This Almond Cake Roll with Mango Cream is a delicious variation of the classic Swiss cake roll. The process of making this dessert is similar to that of a regular Swiss cake roll, but with the addition of almond flour to give it a distinct taste. Add in the homemade mango cream filling and you have a yummy combination of flavors.
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This cake is made by baking a thin sheet of almond sponge cake, which is then spread with a mango cream and rolled tightly to form a log shape.
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This cake takes a bit more time than a standard cake roll but the effort is worth it! The following is a recap of the steps (see the detailed instructions in the recipe card below):
Decorative stencil paste (optional)
- This is the decorative outer layer for the almond roll cake. This step is optional so feel free to skip it if you don't want any decoration. Pick any design you would like for the outside of your cake.
- Color the paste using powdered food colors - liquid food coloring will dilute the paste.
- Draw your design on a piece of parchment paper measuring 10" x 15" (this is the size of the jelly roll pan for baking the cake). Turn the paper over and pipe your desired design.
- Place the pan in the freezer and proceed with the next step. Freezing this stencil paste ensures your design will stay intact when adding the sponge cake.
Joconde sponge
- Follow the steps in the recipe card to make the almond cake batter.
- Remove the pan from the freezer and pour the batter over the top of the decorative design. Next, spread the batter evenly and bake as directed.
- Remove the pan from the oven. Allow to cool for 5 minutes. Run a knife or offset spatula along the rim of the pan (this will help the cake release).
- Flip the cake over onto a kitchen towel or piece of parchment dusted lightly with confectioners' sugar. Remove the parchment paper you baked the cake on and flip the cake over once more (the design side should not be visible).
- Starting at the shorter edge of the cake, roll the sponge cake tightly and allow to cool.
Mango cream cake filling
One batch of my mango curd is used to fill the almond roll cake. The curd is lightened with a bit of whipped cream.
Assemble the Almond Cake Roll
- Gently unroll the cooled cake.
- Spread the mango cream to within ½" of the top and sides of the cake. This will allow for easier rolling and the cream won't squish out.
- Beginning at the bottom edge, roll the cake back into a roll.
- Next, place in the fridge for about an hour. Slice the almond cake roll into individual servings and enjoy!
I hope you enjoy this almond cake roll with mango cream as much as my friends and family do Have a great day!
Almond Cake Roll with Mango Cream Recipe
This Almond Cake Roll with Mango Cream is a delicious variation of the classic Swiss cake roll.
Equipment
- 1 Jelly Roll Pan 10" x 15"
Ingredients
Stencil Paste (Optional)
- 100 Grams Butter, unsalted and softened (7 Tablespoons / 3.5 ounces)
- 100 Grams Confectioners' sugar (½ cup)
- 3 Large Egg Whites
- 120 Grams All-Purpose Flour (1 cup)
- Powdered food colors
Almond Joconde Sponge Cake
- 85 Grams Almond Flour (1 cup)
- 75 Grams Confectioner's Sugar (¾ cup)
- 30 Grams All-Purpose Flour (¼ cup)
- 3 Large Eggs, room temperature
- 3 Large Egg whites, room temperature
- 1 Tablespoon Granulated Sugar
- 30 Grams Unsalted Butter, melted and cooled slightly (3 tablespoons / 1.5 ounces)
Cake Filling
- 1 Batch Mango Curd
- 12 Fluid Ounces Heavy Cream 1 ½ cup
- 2 Tablespoons Confectioners' Sugar
Instructions
Stencil Paste (optional for decorating cake)
- Prepare a 15" x 10" jelly roll pan by lightly greasing.
- Place butter in mixing bowl. Using the paddle attachment, beat the butter for one minute. Add the confectioners' sugar and mix well.
- Slowly add the egg whites while the mixer is running. Mix until smooth.
- Add flour to the mixing bowl and mix until incorporated.
- Color the paste with powdered food coloring if desired.
- Using the stencil paste, pipe or stencil your design onto a 15" x 10" piece of parchment paper. Place the parchment paper into the prepared jelly roll plan and put in the freezer.
Almond Joconde Sponge Cake
- Preheat oven to 375℉
- Combine almond flour, confectioners' sugar and flour in a bowl. Add the whole eggs one at a time, mixing until smooth between each addition.
- Whip the egg whites with the sugar until firm peaks are formed.
- Gently fold the almond flour mixture into the egg whites, taking care not to deflate the whites.
- Gently fold the melted butter into the batter.
- Remove the jelly roll pan from the freezer. Pour the batter over the design on the pan. Smooth evenly with an offset spatula.
- Bake for 15 minutes, or until golden and firm to the touch.
- Remove the pan from the oven. Allow to cool for 5 minutes. Run a knife or offset spatula along the rim of the pan (this will help the cake release)
- Flip the cake over onto a kitchen towel or piece of parchment dusted lightly with confectioners' sugar. Remove the parchment paper you baked the cake on and flip the cake over once more (the design side should not be visible).
- Starting at the shorter edge of the cake, roll the sponge cake tightly and allow to cool.
Make the Mango Cake Filling
- Place the heavy cream and confectioners' sugar in a mixing bowl. Whip to medium peaks.
- Gently fold the whipped cream into the mango curd.
Assemble the Cake
- Gently unroll the cooled cake.
- Spread the mango cream to within ½" of the top and sides of the cake. This will allow for easier rolling and the cream won't squish out.
- Beginning at the bottom edge, roll the cake back into a roll. Place in refrigerator for approximately one hour to set.
Tried this recipe?Let us know how it was!
Conchetta says
This is a great twist on the Swiss roll- Bravo, 5 stars