Passion fruit swiss roll with alphonso mango flavored cream

FAB PRODUCTS USED

FAB PREMIUM OIL SOLUBLE ALPHONSO MANGO,FAB PREMIUM OIL SOLUBLE FRESH PASSION FRUIT

Short Recipe Description

Additional Categories

Contains Egg

INGREDIENTS

METHOD

- All the ingredients should be at room temperature.
- Preheat oven at 390°F/ 200°C. Whisk egg yolks and sugar together till sugar Add in the oil and milk till the mixture becomes homogenized.
- Add in the passion fruit flavor and mix well.
- Sift in the flour and whisk briefly until just mixed in, do not over-mix.
- In a separate bowl, whisk the egg whites and sugar with an electric beater.
- Whisk until stiff, glossy peaks form.
- Add in half of the egg yolk mixture to the egg whites and whisk with the balloon mixer ( by hand).
- Fold in remaining mixture in the similar fashion until the whole mixture is one even color.
- Pour batter into a 12" x 8" pan lined with parchment paper.
- Drop this pan on the table 2-3 times to release all the air bubbles. Bake at 490 °F/250°C for 10 minutes only.
- Do not over-bake. Remove the pan and drop it 2-3 times to avoid further shrinkage.
- Flip the pan on a parchment paper and peel off the attached parchment paper on the cake.
- Let it cool.
- Whip cream and sugar until soft peaks form.
- Add in mango flavour and yellow food color.
- Spread an even layer of whipped cream on the sheet cake.
- Slowly roll the cake using the parchment paper.
- Make sure the roll is tight.
- Refrigerate it for 2-3 hours.
- Trim the edges with the help of a serrated knife.
- The basic recipe is adapted from Isamuel.
- I tweaked it according to my taste.

Assembling

Baker Tips/Notes