Heyyy wassup my people! Today’s recipe is as bright and as inviting as my opening line 😅 Lemme show you how to make this Tropical Swiss Roll, a summer cake like never before. If you’re from my gram fam, you know how I’ve been invested in the stone fruit series this summers. I thought to take a refreshing break with this exotic fruit cake. And I did not regret one bit 💛
So in this cake, we’ve got a coconut milk chiffon sponge, whipped cream, fresh lychees, mangoes, and pineapple. The deliciousness of this cake is enhanced with a shiny mango glaze. Sounds a lot? You’ll be surprised how easy it is to make. Just follow my lead 💕
Recipe Difficulty Level: Basic Serving: 6 people Prep Time: 10 mins Bake Time: 20 mins
For Chiffon Cake Sponge:
Eggs (انڈے) 2 whole Cake Flour (کیک فلور) 1/2 cup or 60 grams Coconut Milk (ناریل دودھ) 1/4 cup Powdered Sugar (پسی ہوئی چینی) 1/4 cup (52 grams) for cake batter + 1/8 cup (30 grams) for egg whites Cream of Tartar (ٹارٹری) a good pinch (1/8 teaspoon) Vegetable Oil (تیل) 2 tablespoons Baking Powder (بیکنگ پاؤڈر) 1/2 teaspoon Salt (نمک) a good pinch Vanilla Essence (ونیلا ایسنس) (optional) 2-3 drops Lemon Zest (لیموں کی جلد) 1/4 teaspoon
For Mango Glaze:
mango purée (آم کا پیسٹ) 1/2 cup sugar (چینی) 1/4 cup water (پانی) 1/2 cup
For Tropical Swiss Roll:
Chiffon Sponge as prepared Mango Glaze as prepared Whipped Cream as required Fresh Mangoes cut in cubes as required Fresh Lychees cut in cubes as required Pineapple cut in cubes as required Icing Sugar for dusting
For 1/2 cup Cake Flour: Sift 1/2 cup All-Purpose Flour (میدہ) in a bowl. Remove 1 tablespoon from it and sift in 1 tablespoon of Corn Flour (کارن فلور).
For a pinch of Cream of Tartar: Add 1/4 teaspoon of lemon juice or white vinegar.
For 1/3 cup of Coconut Milk: Substitute with 1/3 cup of any dairy or plant-based milk of your choice.
13 x 9 inch Rectangular Cake Pan or Baking Tray Baking Paper Mixing Bowls Beater or a Hand Whisk Rubber Spatula Measuring Cups or Scale Kitchen Oven Kitchen Knife Saucepan Kitchen Stove
Start by pre-heating your oven to 150°C.
Line the bottom of a 13 x 9 baking tray with baking or parchment paper.
In a mixing bowl, separate two eggs. Make sure your ingredients are at room temperature.
To the egg whites, add cream of tartar (substitution available above). Start beating the egg whites on high speed until soft peaks appear and the whites appear quite foamy.
Slowly start incorporating sugar, little bit at a time and continue beating on high. Once all sugar is added in beat till the meringue forms stiff peaks. Set it aside.
In another empty bowl, sift cake flour, baking powder and salt till the dry mixture is combined. Set aside for later.
In the egg yolks, add oil, milk vanilla essence, and lemon zest. Whisk on low for 1 minute until combined. Add sugar and whisk for another minute. Add the prepared dry mixture and mix on low till homogenous.
Incorporate meringue in the yolk mixture in batches. Fold with the help of a spatula. Do NOT over work the mixture as it knocks the air out of the egg whites.
Once the mixture is completely homogenous, spread out on the baking tray and tap it to distribute evenly.
Bake at 180°C for 20 minutes or until the toothpick comes out clean from the cake.
Take the cake out of the oven and release the edges using a knife or a offset spatula. Flip it oven on a clean kitchen cloth dusted with icing sugar. Remove baking paper and dust some more icing sugar over the cake. Roll the cake with the help of the kitchen cloth and set the cake aside to cool.
Once the cake has cooled, remove the cloth and unroll the cake over a surface.
Spread whipped cream evenly on top and sprinkle chunks of mangoes, lychees, and pineapples as required. Roll the cake again and crumb coat it with some more whipped cream. Refrigerate the cake for 30 mins.
Once the cake is chilled, give it a final coating of whipped cream and refrigerate again for an hour.
Meanwhile, to prepare mango glaze, add mango purée in a saucepan. Add sugar and let it dissolve on medium high heat. Add water and let it reduce to a drip-like consistency (see video tutorial below for reference). Turn the heat off and let it come up to room temperature.
Take the cake out of the refrigerator and pour the glaze on top. Serve with fresh fruits and when chilled 🙌🏼
Tips and Tricks:
Since cold eggs are easy to separate, you can separate cold eggs and then let them come up to room temperature. This is helpful especially during hot weather when eggs yolks are more likely to break.
For any sponge cake, do not take the cake immediately out of the oven. The difference in oven and room temperatures can cause the sponge to deflate. Once the cake is baked, open the oven door slightly and let the cake stay in for about 10 mins. It’s safe to pull it out of the oven then.
Roll the sponge when warm to avoid cracks. Once cooled, the cake cannot be moulded to a desired shape.
If you want a video demonstration of this recipe, click on the link below: