Buttermilk And Mango Swiss Roll Cake

1. 1

   Preheat the oven to 400u00b0F. In a bowl, beat the egg whites with 3 tbsp of cold water until stiff and mix in a 1/4 cup of sugar. In another large bowl, whisk together the egg yolks and 1/4 cup of sugar. In another large bowl, mix together the cornstarch, flour, cocoa powder, and baking powder. Sift and fold the dry ingredients gently into the egg yolks. Stir in 1/3 of the egg whites and then gradually fold in the rest.

2. 2

   Spread the mixture on a baking tray (with 1/2 inch sides) lined with parchment paper and bake for about 8 minutes. Remove cake from the oven and carefully turn it out of the tray onto a tea towel sprinkled with sugar. Remove the parchment and roll up the cake and let it cool, covered with the tea towel.

3. 3

   Meanwhile, soak the gelatin in cold water, then drain it and dissolve it over a double boiler. Add 4 tbsp of buttermilk then, as it begins to thicken, stir in the remaining buttermilk. Remove from the heat and refrigerate for 20 minutes until it begins to gel. Stir in the yogurt, coconut flakes, and mango. Whip the cream until stiff peaks form and mix in a 1/2 cup of sugar. Fold the whipped cream into the buttermilk mixture.

4. 4

   Unroll the cake and spread the buttermilk cream over it, leaving a 1/2 inch margin on the top long side. Roll the cake up from the bottom long side and refrigerate for 2 hours. Serve the Swiss roll decorated with coconut chips.

* Per serving · 4 servings · Values may vary.

No additional tips available.