sugar roll recipe, n e sponge was great except that a little to the dry side. Im wondering why u use different spongecake recipes for your various swiss rolls?

Thx!

Anonymous said...

I just made this Swiss roll. But I didn't just whisk the eggs and sugar. I placed the eggs together with the sugar on a Bain-marie and whisk them till they were warm to touch. After which I whisked them on at speed 6 in my kitchenaid. This helps to stabilize the eggs and prevent deflation.
But. What I did realize is that the temp u gave is way to high, even after dropping my oven temp to 190 it got burnt in less than 10 mins. (mine is ariston oven). My roll turned out hard and dry. If I ever use this recipe again, I'll prob drop the oven temp to 170 and bake it for less than 10 mins.