Monday, October 08, 2007

Mango Swiss Roll



Makes a 27" X 27"
IngredientsAmount
Egg Yolks3
Egg Whites3
Oil25ml
Sugar30g & 40g & 50g
Milk20ml
Cake Flour50g
Corn Starch10g
Baking Powder1/4 Tsp
Mango FruitApprox. 1 Fruit
Fresh Cream1 Packet


  1. Combine both Egg Yolks and 30g Sugar together. Blend in the oil and milk.
    Mixed well till you see a pale yellowish mixture.

  2. Sift Cake Flour, Corn Starch and Baking Powder indiviually for 2-3 times.
    Add them into (1).

  3. Beat the Egg Whites till white peaks are formed. Add in 40g of the Sugar and continue beating till you see big peaks of cream.

  4. Add in one-third of the Egg white mixture into (2) and blend well. Pour the remaining Egg White mixture into (2) again and stir well to ensure that batter is smooth.

  5. Preheat the oven at 190 degree celsius.

  6. Pour the ready batter into the baking tray and bake for 10 mins.

  7. In a new bowl, combine the Fresh cream and 50g Sugar together. Whipped them up to ensure that thick cream is formed.

  8. When the cake is ready, place the cake onto another tray to allow cooling. Once cake is cooled, transfer the cake onto another clean sheet of grease paper.

  9. Spread (7) onto the cake and add on the Mango cubes. Roll the cake up tight and bring to the fridge for chilling.

  10. Chilled for approx. 15 mins and it is all ready to be serve.

    Update: I just realised that I've forgotten to state the measurements of the Baking Tray. Just in case, you are wondering, it's a 27" X 27" tray. If you don't really fancy mango, you can by all means switch it to whatever fruit that you like, even Durian! *Eeek*


4 comments:

Anonymous said...

Mrs Kwok, I would like to congratulate you and your new coming baby! Wishing you a smooth delivery!
I love your mango swiss roll's recipe becuase I just got it right at the very first time. My family and friends love it. I tried the strawberry swiss roll yesterday but I still need more rolling pratices in order to be prefect as yours.
Thank you so much for your generosity to share this awesome recipe!

Anonymous said...

Do you mean 27cm by 27cm?

"Update: I just realised that I've forgotten to state the measurements of the Baking Tray. Just in case, you are wondering, it's a 27" X 27" tray. If you don't really fancy mango, you can by all means switch it to whatever fruit that you like, even Durian! *Eeek*"

Lejing Han

Sharon Seah said...
This comment has been removed by the author.
Aida Love said...

hi wondering what cake flour is?