Ingredients with Measurements:
- 4 eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup black sesame powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup heavy cream
- 1/2 cup mango puree
- 1 tablespoon powdered sugar
- 1/4 cup black sesame seeds
Special equipment needed:
- Electric mixer
- 10x15 inch jelly roll pan
- Parchment paper
- Cooling rack
- Plastic wrap
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper.
2. In a medium bowl, sift together the flour, black sesame powder, baking powder, and salt. Set aside.
3. In a large bowl, beat the eggs and sugar with an electric mixer on high speed for 5 minutes or until thick and pale.
4. Gradually fold in the flour mixture until just combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.
7. While the cake is baking, prepare the filling. In a medium bowl, whip the heavy cream and powdered sugar until stiff peaks form.
8. Fold in the mango puree until well combined.
9. When the cake is done, remove it from the oven and immediately invert it onto a cooling rack lined with parchment paper.
10. Carefully remove the parchment paper from the bottom of the cake.
11. Spread the mango cream filling evenly over the cake.
12. Starting at one end, roll the cake tightly into a spiral.
13. Wrap the roll in plastic wrap and refrigerate for at least 1 hour.
14. When ready to serve, remove the roll from the refrigerator and unwrap it.
15. Sprinkle the black sesame seeds over the top of the roll.
16. Slice the roll into 1-inch thick slices and serve.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Chilling time: 1 hour
Temperature:
Oven temperature: 350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 31g
Protein: 5g
Sodium: 100mg
Sugar: 20g
Substitutions for ingredients:
- Black sesame powder can be substituted with regular sesame powder or omitted altogether.
- Mango puree can be substituted with any other fruit puree of your choice.
Variations:
- Add chopped fresh mango or other fruits to the filling for added texture and flavor.
- Use a different flavor of cake or filling, such as chocolate or vanilla.
Tips and tricks:
- Be sure to beat the eggs and sugar for the full 5 minutes to ensure a light and fluffy cake.
- Use a serrated knife to slice the roll for clean, even slices.
- To prevent the roll from cracking when rolling, gently roll it back and forth a few times before rolling it tightly.
Storage instructions:
Store any leftover roll in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To serve leftover roll, let it come to room temperature for 10-15 minutes before serving.
Presentation ideas:
Serve the roll on a platter with fresh fruit and a dusting of powdered sugar.
Garnishes:
Sprinkle extra black sesame seeds or chopped fresh mango over the top of the roll.
Pairings:
Serve the roll with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit salad or a green salad would pair well with this dessert.
Troubleshooting advice:
- If the cake cracks when rolling, gently press it back together and continue rolling.
- If the cake is too dry, brush it with a simple syrup before adding the filling.
Food safety advice:
Be sure to refrigerate any leftover roll promptly and discard any that has been left out at room temperature for more than 2 hours.
Food history:
Swiss rolls originated in Central Europe in the 19th century and were originally called "jelly rolls" because they were filled with jelly. The name "Swiss roll" came about in the 20th century when the cake became popular in Switzerland.
Flavor profiles:
This dessert has a nutty, slightly sweet flavor from the black sesame powder and a fruity, creamy flavor from the mango filling.
Serving suggestions:
Serve this dessert as a light and refreshing end to a meal or as a sweet snack with tea or coffee.
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