Posts Tagged ‘Mango (xoài)

Ingredients for swiss roll:

4 large eggs or 5 medium size eggs
100 gm. caster sugar
120 gm. cake flour
1 tsp. mango essence
a few drops of yellow colouring
65 gm. cornoil or melted butter

Filling: 100 gm. fresh cream
1 mango – cut into cubes
some mango puree


(1) Whisk eggs and sugar till fluffy.
(2) Fold in flour, melted butter, mango essence and yellow colouring.
(3) Pour into a rectangular tray (10″ x 14″) and bake at 200C for 10 mins.
(4) Leave to cool on a wire rack.
(5) Turn cake over onto a piece of greaseproof paper, spread fresh cream on top and sprinkle mango cubes. Roll the swiss roll with the help of the greaseproof paper.
(6) Chill in the fridge before serving.
(7) Slice the cake, spread some mango puree on top and serve.


Ingredients for sponge cake:
5 egg yolks
100 gm. sugar
1/4 tsp. salt
1/2 cup water
1/2 cup corn oil
1 tsp. vanilla essence
170 gm. cake flour
2 tsp. baking powder


5 egg white
1/2 tsp. cream of tartar
100 gm. sugar


150 gm. plain Yoghurt
100 gm. sugar
18 gm. gelatine powder dissolved in 1/4 cup water
300 gm. Dairy whipped cream
1 cup mangoes – cut into cubes


(1) For cake: Mix ingredients (A) and stir till smooth.
(2) Whisk (B) till stiff , then fold in (A) , pour into a 9″ round tin and bake for about 45 mins. or more or till cooked. Remove from oven and leave to cool completely on a cooling rack. Slice into 3 layers.
(3) For filling: Microwave gelatine mixture till gelatine dissolves.
Mix yoghurt with sugar, gelatine mixture and mango cubes. Fold in whipped cream.
(4) Place a layer of cake into a cake ring. Spread 1/2 of the filling on top then top up with another layer of cake. Pour balance 1/2 of the filling on top of sponge cake and cover it with the 3rd layer of cake. Put into the fridge and let it set.
(5) Take out cake from the cake and decorated as desired. You can cover the whole cake with whipped non-dairy whipping cream and decorate with slice mangoes.