Mango Swiss RollIngredients

Recipe serves Preparation time Cooking time

12 15 minutes 15 minutes

Ingredients Amount

Eggs 4 ----

Caster sugar 3/4 cup

Flavourless oil 2 tbsp

Buttermilk 2 tbsp

Apple cider vinegar 1 tsp

Vanilla extract 1 tsp

Plain flour 1 cup

Baking powder 1 tsp

Salt 1/2 tsp

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Mango 1 ----

Whipping cream 1 cup

Vanilla extract 1 tsp

Icing sugar 1/4 cup

Instructions

1. Preheat the oven to 180°C / 350°F and line a 15 x 10 inch roasting tin with baking paper.

2. Lay a clean tea towel down on the bench and cover liberally with sifted icing sugar then set it aside.

3. In a bowl, sift together the flour, baking powder and salt then set aside.

4. In the bowl of an electric mixer with the whisk attachment, whip the eggs for 3-5 minutes until pale and tripled in volume.

5. Keep the mixer running as you slowly add the sugar, oil, buttermilk, vinegar and vanilla.

6. Whisk for 1 more minute before slowly adding in the dry ingredients bit by bit until just combined.

7. Pour into the baking tray and let it take its own level. If you need to spread it out, tilt the pan slightly, don't touch it.

8. Bake for 12 - 15 minutes for until a skewer inserted into the middle comes out clean.

9. As soon as it comes out of the oven, turn the cake onto the tea towel, peel off the baking paper and roll the cake up tightly using the tea towel. Set this aside to cool completely.

10. Whip the cream, vanilla and icing sugar until soft peaks.

11. Once the cake is cool, unroll it, fill it with the jam and cream and add chopped fruit in rows, then roll it up, dust with icing sugar and slice up.

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