Recipe: Mango Swiss Roll

MANGO SWISS ROLL

Swiss rolls are old fashioned you say? NO! Well yes... but they're also fantastic, so there. Mango curd makes this one extra fantastic because mango makes everything better.

Ingredients

The Sponge

  • 3 eggs
  • 75 g vanilla caster sugar
  • 75 g self-raising flour

The Mango Curd

  • 300 g mango (fresh or tinned)
  • 4 tbsp caster sugar (100g)
  • 2 limes, juiced
  • 4 egg yolks
  • 1 tsp cornflour
  • 60 g salted butter, cold and diced

Assembly

  • 250 ml double cream
  • 1 dusting icing sugar
  • 1 fresh mango, diced
  • 1 lime to garnish
  • 1 sprig mint
Start the curd

Step 1

Start The Curd

Peel and dice the mango if using fresh, or drain the tinned. Place into a food processor with the sugar and lime juice. Blitz to a purée then add in the egg yolks and blitz again.

Add cornflour

Step 2

Add Cornflour

Transfer the mixture into a saucepan and whisk in the cornflour. Warm the mixture gently, stirring continually, until it thickens to the consistency of thick custard and bubbles for a minute.

Finish the curd

Step 3

Finish The Curd

Remove from the heat and whisk in the cold, diced butter until it melts. Push through a sieve to remove any lumps and let the curd cool in a bowl, covered with clingfilm, making sure it ‘s touching the curd so that a skin doesn’t form, and chill.

Preheat the oven

Step 4

Preheat The Oven

Preheat an oven to 180ºC. Line a Swiss roll tin (cake tin 20cm x 30cm and about 2cm deep) with baking paper, making sure it goes right to the edges.

Whisk egg whites

Step 5

Whisk Egg Whites

Whisk the eggs and sugar in a bowl until the mixture triples in volume and it has a consistency thick enough to draw a figure of eight in the top with egg dripping from the whisk. * This is much easier in a mixer or with electric whisk.

Add flour

Step 6

Add Flour

Fold the flour in really carefully so as not to lose the air, then scoop into the lined tray and gently push to edges, again not working the mixture too hard.

Bake the sponge

Step 7

Bake The Sponge

Bake for 8-9 minutes. Dampen a clean tea towel whilst the sponge bakes, wringing it as dry as possible then lay on the work surface. Dust the tea towel with 2 tablespoons of caster sugar.

Roll the sponge

Step 8

Roll The Sponge

Tip the freshly baked sponge out upside down onto the tea towel. Remove the tin and baking paper. Roll the sponge up into a roll, 30cm long, with the dampened tea towel trapped inside the roll then leave to cool.

Add the fillings

Step 9

Add The Fillings

Whisk the cream to stiff peaks. Spread the cooled and set curd onto the inside of the unrolled and cooled sponge, making sure it goes right to the edges. Scatter with some finely diced mango. Spoon some cream on top of the curd and spread to edges.

Roll and serve

Step 10

Roll And Serve

Roll the swiss roll sponge back up with the curd and cream inside rather than the tea towel, dust in icing sugar and serve garnish with more cream, lime zest and a fan of mango. Serves 8

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