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GSABO, recipe, hubs 2

Orange Swiss Roll with Mango Cream - Baobab Tree

GSABO

The Great South African Bake Off

BBC Lifestyle

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.