Recipe: Mango and Caramel Swiss Roll
Did you know that the Swiss Roll isn’t even from Switzerland? The first references to this teat-time favourite are in fact British, and variations now abound as far afield as Hong Kong, India, Portugal and Spain. Each region has its own twist on the original, including Singita Kruger National Park‘s mango-and-caramel-flavoured one. Chef de Partie and pastry queen extraordinaire, Christien Schrecker, shares her recipe for this delicious sponge cake roll:
Ingredients – what you’ll need:
For the yellow sponge:
5 egg yolks
1 egg
50g caster sugar
1 teaspoon vanilla essence
yellow food colouring
45g self-raising flour
1/2 teaspoon xanthan gum
20g melted butter
For the chocolate sponge:
5 egg yolks
1 egg
50g caster sugar
1 teaspoon vanilla essence
30g self-raising flour
15g cocoa powder
½ teaspoon baking powder
½ teaspoon xanthan gum
20g melted butter
For the filling:
1 cup whipped cream
¼ cup Caramel Treat or dulce de leche
2 cups diced fresh mango
Method – what to do:
1. Whisk the egg yolks, whole eggs, sugar and vanilla together until white and fluffy.
2. Add the yellow colouring a little at a time until the desired colour is achieved. (We use 2-3 drops of a concentrated colouring gel)
3. Gently fold in the flour and xanthan gum and then fold in the melted butter.
4. Spread the batter onto a Swiss roll tray (2cm thick) and bake at 160˚C for 10 minutes.
5. As soon as the sponge comes out of the oven, turn it out onto a clean, dry tea towel.
6. Roll the sponge up tightly while still warm, and keep aside until cool.
7. Repeat steps 1-6 with the ingredients for the chocolate sponge.
8. Unroll the yellow sponge and spread the caramel over it then sandwich the chocolate sponge on top. Spread the cream over the chocolate sponge and scatter with mango.
9. Roll the cake up tightly and trim the edges for serving.
Here’s a handy online volume converter if you need help with the metric measurements and you can find more great recipe ideas here.
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