Simple yet elegant, this mango cake roll is made of a soft and fluffy chiffon cake and a creamy and delightful mango Swiss meringue buttercream.
I love making cake rolls. I love how beautiful they look with their icing showing through the middle when you slice the cake. And this mango cake roll, no exception.
I made mocha cake roll recently , and that was the first in such a long time. After that, I realized I miss making cake rolls so much so here we are again with a mango cake roll recipe.
I used my basic chiffon cake recipe that produces a fluffy and soft cake, and the icing is Mango Swiss Meringue buttercream. The combination of these two is just wonderful, with the chiffon cake balancing the sweetness of the mango buttercream.
For the buttercream, I used mango puree from a can. They can be found at the oriental / international aisle in the supermarket. They are very good substitute to fresh mangoes because, well , they are made from real mangoes. Otherwise, if fresh mangoes are at hand, you can also puree them and it will work just as great. You can also add fresh mango slices to the filling.
Today, I want to elaborate more on making a basic Swiss meringue buttercream. This type of buttercream is one of my favorites because it is not too sweet yet it is buttery, creamy and perfect for icing any kind of cake.
Making SMBC requires a double boiler set up: A heat proof glass bowl positioned on top of a pot of simmering water.
First, you start off by adding the egg whites and sugar into the heatproof glass bowl. You continuously whisk this for about 7 – fifteen minutes depending on the quantity you are making. For this recipe, I whisk it for about 8 minutes.
Then, once the egg whites reach a temperature of 165 F, You can turn off the heat. By this time the egg whites whites are really frothy, bubbly with an almost opaque kind of white appearance. It is important that the temperature reaches 165 F. It is the stage where we get rid of the bacteria that are possibly in the raw egg whites.
Then pour the egg whites into the bowl of a stand mixer. Whisk this on medium to high speed until it is very thick, opaque and cool to the touch. See photo below.
This is the right consistency that we are aiming for. So from frothy and bubbly, to really opaque. At this point we can add the butter in two gradual additions. Continue whisking until butter is incorporated. The icing may curdle at this point but it will be smooth as you continue to whisk.
This is how it should look like. Fluffy and smooth. This is the time when you can add your flavoring ( mango puree, ube extract, coffee dissolved in little amount of water etc.) Then you just continue to whisk until the flavoring is incorporated.
And that’s it!
The SMBC is what I always use to ice cake rolls. For me, the chiffon cake and the SMBC are the best combinations. Over the days that I am preparing this post, from taking the photos, editing them and writing, I must have consumed half of this cake already!
Make this mango cake roll and see for yourself!
More delicious cake recipes to try:
- Mocha Cake with Swiss Meringue Buttercream
- Mocha Cake Roll
- Coffee Swiss Roll
- Pandan Chiffon Cake
- Ube Chiffon Cake
Mango Cake Roll
Mango cake roll is a light and fluffy chiffon cake iced with mango Swiss meringue buttercream.
For the chiffon cake:
- 4 egg yolks
- ¼ cup sugar
- ¼ cup milk
- 3 tbsp vegetable oil
- 1 tsp vanilla extract
- ¾ cup all purpose flour
- ½ tbsp baking powder
- 4 egg whites
- ¼ tsp cream of tartar
- ¼ cup sugar
For the Mango Swiss Meringue Buttercream:
- 3 egg whites from 3 large eggs
- ¾ cup sugar
- 1 and ½ sticks butter room temperature
- ¼ cup mango puree ( either from canned ones or fresh mangoes)
Preheat oven to 350 F. Line a 15 x 10 jelly roll pan with parchment paper, extending from the bottom up to the sides of the pan.
In a bowl of a stand mixer, Whisk the egg whites at medium to high speed until frothy then add the cream of tartar. Continue whisking while gradually adding ¼ cup sugar until the egg whites form stiff peaks. A good way to test if the whites are done is to turn the bowl upside down. The meringue should not drip down.
Meanwhile, as the egg whites comes close to reaching the stiff peaks stage, beat the egg yolks and sugar in another bowl. Once they are thick and lighter in color, add in the milk, oil and vanilla extract. Sift the baking powder and flour over the yolk mixture and combine mixture using a wire whisk until smooth.
Gently fold the egg whites into the yolk batter gradually and very carefully as to not deflate the meringue. Once the batter is all uniform in color, pour it into the prepared pan and bake at 350 F for 8-10 minutes. A toothpick inserted into the center of the cake should come out clean.
Turn the cake over into a pre-cut parchment paper that is dusted with powdered sugar. The cake should now be facing down. Peel the parchment paper from the cake and let cake cool.
Spread the icing on the surface of the cake.
To roll, lift the parchment paper that is on the short side of cake and gently roll the cake while holding on to the edge of the parchment paper, as if enclosing the cake roll inside.
Gently peel off the parchment paper from the roll and set the cake on a serving plate. Ice the outside and add fruits for garnish, if desired.
For the Mango Swiss Meringue Buttercream
Set a heat proof glass bowl on top of a pot of simmering water. Add the egg whites and sugar into the bowl and start to whisk continuously for about 7-15 minutes. The egg whites should reach a temperature of 165 F and the appearance is more white and bubbly. .
Transfer the egg whites into the bowl of stand mixer and whisk on high speed until it is very thick , opaque and cool to the touch. This should take about 8-10 minutes.
Add half the amount of butter and continue whisking until smooth, then add the other half. The icing might curdle at this point. Just continue whisking for about 3- 5 minutes until it becomes fluffy and smooth. Add the mango puree and whisk until smooth and incorporated
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