Monday, 11 November 2013

Mango Swiss Roll 芒果蛋糕卷

The mango season in Australia starts for now until the end of summer.  Last weekend, I saw some banana mangoes were on sale(3 for $5) so without any hesitation, I went to grab 3 home.

I used 1 of the mangoes to make this <Mango Swiss Roll> by using Masa’s recipe which I have eyed on for a long time.  According to Masa, this is a “crack free” recipe.  One thing that I need to point out from this recipe is that“after mixing the cake flour with the egg yolk mixture, we need to continue mixing for another 1-2minutes.  It is to make the cake texture beomes more QQ(springy) after bake & thus easier in rolling up later.”

这个食谱与我之前做的<覆盆子(樱花)蛋糕卷>很相似,同样是用了分蛋法,烘出的蛋糕体都很细绵,很好吃。Masa老师还说这是“免裂开蛋糕皮的做法,” 所以,喜欢芒果的朋友可以尝试一下。

The cake texture is very fine & smooth. Love to eat with mango filling.

Mango Swiss Roll
(Recipe Source: MASAの料理ABC with Minor Adjustments)
Makes a 19cm x 30cm Swiss Roll

3 Egg Yolks, lightly beaten
28g Caster Sugar
40ml Vegetable Oil
60ml Water
1tsp Vanilla Extract
80g Cake Flour(Low Gluten Flour), sifted

3 Egg Whites
28g Caster Sugar

30ml Hot Water
10g Caster Sugar

120ml Whipping Cream
8g Icing Sugar
2tsp Lemon Juice
¾ Banana Mango, cut into short strips

1. Line a lamington pan with non-stick baking paper.  Preheat oven to 160C.
2. Beat egg yolks with 30g caster sugar until pale.  Add oil, follow by water & vanilla extract.  Mix well on each addition.
3. Add flour in 3 rounds.  Continue to mix for a further 1-2 minutes.
4. Beat egg whites until frothy.  Add sugar in 3 rounds & continue to beat until just stiff peaks.
5. Fold 1/3 egg whites into the egg yolk mixture.
6. Pour the egg yolk mixture into the rest of the egg whites. Fold to mix well.
7. Pour cake batter into the pan.  Smooth out the top with a dough scraper. Use one hand to tap on the base of the pan to remove trapped bubbles. Place the lamington pan onto a larger pan & bake for 13-15 minutes or until a cake tester comes out clean.
8. Very quickly and carefully, remove the cake from the pan. Place a baking paper(B) on top of the cake. Flip it over to the opposite side. Pull off the used baking paper(A), then cover back the bottom of the cake. Leave to cool down a bit.
9. Prepare syrup by mixing the hot water with 10g caster sugar.  Set aside.
10. Prepare the cream.  Beat whipping cream, icing sugar & lemon juice until stiff peaks.
11. Replace the used baking paper A with a larger sheet of baking paper, C.
12. Turn cake back to the top again with baking paper B facing up. Remove baking paper B.  With shorter side of the cake facing you, cut off both ends diagonally. Then, make shallow cuts all over the cake.
13. Brush the surface with sugar syrup, then coat the cake with cream, leaving about 3cm untouched on the opposite end.
14. Place mango strips on top, form in 3 lines with distance apart. 
15. Roll up the cake with the help of baking paper C.  Adjust a little for better shape.  Wrap the cake with baking paper C & twist both ends like a candy wrapper.
16. Refrigerate for a few hours or overnight before serve.