Mango Swiss Roll 芒果瑞士卷

Mango swiss roll by Wing

Month of October to December every year is mango season in Darwin. The mangoes here are very sweet and juicy and make excellent desserts. This mango swiss roll is one of my favourites. It is very light and extremely appetising.


Swiss Roll Pan 25cm x 35cm

Ingredients – cake sponge: Part A

• 3 egg yolks
• 30g vegetable oil
• 30g fresh milk
• 15g caster sugar
• 60g cake flour

Ingredients – cake sponge: Part B

• 3 egg whites
• 40g caster sugar
• 1/4 tsp cream of tartar

Method

1. Preheat oven to 160 degree. Lightly grease and line swiss roll pan with baking paper.
2. Grease and line a 20cm loose bottom cake tin.
3. Beat egg yolk, sugar and salt until pale. Then add oil, juice and paste, whisk until combine. 
4. Add sifted flour, starch and baking powder to egg yolk mixture and fold through.
5. In a clean metal/glass bowl, whisk eggs whites with a hand-held electric mixer until foamy, slowly add in sugar and cream of tartar in 3 batches. Continue to whisk until soft peak form (about 3 minutes).
6. Fold 1/3 of egg white mixture into yolk mixture with a rubber spatula until combine, then add in remaining egg white mixture. Fold gently to combine. Do not over mix.
7. Spoon mixture into prepared pan, smooth surface and bake for 12 minutes.
8. Cool cake completely in pan.

Ingredients – mango fillings

• 3/4 cup of chopped fresh mango
• 100 mL thickened cream
• 10g caster sugar

Method

1. Add cream and sugar in a mixing bowl. Place the mixing bowl over a larger mixing bowl filled with water and ice cubes. Beat mixture with an electric mixer until stiff peak form.
2. Fold in mangoes.
3. Refrigerator until ready for use.

To assemble swiss roll 

1. Turn sponge roll onto a working surface line with fresh baking paper.
2. Peel off attached baking paper from cake and replace with another fresh baking paper.
3. Invert cake. Spread a thin layer of apricot jam on cake (optional).
4. Spread mango fillings on top.
5. Roll up cake tightly from the long side.
6. Wrap roll in cling wrap and refrigerator for at least 1 hour until firm.

Banoffee Mousse Cake 香蕉焦糖慕斯蛋糕

 

Banoffee Mousse Cake by Wing

This mousse cake is a perfect combination of the classic British banoffee pie and fluffy teacake.

Ingredients – banana almond teacake

• 3 eggs, separated
• 50g ground almonds
• 50g cake flours
• 3 over ripe bananas, mashed
• 1 tablespoon honey

Method

1. Heat oven to 160 degree centograde
2. Grease and line a 20cm loose bottom cake tin.
3. Place the egg yolks, honey and mashed bananas into a bowl and blend with an electric whisk for 2 minutes. Mixture will become light, smooth and fluffy, doubling in volume.
4. Add sifted flours and ground almonds to egg yolk mixture and fold through.
5. Whisk eggs whites until soft peak form.
6. Fold egg yolk and egg white mixture together with a rubber spatula.
7. Spoon mixture into cake tin and bake for 20 – 25 minutes.
8. Leave in tin for assembly of cake.

Ingredients – Caramel mousse

• 4 bananas, sliced
• 380g Nestle Top N Fill Caramel
• 3 teaspoons gelatin powder
• 200 ml whipping cream
• 1/4 cup boiling water

Method

1. Beat carmel sauce till smooth.
2. Whip cream to soft peak consistency.
3. Sprinkle gelatin powder in 1/4 cup boiling water until completely dissolved.
4. Beat dissolved gelatin into caramel sauce.
5. Fold cream into caramel, keeping it light.

Assembly of cake

1. Spread teacake base with a layer of Nutella and top with banana slices.
2. Pour mousse over bananas and place in fridge, allow at least an hour, best overnight to set.
3. Decorate with more whipped cream and chocolate flakes as desired.