Mango Jam Roll Cake Or Swiss Roll Recipe

How to make it

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• Preheat oven to 200 C / 400 F.
• In a small bowl, beat egg whites until stiff but not dry and set aside.
• In another bowl, beat the egg yolks until light.
• Gradually add the sugar and mango essence, and mix well.
• Sift together the flour, baking powder, and salt.
• Add the sifted flour mixture to the egg yolk mixture.
• Fold in the egg whites into the egg mixture and pour the batter into a 15 by 10 by 1-inch jelly roll pan lined with waxed paper, gently spreading mixture evenly into corners..
• Bake for 8 to 10 minutes or until the cake is golden and the top of cake feels soft and springy when touched lightly with fingertips.
• Meanwhile, place a piece of baking paper on board; sprinkle evenly with with confectioners' sugar.
• When cake is done, loosen edges of cake and immediately turn cake onto paper dusted with confectioners' sugar.
• Gently but quickly peel wax paper off cake.
• Working rapidly, use serrated knife to trim 1/4-inch of hard crust off each long side of the jelly roll cake.
• Begin with the narrow side and using hands, gently roll the cake and paper up together.
• Cool cake on a rack, seam side down, for 10 to 15 minutes.
• Once cake has cooled, gently unroll and spread cake with jam or jelly.
• Re-roll and place, seam-side down, on a serving plate.
• Sprinkle with confectioners' sugar.
• Serve cake cut into slices.
• Note :
• I divided all the ingredients in half, used a ( 7 by 10 1/2 ) inch pan.