Ingredients
Batter:
- 60g Unsalted Butter
- 20g Sunflower Oil
- 60g Icing Sugar
- 60g Egg Whites
- 60g Cake Wheat Flour few drops Brown Colour Gel
Swiss Roll:
- 60g Unsalted Butter
- 4ea.Egg Yolks
- 6ea.Egg Whites
- 160g Castor Sugar
- 100g Cake Wheat Flour
- 10ml Orange Extract
- few drops Orange Colour Gel
Mango Cream:
- 200g Frozen Mangoes
- 300g Cream
- 100g Castor Sugar
- 5g Gelatine Sheets
- Some ea.Cold Water
Preparation method
Decorative Batter:
- Preheat oven to 180’C
- Whisk butter and oil.
- Add icing sugar gradually and whisk.
- Add egg whites gradually and whisk.
- Add flour and blend it well.
- Add colour gel to the batter and whisk.
- Place the printed pattern on a baking tray (34x23cm)
- Place baking paper over the pattern and pipe the design.
- Freeze for 15 minutes while preparing the Swiss roll.
Orange Swiss Roll:
- Preheat the oven to 180C.
- Add 30g castor sugar in the egg yolks and beat over a double boiler.
- Remove the egg yolk mixture from the double boiler and beat until pale.
- Beat the egg whites with the remaining sugar until stiff peak.
- Add 30g castor sugar in the egg yolks and beat over a double boiler.
- Fold the egg whites into the egg yolk mixture.
- Fold 30g castor sugar in the egg yolks and beat over a double boiler.
- Add flour and blend well.
- Add melted butter into the batter and blend well.
- Add orange extract and colour gel and blend well.
- Place the batter on top of the pattern in the baking tray.
- Bake for 12 minutes.
- Turn out onto a clean tea towel that has already castor sugar sprinkled.
- Remove the baking paper, trim the edges.
- Roll up the cake and leave to cool.
Mango Cream:
- Puree the mangoes in a food processor. Set aside.
- Cut the gelatine sheets into smaller pieces.
- Place the gelatine into a bowl filled with cold water.
- Strain the gelatine and place them into a double boiler for it to dissolve.
- In a separate bowl, whisk cream and sugar.
- Add the gelatine and blend well.
- Add the mango puree and blend well.
Assembly:
- Unroll the Swiss roll.
- Spread it with a layer of mango cream.
- Roll up again and refrigerate.