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Cherry/Mango Yogurt Swiss Roll

Print Recipe

Ingredients
  

Egg yolk mixture

  • 5 egg yolks
  • 10 g castor sugar
  • 1 tsp vanilla essence
  • 1/4 tsp salt
  • 12 g canola oil
  • 50 g plain/mango yogurt
  • 80 g cake flour sifted

Meringue

  • 5 egg whites cold
  • 3/4 tsp lemon juice
  • 60 g castor sugar
  • Candied Cherry /Dried Mango: 40 g chopped Cherry/Mango coated with flour

Instructions
 

  • Line a 22cm x 31cm tray
  • Preheat oven at 170C
  • Mix all ingredients of yolk mixture together n set aside.
  • Whisk egg whites until foamy, add lemon juice>continue to whisk, gradually add in sugar n whisk till soft peak.
  • Fold meringue in 3 batches into yolk mixture.
  • Tap the mixing bowl few times to remove big bubbles.
  • Fold in Cherry/Mango bits.
  • Pour batter into prepared tray.
  • Bake at upper rack for 10 mins.
  • Remove from tray n invert cake onto a clean parchment n leave on cooling rack to cool for 5 mins.
  • Spread Cream Cheese on cake, roll n chill in fridge for 1 - 2 hrs before slicing.