Lemon Swiss Roll
Vanilla Sponge Swiss Roll Filled with Mango Lemon Curd And Topped With Chocolate Ganache! That says it all! Check out the recipe!
- Prep time
- 30 min
- Cook time
- 30 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 whole eggs
- 3 egg yolks
- 3 egg whites
- 1 cup sugar
- 1/3 cup water
- 1 tsp vanilla extract
- 1 cup all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 tbsp powdered sugar
- 1 cup chopped and peeled mango
- ½ cup lemon juice
- ½ tsp salt
- ¾ cup sugar
- 1 vanilla bean
- 3 egg yolks
- 1 egg
- ½ cup butter
- 1½ cup chocolate chips
- 1 cup heavy whipping cream
Instructions
- 1
Preheat oven to 375°
- 2
Line a cake roll pan with parchment paper and grease
- 3
Carefully separate 3 eggs making sure there is not a drop of yolk in the egg whites
- 4
Mix the 2 eggs, 3 egg yolks, ¾ cup sugar, water and vanilla and beat well
- 5
Once the mixture is well blended add the sifted flour, baking powder and salt. Mix and set aside
- 6
Take the 3 egg whites and beat with an electric mixer until frothy. Gradually add the remaining ¼ cup of sugar and keep beating till stiff peaks form (you should be able to turn the bowl upside down and the eggs should remain stiff inside the bowl and not fall)
- 7
Gently fold the egg whites into the other egg mixture. Do not stir or mix vigorously but gently fold in. This will insure that the sponge rises
- 8
Spread onto the prepared tray and bake for 10 minutes. After 7 minutes watch the sponge carefully to make sure it doesn't over cook. The test is to gently press on the center and make sure it springs up
- 9
While the sponge is baking spread the powdered sugar on the clean dusting towel. As soon as the sponge is removed from the oven flip it onto the towel. Remove the greasy parchment paper and replace it with a clean and dry sheet of parchment.Gently roll the sponge along with the towel and parchment, handling carefully so as not to cause any cracks
- 10
Leave the roll on the counter and allow to cool completely
- 11
Once cooled, unroll, fill with the filling below and roll again.
- 12
Puree and strain the mango
- 13
Add the lemon juice, salt and ½ cup sugar to the mango mixture
- 14
Scrape the vanilla bean and add the scrapings to the above mixture and cook in a double saucepan until it reaches a slow simmer
- 15
Beat the egg, yolks and remaining sugar for about 2 minutes till no longer grainy
- 16
Add to the simmering liquid and cook for 7-10 minutes, constantly whisking so the eggs don't curdle
- 17
Once thickened remove the mixture from the heat and stir in the butter that should be sliced into small pieces and slowly added till fully incorporated
- 18
Cover and chill in the fridge for a minimum of 2 hours
- 19
Measure the chocolate chips in a bowl
- 20
Heat the whipping cream to a simmer (not a boil)
- 21
Pour over the chocolate chips and let sit for 5 minutes
- 22
After 5 minutes, stir with a whisk till you have a smooth glossy mixture
- 23
Cool for 15 minutes before pouring over your cake