Mango Swiss Roll

Today you will get a Swiss roll again. It is one of my favorite cakes, so I have a lot on my blog. However, since the last one is about a year ago, I finally thought it would be OK to introduce one again. The previous one was a strawberry Swiss roll, but this time it is with mango. The batter contains oil and milk and thus probably does not count as a traditional sponge. However, it is more elastic that way and is also easy to make for beginners.

My hubby is from Colombia and he always chuckles when “exotic” fruit are offered in Germany. Mango, banana, and pineapple are as common for him as are an apple or a pear for me. When he came to Germany over a decade ago, he didn’t want to eat mangos or papayas anymore, but this has changed. Today he is a big fan of these fruits again. For that reason I created this roll especially for him. I hope you will devour it as much as he did.

Mango Sponge Roll

Serves: For about 6-8 pieces
Prep Time: 30min Cooking Time: 15min Total Time: 45min

This mango sponge roll is made with a fluffy sponge and contains mango puree as well as mango slices and whipped cream.


  • Swiss Roll
  • 3 eggs, divided into whites and yolks into two bowls
  • 30 grams of regular sugar
  • 1 teaspoon of vanilla extract
  • 30 grams of neutral oil
  • 30 grams of milk
  • 60 grams of cake flour
  • 30 grams of regular sugar

  • Filling
  • 300 grams of frozen mango
  • 30 grams of regular sugar
  • 20 grams of cornstarch
  • 1 ripe mango
  • 200 grams of heavy cream
  • 30 grams of regular sugar
  • 1 teaspoon of vanilla extract



In this reel you can watch how I make it. For the Swiss roll either line a baking sheet with parchment paper if you are OK spreading a rectangle on about half of it or use a half sheet of 25x35cm. Preheat oven to 190 degrees Celsius. Then whisk together egg yolks, sugar, vanilla extract, oil and milk in a large bowl. Sieve the flour on top and whisk until you see no lumps. Set aside.


Beat the egg whites with a pinch of salt until soft peaks form. Then add the sugar and beat on high until you get a stiff and shiny meringue. Add one third of it to the egg yolk mix and stir. Add the second third and fold under carefully. For the last third be sure to keep as much air as possible inside and only fold in, do not stir. How this is done best, can be seen in this little video. Bake for about 12-14 minutes or until golden. Meanwhile spray or sprinkle a tea towel with some water. When you take out the roll, put on the tea towel, making sure the parchment paper is on top. Carefully take off the parchment paper and immediately roll, using the short side to a roll (yes, you roll it with the tea towel). Let cool.


Once the roll has cooled off, prepare the filling.


For this bring frozen mango and sugar to a boil, then reduce heat and simmer for about 5 minutes until the mango has released some of its juice. Take off heat and puree. Then place back on heat and stir the cornstarch in a mug with a bit of water until you see no lumps. Add to the mango and bring to another boil while stirring. Let bubble for about one to two minutes. Then set aside and let cool.


Peel the fresh mango, cut off one side and cube, the second side peel off long stripes, which you then roll up to make roses. You may have some more mango left, cube the leftovers as well.


Beat the heavy cream with the sugar and vanilla extract until you have whipped cream, chill until further use. I used about two heaping tablespoons to pipe one some decorations on top.


Carefully unroll the roll and spread the whipped cream evenly. Then spread the mango puree and lastly the mango cubes. Roll up roll lengthwise. You can chill the cake prepared like this overnight, but of course you are free to eat it immediately.


For the decoration pipe on some swirls with the saved whipped cream and place the mango roses on top. Enjoy.

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