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.