Welcome to a dessert experience like no other with our Mango Chantilly Swiss Roll Cake! This exquisite treat combines the light, airy texture of a Swiss roll with the tropical sweetness of mango and the rich, creamy goodness of Chantilly whipped cream. Each bite promises a heavenly blend of flavors and textures that will leave you and your loved ones swooning. Get ready to indulge in this delightful creation and bring a taste of sunshine to your table!
INGREDIENTS
Here’s a list of everything you’ll need for this recipe. For precise measurements, check out the recipe card at the end of this post. Keep reading!
Chiffon cake:
- Separate the eggs into yolks and whites, carefully bringing them to room temperature.
- Sugar
- All purpose flour.
- Cornstarch (known as corn flour in many countries).
- Vanilla
- Milk
- Salt
- Oil: Use any neutral-tasting oil, such as vegetable, canola, or avocado.
- Cream of tartar: this is optional.
- Powdered sugar to rolling
Chantilly cream:
- Heavy whipping cream, thoroughly chilled
- Sugar
- Vanilla
Mango simple syrup:
- Sugar
- Water
- Cubed mango: you can use fresh or frozen!
Assembly:
- Slice fresh mangoes thinly and make sure they are sweet.
Making the Perfect Mango Chantilly Swiss Roll
1. PREPARE THE CHIFFON CAKE
Start by preheating your oven to 325°F (for regular ovens) and lining a 9×13″ baking tray with parchment paper.
In a mixing bowl, whisk together the egg yolks, sugar, salt, vanilla extract, oil, and milk until everything is well combined. Gradually sift in the flour and cornstarch, and whisk until the mixture is smooth and just combined.
Next, it’s time to prepare the egg whites. Ensure your bowl and whisk are completely clean, and give them a quick wipe with a paper towel dabbed in vinegar to remove any lingering grease. Add the egg whites and a small amount of vinegar to the bowl. Whisk on medium speed until the egg whites become stiff, glossy, and bright white. A good test is to hold the bowl upside down; the egg whites should stay put without falling out.
Now, carefully mix the whipped egg whites into the rest of the batter, adding them bit by bit (2–3 times). Remember to be very gentle and slow. If you rush, you might squash the air in the batter, and your cake won’t be as light and fluffy as it should be.
Carefully pour the batter into the baking tray and bake for 13–15 minutes until the cake is fully cooked and a toothpick comes out clean.
Next, you’ll need to roll the cake up while it’s still warm. This helps the cake develop ‘muscle memory’ so it can be rolled later with all the fillings without breaking.
Sprinkle a generous amount of powdered sugar on top of the cake, then flip it onto a sheet of parchment paper or a damp tea towel. Take off the parchment paper from the bottom side of the cake, and sprinkle more powdered sugar on this side as well.. After that, gently roll the cake along its length, ensuring the parchment paper or tea towel rolls along with it to prevent sticking. Allow it to cool completely.
2. HOW TO MAKE MANGO SIMPLE SYRUP
This part is really easy! Simply mix together the sugar, water, and cubed mango in a saucepan. Let them cook for a few minutes until the sugar is dissolved and the mango feels soft. Then, strain out the mango and save the syrup. I usually press on the mango to get out any extra juice. Allow the syrup to cool down.
3. MAKE THE CHANTILLY CREAM
In the bowl of a stand mixer, pour in the chilled heavy whipping cream, vanilla, and sugar. Attach the whisk and whip the cream at medium speed for a few minutes until it forms medium-stiff peaks. The cream should hold its shape nicely, but make sure it doesn’t become grainy. Keep an eye on it while whisking to avoid overwhipping!
4. ASSEMBLE THE CAKE
Now that everything is prepared and cooled down, it’s time to assemble! Carefully unroll the chiffon cake. Apply the mango simple syrup generously onto the chiffon cake using a pastry brush. Then, spread a thick layer of the Chantilly cream on top (believe me, you’ll want lots of cream for this!). Add a layer of thinly sliced mangoes, ensuring you cover the surface evenly. Gently press on the mango slices to make sure they stick to the cream.
Next, gently roll the cake back up, following the same direction as before. Try to roll it snugly without pushing out the filling (this can be a bit challenging). After rolling, place the cake in the refrigerator for 30 minutes or in the freezer for 15 minutes to help it set.
5. COMPLETE AND SERVE
After the cake has chilled, take a large serrated knife and trim the edges to reveal a clean, beautiful swirl. Gently place the Mango Chantilly Swiss Roll onto your serving platter, then decorate it with the remaining Chantilly cream and fresh mango slices.
VARIATIONS
This recipe is incredibly versatile, allowing you to customize it in many delicious ways! Here are some ideas to make it your own:
- Transform it into a layered cake instead of a Swiss roll.
- Swap out the mangoes for peaches, strawberries, raspberries, blueberries, kiwis, or any other fruit you prefer.
- Skip the fruit altogether for a simple chiffon cream cake.
- Add fruit compote or jam along with the Chantilly cream for a fruity twist.
- Mix in 1-2 tablespoons of cocoa powder into the cake and the Chantilly cream to create a chocolate Swiss roll.
FREQUENTLY ASKED QUESTIONS
What is a substitute for cream of tartar?
You can substitute lemon juice or white vinegar for cream of tartar. Simply use the same amount as the recipe calls for, as both will provide the necessary acidity to stabilize egg whites or aid in leavening.
Why is my chiffon cake dense instead of light?
Your chiffon cake is probably dense because the egg whites were either under whipped or the batter was overmixed after adding them. It’s crucial to be incredibly gentle when folding in the egg whites to avoid deflating the air bubbles. These air bubbles are essential for giving the cake its light and fluffy texture.
Why did my Swiss Roll crack?
A bit of cracking is normal, but if your cake cracks excessively, it could be because you didn’t roll it up right away when it came out of the oven, which helps maintain its flexibility. Alternatively, rolling it too tightly can also cause it to crack.
Why did my chiffon cake deflate?
It’s typical for a chiffon cake to slightly deflate after being removed from the oven as the hot air and steam escape. However, if it deflates significantly, it may indicate that the cake was under baked.
MANGO CHANTILLY SWISS ROLL CAKE RECIPE
Ingredients
Chiffon Cake:
- 4 Large eggs room temperature and separated
- 110 g Sugar (½ cup)
- 65 g All purpose flour (½ cup)
- 30 g Cornstarch
- ¼ tbsp. Salt
- 1.5 tbsp. Oil
- ¼ cup Milk
- ½ tbsp. Vanilla
- ¼ tbsp. Cream of tartar
- Powdered sugar
Mango simple syrup:
- 55 g Sugar
- ¼ cup Water
- Handful of mango chunks
Chantilly cream:
- 2 cup Heavy whipping cream, chilled
- 3 tbsp. Sugar
- ½ tbsp. Vanilla
Assembly:
- 2-3 mangoes, sliced
Instructions
Chiffon Cake:
- Preheat your oven to 325°F (conventional). This will ensure that it's fluffy and toasty when we're ready to bake. To make cleanup easier and ensure your cake doesn't stick to the pan, line a 9×13"baking pan with parchment paper.
- To the egg yolks, add the sugar, salt, vanilla extract, oil, and milk. Whisk everything together until all the ingredients are well combined. This step ensures that our cake batter is perfectly blended, creating a deliciously smooth and flavorful base.
- Slowly sift the flour and cornstarch into the egg yolk mixture. With a whisk, gently combine the dry ingredients with the wet ingredients until they are fully blended. This step ensures that the batter is smooth and well-integrated, resulting in a flawless cake texture.
- In a separate clean bowl, using a clean whisk, whip up the egg whites and cream of tartar until they form stiff and glossy peaks. Set your mixer to medium speed and ensure that the egg whites are properly whipped to stiff peaks. This step is crucial to achieving a light and fluffy cake.
- Add a third of the whipped egg whites to the remaining batter. Gently fold them in using a spatula until partially combined. Then, add the remaining whipped egg whites and continue folding until fully incorporated. To avoid overmixing, take your time and be extra gentle. This can lead to a dense cake.
- Place the prepared cake batter in the oven and bake for approximately 13–15 minutes, or until the cake is fully cooked.
- While the cake is still warm, generously dust the top with powdered sugar. Carefully turn it over onto a sheet of parchment paper. Remove the parchment paper from the bottom of the cake and dust more powdered sugar on that side as well. This step adds a sweet finishing touch to the cake and prevents it from sticking to the parchment paper.
- Begin rolling the cake gently from the short end, keeping the parchment paper inside. This will help the cake retain its shape, making it easier to roll with the filling later. Be cautious not to roll it too tightly to prevent cracking. Rolling the cake while it's still warm is crucial for a successful roll.
Mango simple syrup:
- In a saucepan, combine the water, sugar, and mango chunks. Simmer the mixture for a few minutes until the sugar completely dissolves and the mango softens slightly. There's no need to thicken it into a syrup; we just want the mango to be softened and infused with sweetness.
- Using a fine-mesh strainer, strain the mango chunks out of the syrup. Allow the syrup to cool down to room temperature before using it. This step ensures that we have a smooth and cooled mango syrup ready to use in our Swiss roll cake.
Chantilly cream:
- Using the balloon whisk attachment of your stand mixer, whip the heavy cream together with the sugar and vanilla extract until it reaches firm peaks. This step will create a rich and fluffy Chantilly cream to fill the Swiss roll cake.
Assembly:
- Gently unroll the Swiss roll cake.
- Using a pastry brush, generously drench the cake with the mango simple syrup. Use just enough syrup to moisten the cake.
- Spread a thick, even layer of whipped cream over the cake. Add enough cream to create a deliciously creamy filling, but be careful not to overfill, as it may make rolling the cake difficult.
- Arrange thinly sliced mangoes evenly over thewhipped cream layer.
- Carefully roll the cake up again in the samedirection as before. Ensure a firm roll, but avoid rolling too tightly toprevent the filling from squeezing out.
- Refrigerate the rolled cake for 30 minutes to allow it to set.
Decoration:
- Using a sharp serrated knife, trim off the edges of the cake to create a neat finish.
- Sprinkle additional powdered sugar on top of thecake for an elegant presentation.
- Pipe the remaining whipped cream onto the cakein your preferred design.
- Sprinkle finely chopped mango over the whipped cream for a delightful finish.
- Your mango chantilly Swiss roll cake is nowready to be served and enjoyed!