Mango Swiss Roll

Though swiss roll/sponge cake is the easiest to make compared to other types of cakes , it is not easy to achieve the soft and fluffy texture. The whipping of egg whites with the sugar plays a very important role in getting a soft and light swiss roll or sponge cake . It took me many tries to get to this stage whereby the sponge cake came out soft and light. I remembered the early times I did it, the cake was compact. I even went for classes, came back , tried it many times, still it didn’t come out soft and light like this one. The truth lies with the whipping of the egg whites with the cream of tartar and sugar and the folding in of the two mixture is also very important :)

I am very happy with this lastest try in making this swiss roll..haha practice makes perfect I guess, to achieve this texture and that the swiss roll did not break in the center . A few fine crack lines can be seen on the roll though ;p Overall, I was happy and satisfied with the result and thus you see my first successful swiss roll, of course please don’t compare me with the pros (“,)

My Piggies love mango, so since I was free last weekend, I tried my hand at making this mango swissroll….hip hip hooray…I got it right this time, Daddy agreed that it was good too….* grinning like a Cheshire cat now ^ *

I realized that I have to roll the sponge cake when it is still warm till it cooled down and then unrolled the sponge cake so that it is easier to roll it again when the fillings are there and I think, done this way, the sponge cake will not break so easily. This mango filling goes well with the swiss roll as it was not overly sweet. I took the recipe from Suanne & Ben Food & Travel Adventures ^ *

Good news for My Piggies … now you can have swiss roll with any fillings…durians anyone ?? ^____^

Click here for the recipe

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