Strawberry Mango Swiss Roll
This strawberry mango Swiss roll cake—from my cookbook Sugarcane—features a tropical cream filling, fresh fruit, and a soft tender sponge.
*I reference products I use to help you better recreate the recipe. Please note that I may earn commissions from these links.
Looking for more strawberry recipes? You’ll love Strawberry Cornmeal Cookies, Strawberry Pistachio Mini Pavlovas, and Strawberry Rhubarb Crisp.
Ingredients and Substitutions
• Fresh strawberries: These are sweet and juicy and perfect for summer. You can swap in any fruit.
• Strawberry jam: I use strawberry preserves by Bonne Maman. Feel free to swap in any flavor jam by any brand.
• Mango: Be sure to use yellow mango (champagne, ataulfo, or honey) for that fresh nectarous flavor. You can swap in any fruit.
• Freeze-dried mango: This goes into the cream filling. I think Great Value and Crispy Green have the best flavor.
You can swap in other freeze-dried fruit, depending on your preferred flavor profile.
Can I Make Strawberry Mango Swiss Roll Ahead of Time?
Yes! This can be fully assembled two days in advance.
However, I prefer to refrigerate everything separately, let the cake sit at room temp for 30 minutes to take the chill off, and assemble right before serving.
How Should I Store this Cake Roll?
Leftovers can be refrigerated in an airtight container for up to 5 days.
You may freeze the entire cake (without topping). Wrap tightly in plastic and seal in a large freezer bag. Thaw in the fridge overnight. Then, let it sit at room temp for one hour before topping with cream and fruit.
You may also freeze individual slices of the cake (without the topping). Lay them out on a parchment-lined sheet pan and freeze until solid before wrapping each portion tightly. Let thaw in the fridge overnight.
Can I Use Different Fruit for Strawberry Mango Swiss Roll?
Definitely! This recipe is a great base for many different flavor profiles. So, there’s plenty of room to get creative.
I’ve even made this into a holiday yule log cake, using cranberry powder in the filling, frosting all over with extra whipped cream, and topping with sugared cranberries.
Ingredients
Method
- Preheat the oven to 400 F (200 C). Grease a 10½ × 15½-inch (27 cm × 39 cm) jelly roll pan with cooking spray and line the bottom with parchment paper.
- To the bowl of a stand mixer fitted with the whisk, add eggs, granulated sugar, and salt. Beat on medium-high speed until thick, pale, and ribbony, 5 to 7 minutes. Beat in the vanilla.
- Sift in the flour and baking powder and fold until just combined.
- Scrape the batter into the prepared pan and spread into an even layer. Bake until golden and a toothpick inserted into the center of the cake comes out clean, about 10 minutes.
- Meanwhile, place a clean tea towel on your work surface and sift a generous dusting of powdered sugar all over it.
- Once the cake is finished baking, swiftly invert the pan onto the prepared tea towel and carefully remove the parchment. Fold about 3 inches (7.5 cm) of the tea towel over one of the short sides and position the cake so this side is closest to you. Tightly, but gently, roll the cake (with the tea towel tucked inside) away from you. Let cool completely, about 40 minutes.
- Using a spice grinder, grind the freeze-dried mango into a fine powder.
- In the bowl of a stand mixer fitted with the whisk, beat the heavy cream, granulated sugar, and salt on medium speed until soft and sturdy peaks form, about 2 minutes. Transfer 1 cup (100 g) to a small bowl and set aside in the refrigerator (this is for the garnish).
- Add the mango powder to the rest of the whipped cream in the stand mixer bowl and continue to beat on medium speed until stiff peaks form, about 30 seconds (it should have a little bit of a frosting look to it).
- Gently unroll the sponge. Gradually roll it back up (without the towel this time) and use a small paring knife to scrape off the visible golden “crust” from the exterior of the cake (it should peel right off, creating a flawless finish).
- Unroll the sponge onto a sheet of parchment paper. Top with the jam and spread evenly. Top with the mango cream and spread evenly.
- Starting with the same short side you started with before, roll up the cake. Using a serrated knife, slice a bit off from both ends.
- Swiftly transfer the cake to a serving platter. Dollop the reserved whipped cream along the top of the cake and spread, swooping and swirling, to create soft whimsical peaks. Garnish with diced mangoes and sliced strawberries.
