マンゴー・ロールケーキの作り方 Mango Swiss Roll｜HidaMari Cooking

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: whipped topping

Greek yogurt reduces calories while maintaining creaminess

Make the roll cake batter by mixing 4 eggs and 80g sugar.

Warm the egg mixture in a double boiler to 35-40°C. Remove from heat, add 1 tsp vanilla extract (or 1-2 drops of vanilla oil), and whip with a hand mixer until pale and fluffy.

Sift in 60g cake flour and fold gently about 100 times to avoid deflating the batter.

Pour the batter into a roll cake pan and smooth the surface. Bake in a preheated oven at 190°C for 12-15 minutes.

Remove from the pan and let cool.

Whip 200ml heavy cream and 18g sugar in an ice bath until it reaches a stiff peak.

Peel and cut the mango into desired sizes.

Optionally remove the crust from the roll cake, spread whipped cream and mango on top, and roll it up. Chill in the refrigerator for at least 1 hour.

Wipe the moisture off a warmed knife and cut into desired sizes. It can be eaten immediately, but chilling overnight in the refrigerator enhances the flavor.

Cooking Techniques

Spice Level:

Dietary

Allergens