A moist, sponge-like cake, filled with a luscious center of mango cream cheese and crowned with a dollop of piped whipped cream, provides a scrumptious sweet to serve for afternoon tea. Pictured with our Coconut Madeleine Clamshells and Tropical Pavlovas with Passionfruit Curd.
Mango Swiss Roll
Serves: approximately 12
Ingredients
- 3 large eggs
- 1⁄2 cup granulated sugar
- 1⁄2 teaspoon vanilla extract
- 1⁄3 cup all-purpose flour
- 3 1⁄2 tablespoons cornstarch
- 1⁄4 teaspoon fine sea salt
- 2 tablespoons unsalted butter, melted and warm
- 2 tablespoons confectioners’ sugar
- 2 tablespoons mango nectar*
- Mango Cream Cheese Filling (recipe follows)
- Whipped Cream (recipe follows)
Instructions
- Preheat oven to 350°. Line the bottom of a 13x9-inch rimmed baking sheet with parchment paper. (Do not spray.)
- In the heatproof bowl of a stand mixer, whisk together eggs, granulated sugar, and vanilla extract by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until an instant-read thermometer registers 110°.
- Carefully return bowl to stand mixer. Using the whisk attachment, beat egg mixture at high speed until thick, tripled in volume, and a ribbon-like consistency, 3 to 4 minutes.
- In a small bowl, sift together flour, cornstarch, and salt. Using a large balloon whisk, gently fold flour mixture into egg mixture in two additions, just until combined.
- Transfer 1⁄2 cup batter to a small bowl, and whisk in warm melted butter until combined. Fold butter mixture into batter in two additions just until combined. Pour batter into prepared pan, and smooth flat with an offset spatula using as few strokes as possible.
- Bake until cake is lightly golden and springs back when lightly pressed, 12 to 15 minutes. Immediately run a thin knife or a small offset spatula around edges of cake. Using a fine-mesh sieve, dust top of cake with confectioners’ sugar. Place a clean kitchen towel on top of cake. Using a baking sheet or a large cutting board, invert cake. Carefully remove hot pan and parchment paper. Starting with one long side, immediately roll up cake and towel together, jelly roll style. Place, seam side down, on a wire rack, and let cool completely, no more than 1 or 2 hours.
- Carefully unroll cooled cake. Using a pastry brush, paint cake with mango nectar. Spread Mango Cream Cheese Filling onto mango side of cake, leaving a 1⁄2-inch border along the long side, which will be the bottom seam. Gently reroll cake without towel, making sure not to press too hard. Using towel as a sling, place cake on a wire rack or a baking sheet. Refrigerate until set, approximately 45 minutes. For longer storage, cover, refrigerate, and serve within 3 days.
- Just before serving, place cold cake on a serving platter. Place Whipped Cream in a small pastry bag fitted with a 9⁄16 French star piping tip (Ateco #867). With piping tip perpendicular to cake, pipe desired amount of Whipped Cream stars onto cake. Using a long, serrated bread knife in a gentle saw- ing motion, slice cake crosswise into desired number of slices.
Notes
*We used Petit Nectar Mango Nectar.
Mango Cream Cheese Filling
Serves: Approximately 1½ cups
Ingredients
- 4 ounces cream cheese, softened
- 1⁄4 cup granulated sugar
- 1⁄2 cup cold heavy whipping cream
- 1⁄4 cup finely diced fresh mango
- 1 tablespoon mango nectar*
- 1⁄2 teaspoon vanilla extract
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth, approximately 1 minute. Beat in sugar at medium-low speed until sugar dissolves and mixture is smooth, stopping to scrape down sides of bowl. Beat in cream, 2 tablespoons at a time, until combined. Thoroughly scrape down sides of bowl. Slowly increase mixer speed to high, beating until stiff peaks form, 1 to 2 minutes.
- In a small bowl, stir together diced mango, mango nectar, and vanilla extract. Fold mango mixture into cream cheese mixture just until combined. Use immediately.
Notes
*We used Petit Nectar Mango Nectar.
Whipped Cream
Serves: approximately 1 cup
Ingredients
- 1⁄2 cup cold heavy whipping cream
- 1 tablespoon confectioners’ sugar
- 1⁄2 teaspoon vanilla extract
Instructions
- Refrigerate a large bowl and a whisk until cold, approximately 10 minutes.
- In cold bowl and using a cold whisk, whisk together cream, confectioners’ sugar, and vanilla extract until medium-stiff peaks form. Use immediately or refrigerate for up to an hour until ready to use.
