Vanilla Swiss roll with mango filling

Image 3

Image 6

Melt butter until slightly bubbly..

Image 7

Add half portion of flour and cook till smooth..

Image 8

Once out of the oven, immediately peel off the sides and allow to cool until just warm before putting into a large plastic bag to keep it moist.

Image 12

Evenly baked 🙂

Image 11

You have to chill the swiss roll before slicing to avoid this messy cuts 😛


Leftovers baked in cupcakes…ignore the color ok:P


Recipe source: Okashi sweet treats made with love

You need a 28cm x 28cm flat square cake pan, lined with parchment paper.
1 egg
3 egg yolks
1 tsp vanilla extract
35g unsalted butter (I used salted)
60g pastry flour (I used superfine flour), sifted twice
50g fresh milk
3 egg whites
85g fine castor sugar

1. Preheat oven to 160C.
2. Combine egg, egg yolks, vanilla extract and beat lightly. Set aside.
3. Melt butter in a saucepan, then add half the sifted flour and cook through.  Transfer to a bowl and slowly add the egg mixture bit by bit, stirring with a spatula or whisk until a smooth batter is achieved. Add the balance of the flour and whisk briefly to combine. Add milk and mix again. Strain batter at this stage if you still see lumps. Set aside, cover if you must.
4. To make meringue, place the egg whites in a clean dry bowl of the mixer and beat until foamy. Add half the sugar and continue beating for a few minutes before adding the remaining sugar. Beat until the egg whites are glossy and stiff peaks form.
5. Add 1/3 of the meringue to the batter and fold lightly. Pour the batter into the remaining meringue and lightly fold in until just incorporated. Gently pour into prepared pan, scrap the top as level as possible and bake for 20 minutes or until golden brown.
6. Remove baked cake from pan and place in a big plastic bag to cool before filling with your favorite filling.
Refrigerate a few hours before slicing and serve.

Pastry cream for the filling:-


125g Full cream milk
2 egg yolks
1/2 tsp vanilla extract
25g sugar (divided use)
10g custard powder


1. Lightly beat the egg yolks and add half of the sugar and custard powder to mix.
2. Bring milk to a boil with half of the sugar and vanilla extract.
3. Pour some of the hot milk SLOWLY over the egg mixture, keep stirring. Once you’ve got about 1/3 of the milk into the mixture, you can add more. Pour back into a sauce pan and cook on very low fire whisking ALL the time. Once you see the mixture starting to thicken, remove from fire and keep whisking until smooth. Put back a few seconds if it’s beginning to harden. Keep whisking until you get the right consistency.
4. Pour onto a cling film and wrap it up. Keep in fridge to chill before mixing with a table spoon of your favourite jam or leave it plain.
5. Whisk with a mixer to soften abit before folding in about 37g of whipped cream.
6. Use it to fill your swiss roll. Add some fresh fruits like mango cubes or strawberries if you like.

Image 16

Messy cutting, didn’t chill it lol!



  1. The Editor said

    Would have never thought to use mango filling…great idea…


  2. aalee said

    Hi Jean,
    Yesterday, I baked the vanilla swiss roll, the texture is very moist and soft.
    But I am facing a problem when roll the cake some area of the crust is stick to the patchment paper…
    Your advice please, where I done wrong….


    • jeannietay said

      Hi! perhaps you might have used the wrong type of paper, you should use the baking paper not parchment? Baking paper is non stick. Or you can roll your cake the top facing in!


  3. aalee said

    Hi Jean, thanks for your correction.
    You are right, I am using a wrong type of paper. Will try again.


  4. […] Vanilla swissroll with kaya filling, so yummy and simple to make! […]


  5. Annie said

    Hi thank you this looks superdelicious and I like that your recipe contains some butter. Most recipes don’t. Question do you think that the batter will fit in a larger pan (16×11). I don’t have any smaller…and your batter looks quite thick or will it be too thin if I use a larger pan?



    • jeannietay said

      I think that’s too big, if it’s slightly bigger it will work. your pan works out to be 28 x 40cm which is pretty out of the dimensions given.


RSS feed for comments on this post · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: