Name: Mango swiss roll recipe by Sreemoyee Bhattacharjee at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: For the sponge :; Cake flour - 1/4 th cup; Cornflour - 2 tbsp; Mango puree - 2 tbsp; Salt - 1/8 th tsp; Sugar - 1/2 cup; Eggs - 2; Egg whites - 2; Egg yolks - 3; Vanilla extract - 1 tsp; Mango Butter cream frosting :; Unsalted butter - 1/2 cup; Icing sugar - 2 cups; Mango extract - 1 tsp; Cream - 2 tbsp

Ingredients Serving: 6

For the sponge :
Cake flour - 1/4 th cup
Cornflour - 2 tbsp
Mango puree - 2 tbsp
Salt - 1/8 th tsp
Sugar - 1/2 cup
Eggs - 2
Egg whites - 2
Egg yolks - 3
Vanilla extract - 1 tsp
Mango Butter cream frosting :
Unsalted butter - 1/2 cup
Icing sugar - 2 cups
Mango extract - 1 tsp
Cream - 2 tbsp

Instructions

Sieve the flour, Cornflour, salt together. Keep aside. Remove 1 tbsp out of the sugar and keep aside too.
Whisk the eggs, yolks, sugar and vanilla extract, mango puree together until it is pasty and falls back like ribbon.
Add the flour mix in 2 parts into the egg mixture, fold it in.
Now whisk the egg whites with the 1 tbsp of sugar, till it reaches firm peaks. Mix this into the flour mix.
Pour this into a rectangular tin (43 cm × 30 cm) lined with butter paper.
Bake this for 6-7 minutes in a preheated oven at 220 degree Celsius. Sprinkle icing sugar on the sponge after it is removed immediately.
Invert it on another sheet of butter paper and remove the bottom lining. Roll the sponge cake along with the paper and cover it with a foil, leave it to cool.
Now for the filling, whisk butter until soft, add the sugar and whisk until fluffy. Add the mango extract, cream. Give it a mix.
Once the cake is cold, spread the icing on it and roll it. Chill and cut into pieces.

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