Rolling technique needs to be improved, it's the first time I roll the cake with so much cream that it ends up both edges overlap a little bit. I should let the edges join next time!
If you like traditional way of rolling, then reduce the cream in half quantity, also place the mango filling by the edge 1" away from the side near your body (see Assemble step 3).
Ingredients
Coconut cream:
1 cup cream (at least 30% fat)
50g coconut cream powder
25g cane sugar*
160g mascarpone
*or white sugar
Swiss roll cake:
4 egg yolks
100g sugar
50g corn starch
50g flour
4 egg whites
pinch of salt
Mango filling:
80g mascarpone
1 tbsp icing sugar
1 tsp mango flavor
Instructions
Prepare Coconut cream:
1. In a small saucepan, heat cream, coconut powder & sugar until all ingredients completely dissolved into the cream. When the steam appears, turn off the heat and let it cool down until room temperature
2. In a mixing bowl, whisk mascarpone cream until it becomes spread out from being a block
Add in coconut cream mixture, whisk the whole mixture until it becomes fluffy and firm
Cover the mixing bowl with plastic wrap and let it fix & cool down in the fridge
Prepare swiss roll cake:
1. Preheat the oven to 200°c
In a mixing bowl, beat egg yolks & sugar until the color becomes paler
Add in corn starch & flour, beat well
2. In another mixing bowl, whisk egg white & salt until it forms soft peak
Place 1/3 egg white into flour mixture, fold with quick and light motion
Fold in the rest of the egg white, again fold with quick and light motion
3. Line baking sheet on a swiss roll mould
Pour the mixture onto the mould, tape several times the mould so that air will pop
Bake for 8-10mins or until the surface become golden color
4. Let the cake cool down on a cooling rack a bit, when it is warm you can touch it with your hands, try to roll the cake carefully without removing the baking sheet
If the cake can stay rolled, then let it cool down like that
Prepare mango filling:
1. In a small bowl, use a spoon to mix all ingredients until the orange color is even
2. Place the filling in a piping bag with 1.5-2cm round piping tip
Place it in the fridge
Assemble:
1. Place the cake on the working surface (lengthwise), separate the cake from the baking sheet, remove carefully!
You can cut the 2 edges (=> reduce the length of the cake) to make it neat when roll
Place the baking sheet at the bottom, with the cake surface faces upward
2. Spread the coconut cream on the cake, from the side near your body and leave the end 1" length empty, also leave the left and right sides (0.5" empty
3. Pipe the mango filling towards the middle of the cake, but nearer to your body, from left to right
4. Roll the cake carefully, try to roll it with the 2 ends touches one another without overlapping
Press gently the middle if it isn't even
5. Place the cake on a plate and let it fix & cool in the fridge several hours before serving
6. Before serving, cut both ends with a sharp knife
Enjoy!
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