Mango Gulkand Swiss Roll: A Delicate Fusion of Flavors
50 minutes
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About Mango Gulkand Swiss Roll: A Delicate Fusion of Flavors
Imagine sinking your teeth into a cloud-like Swiss roll bursting with the tropical sweetness of mango and the fragrant whisper of rose. This Mango Gulkand Swiss Roll is more than just a dessert; it's an experience.Fresh mango puree infuses the melt-in-your-mouth cake, which is then lovingly rolled around a delicate gulkand filling. The combination of textures and flavors is simply divine.Whether you're celebrating a special occasion or simply craving a moment of pure indulgence, this unique Swiss roll is sure to tantalize your taste buds and leave you wanting more.
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See the 30-Day PlanRecipe Time & More
Prep5 minutes
Cook45 minutes
Total50 minutes
Ingredients
Cake Ingredients
- 1 cup All-Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/3 cup Sugar powdered
- 1/2 cup Mango Puree
- 1/3 cup Milk
- 1/3 cup Yogurt
- 2 drops Rose Essence
Filling Ingredients
- 1/2 cup Gulkand rose petal preserve
- 1/3 cup Mango Puree
- 2 tsp Sugar granulated
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This will prevent the cake from sticking.
- In a large bowl, whisk together the all-purpose flour, baking powder, and baking soda. This ensures the dry ingredients are evenly distributed for a consistent cake texture.
- In a separate bowl, combine the mango puree, milk, plain yogurt, powdered sugar, and rose essence. Mix until well combined.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix, as this can result in a tough cake.
- Pour the batter into the prepared pan and spread evenly. Bake for 15-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- While the cake is still warm, gently invert it onto a clean kitchen towel lightly dusted with powdered sugar. Carefully peel off the parchment paper.
- Starting from a short end, tightly roll the cake along with the towel. This helps the cake retain its shape. Let it cool completely.
- In a bowl, combine the gulkand and granulated sugar. Mix well.
- Unroll the cooled cake and spread the gulkand filling evenly over the surface.
- Reroll the cake tightly. Wrap it in plastic wrap and chill in the refrigerator for at least 30 minutes before slicing and serving.
Recipe Notes
Good To Know
- For a vibrant swirl effect, gently fold a bit of extra mango puree into the whipped cream or filling before spreading it over the cake, then lightly swirl with a skewer for a marbled look.
- To prevent the cake from cracking while rolling, roll it up in parchment paper while still warm, let it cool completely in this shape, then carefully unroll, fill, and re-roll for a smooth, seamless finish.
- If you prefer a less-sweet dessert, choose an unsweetened or lightly sweetened gulkand, or balance the filling with a touch of fresh lime zest for a bright, aromatic contrast.
- For a vegan version, substitute dairy milk and yogurt with coconut or almond milk and a plant-based yogurt, and use a vegan baking powder to ensure the cake remains soft and airy.
Expert Tips
- For a richer mango flavor, use fresh, ripe mangoes instead of canned puree. Make sure to blend the mango until completely smooth to avoid any stringy textures in the final product.
- Don't overbake the cake. Overbaking will make it dry and difficult to roll. Start checking for doneness a few minutes before the recipe's recommended baking time.
- If you're short on time, you can use store-bought whipped cream or a pre-made mango curd for the filling. Just be sure to adjust sweetness levels accordingly.
Storage Instructions
- Store leftover mango cake in an airtight container in the refrigerator for up to 3 days. For optimal freshness, consume within 2 days.
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Recipe Nutrition
Calories: 404kcalCarbohydrates: 87gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 2mgFiber: 2gSugar: 42g
Pradhika prat Panchal
Articles: 10
5 Comments
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Absolutely mouthwatering! Thanks for sharing.
This is awesome! Can’t wait to cook it.
I’m thrilled to try this recipe!
This looks incredible! Thank you.
Looks so wonderful! Thanks for posting.