Mango Swiss Roll

Mango Swiss Roll
Sponge roll filled with whipped cream and fresh juicy Mango. Sprinkled in a cloud of powdered sugar.
A light, refreshing dessert, without butter, only a thick layer of whipped cream and fresh mango.
If you can't find mango, replace it with compote peach or apricot.
work: 30′ time: 40′ medium: 3/5
Mango Swiss Roll

Ingredients (6 servings)

  • 4 egg whites
  • 125 gr/ 4.4 oz powdered sugar
  • 4 egg yolks
  • 125 gr/ 4.4 oz flour sifted
  • 200 ml/ 7 floz whipped cream
  • 1 tbsp powdered
  • 1 mango, ripe, cut in strips
Separate the egg yolks and whites in different bowls.
Beat the egg whites to stiff meringue.
Add, sifting, the powdered sugar.
Continue beating until you see peaks in meringue.
Pour the egg yolks, one at a time, in the meringue mixture, beating well, and using a spatula to incorporate the flour.
In a baking pan 25×35 cm/ 10"×1'2" spread wax paper, butter and sprinkle with flour.
Pour the beaten mixture and spread to make level.
Place the pan in a preheated oven at 200°C/ 400°F/ Gas 6 and bake the sponge cake for 8'.
Remove from the oven, let cool a few minutes and put in new wax paper.
Wrap gently in a roll, the baked surface inwards, and leave aside to cool thoroughly.
Beat the whipped cream, adding a tablespoon of powdered sugar.
Unfold the roll and spread across the surface the whipped cream and the slices of ​​mango.
Wrap again the roll, put it on a serving tray, and cover with transparent film.
Place it in the refrigerator, and let it to unite the flavors of the ingredients.
Mango Swiss Roll In serving sprinkle a little powdered sugar. Mango Swiss Roll

Zambia Sifaki