Mango chiffon swiss roll

It's Mango season now in the down-under Australia. It is strange while everyone is cooking pumpkin and apples, we are having mangoes and cherries... I feel like we are constantly living in the opposite side of the world, always different from everyone else above the equator.

My family love fresh mangoes and bought lots of Kensington Pride for this marketing week. I wanted to make something refreshing to incorporate these sweet juicy mangoes and this is what I did.

This mango swiss roll has no oil or butter in the cake mix. The only amount of added fat is from a good layer of whipped cream and it was filled with lots of fresh mangoes. As my family and friends are so weight-conscious recently, everyone seems to love this cake knowing that it is so light and guilt-free. LOL.

Well, at least that I did good justice to these yummy mangoes...

For the next 2 weeks, my family and I will be away for a short sweaty holiday at Singapore. For this reason, this will be my last post before my holidays and I look forward to be back for more blogging especially counting down to Christmas. Bye for now...

Here's the recipe from a bilingual book, Elegant Swiss Roll by Kevin Chai.

(This was modified from an original recipe of peach chiffon roll).

4 egg white

125g caster sugar

4 egg yolks

125g plain flour, sifted

Filling 120g fresh cream, whipped

1 mango, sliced in stripes

1. Preheat oven to 200°C. Grease and line 25cm x 35 cm baking tin  
(mine is 25 cm x 30 cm, so I had a slightly thicker cake roll).

2. Beat egg white until soft peak form. Add caster sugar gradually while beating until stiff peaks form.

3. Gently fold in egg yolks, then flour until just incorporated.

4. Spoon mixture into piping bag with star nozzle (mine was a round one) and pipe into tin in rows. Bake for 8 min and leave it to cool.

5. Turn cake onto a baking paper, spread with whipped cream. Place fruit on the cream. Roll gently at the narrow end using the paper to life cake and guide roll.

Happy Baking.

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