Aunty Wan's Mango Swiss Roll

Cake Ingredients
4-5 eggs
60g plain flour
3/4 tsp baking powder
80g castor sugar
100ml milk/juice
2 ounce (60ml) cooking oil

Cream Ingredients
1/2 gelatine teaspoon - add with 1 tbsp of warm water
Thickened cream
2-3 sugar teaspoon
Preheat oven to 180deg.

Sponge Cake
1. Mix flour and baking powder, sieve twice
2. Separate egg white and egg yolk
3. Add milk into egg yolk and beat then add cooking oil
4. Sieve flour into (3)
5. Add cream of tartar into egg whites and whip on high speed till become white stiffed foam.
6. Add sugar into egg whites progressively in 3 batches.
7. Fold egg white mixture into egg yolk mixture slowly.
8. Sieve combined mixture into cake tray lined with baking paper.
9. Bake for 18 minutes.

Tip: Sieving the combined mixture makes the cake texture silky smooth.
Cake cream
Whip the cream and watered gelatine

Before the cake turns cold, i.e. while it is warmish, spread cream onto cake and roll.

Option: Chop fresh mangoes and add onto cream.

Bon Appetite!