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Mango cream Swiss roll

Prep Time:

45 minutes


10 x 14 inches cake



About the Recipe

Recipes & Photos credit to:

@chinpeiling (oriental cuisine)


Egg yolk Batter:
6 egg yolks
15g caster sugar
60g fresh milk
45g Harvist premium red palm oil
100g plain flour
15g cornflour
Egg White batter
6 egg whites
65g caster sugar
1 tsp cream of tartar
1 mango, remove the flesh
1/2 cup whisked cream
1/2 cup whisked nondairy cream


1. Whisk the egg yolks together with caster sugar, then add in fresh milk and vegetable oil and mix well.
2. Add in cake flour and cornflour and stir well. Whisk egg whites with cream of tartar and sugar (note to put in 2 batches)
3. Fold 1/3 meringue into egg yolk mixture and then the rest into the meringue. Fold well.
4. Pour into a lined rectangular cake tray (10 x 14 inches) and spread evenly. Hit 2 times on the table
5. Bake in a preheated oven of 150�C for 20-25 mins.
6. Mix well dairy and non dairy cream. Place inside pipping bag.
7. Remove cake from parchment paper and tune on the skin side up. Spread cream around and mango on the first layer. Roll up by tucking and pushing the parchment paper.
8. Pipe cream on Swiss roll and garnish with more mangoes. Serve

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