Celebrate Mother’s Day with a delightful treat – the Mango Chantilly Swiss Roll! Imagine the fluffiest cake, adorned with cold whipped cream and juicy fresh mango. It’s the perfect dessert that’ll make your mom’s day!
Excited to try it out? Head to the kitchen and whip up some love for your mom or any motherly figure in your life.
Mango Chantilly Swiss Roll Cake
Ingredients
**Chiffon Cake:**
- 4 large eggs at room temperature, separated
- 110 g sugar ½ cup
- 65 g all-purpose flour ½ cup
- 30 g cornstarch 3 tbsp
- ¼ tsp salt
- 20 g oil ~1.5 tbsp
- 60 g milk ¼ cup
- ½ tsp vanilla
- ¼ tsp cream of tartar
- Powdered sugar
**Mango Simple Syrup:**
- 55 g sugar ¼ cup
- 55 g water ¼ cup
- Handful of mango chunks frozen or fresh
**Chantilly Cream:**
- 2 cups heavy whipping cream chilled
- 3 tbsp sugar
- ½ tsp vanilla
**Assembly:**
- 2-3 mangoes sliced
Instructions
**Chiffon Cake:**
- Preheat the oven to 325F and line a 9×13″ pan with parchment paper.
- Whisk together egg yolks, sugar, salt, vanilla, oil, and milk.
- Sift in flour and cornstarch; whisk until combined.
- In a separate clean bowl, whip egg whites with cream of tartar until stiff peaks form.
- Gently fold a third of the egg whites into the batter, then fold in the remaining egg whites.
- Bake for ~13-15 minutes, dust with powdered sugar while warm, and roll the cake with parchment paper.
- Let the cake cool completely.
**Mango Simple Syrup:**
- Simmer water, sugar, and mango chunks until sugar dissolves.
- Strain out mango chunks, and let the syrup cool.
**Chantilly Cream:**
- Whip heavy cream, sugar, and vanilla until firm peaks form.
**Assembly:**
- Carefully unroll the cake.
- Generously drench with mango simple syrup.
- Spread a thick layer of whipped cream and cover with sliced mango.
- Roll the cake, not too tightly, and refrigerate for 30 minutes.
**Decoration:**
- Trim the cake edges.
- Dust powdered sugar on top.
- Pipe on remaining whipped cream and decorate with chopped mango.
- Serve and savor the delightful Mango Chantilly Swiss Roll!