Mango Swiss Roll
Light, airy, and packed with tropical flavour—this Mango Swiss Roll is one of those bakes that disappears fast. With just six ingredients in the sponge and a fresh cream and mango filling, it’s the kind of dessert that looks impressive but is surprisingly simple to make. If you're new to Swiss rolls, don’t worry—I'll walk you through it step by step.
Whether you're baking for a summer barbecue or just want something a little brighter on your table, this roll delivers freshness, flavour, and that satisfying soft sponge texture.
Ingredients
For the Sponge:
4 large eggs
100g caster sugar
80g self-raising flour
30g cornflour
Zest of 1 lemon (optional)
For the Filling:
300g thickened cream
2 tbsp icing sugar
1 ripe mango, diced
1 ripe mango, thinly sliced (for layering and topping)
Method
Preheat your oven to 180°C (fan 160°C). Line a 33x23cm Swiss roll tin (or similar) with baking paper.
Whip the eggs and sugar together in a large mixing bowl using an electric mixer. Beat for 5–7 minutes until pale, thick, and tripled in volume. The batter should fall in thick ribbons.
Sift together the self-raising flour and cornflour into the egg mixture. Gently fold through with a spatula, taking care not to knock out the air. Add lemon zest if using.
Pour the batter into the prepared tin and gently smooth out the top. Tap the tin lightly to remove any air bubbles.
Bake for 10–12 minutes, or until golden and the sponge springs back when lightly touched.
While the sponge is baking, lay out a clean tea towel and dust it lightly with icing sugar.
Once baked, turn the sponge out onto the tea towel. Peel off the baking paper, then roll the sponge up from the short end with the towel inside. Leave to cool completely—this helps it remember the shape and prevents cracking.
Whip the cream and icing sugar together until soft peaks form. Fold in the diced mango.
Once the sponge is cool, carefully unroll it and spread the cream filling evenly over the surface. Add the mango slices in a single layer.
Re-roll the sponge (without the tea towel this time) and place seam-side down. Chill for at least 30 minutes before serving.
Slice and serve, garnished with extra mango if you like.
Chef’s Top Tips
Room temperature eggs whip better. Take them out of the fridge 30 minutes before baking for maximum volume.
Use ripe mangoes, but not overly soft ones. You want clean, juicy slices that hold their shape.
Don’t overwhip the cream. You want it to hold but still be spreadable.
Roll the sponge while warm. This sets the shape and reduces the risk of it cracking when filled.
Chill before slicing. It helps firm up the filling and makes for neater slices.
This cake proves that simple ingredients can create something special. The sponge is feather-light, the cream is cloud-soft, and the mango adds just the right amount of bright, summery flavour. A perfect bake to enjoy while the fruit is still in season.