Mango Swiss Roll

My neigbhour's has given me some mangoes from her mango tree.

I could make a mango Swiss roll so that I could share with her.
The fresh mango really enhanced the taste of the Swiss roll.

Mango Swiss Roll: ( 14 X 10 X1 ) " tray 

A.Egg yolk batter :

3 egg yolks

45 g   cake flour

30 ml corn oil 

30 ml water

B.Egg white foam ；

3 egg white

40 g sugar

1/4 tsp cream of tartar 

1 tbsp (20 g) corn flour

C. Cut mango into small cubes.


D. Prepare whipping cream :
100 ml whipping cream + 1 tsp vanilla essence ( optional )

Method:
1. Beat egg yolks with mixer for 5 mins. , speed 3.( highest)
2. Beat egg white for 1 mins + castor sugar +cream of tartar, beat 1 min  + corn flour , beat 1 min , speed 3.
3. Measure water + corn oil + mango flavour essence
4. + sieve cake flour into beaten egg yolk (1). ( in 3 times )
5. + liquid of (3) into (4) egg yolk batter.
6.  Combine ( 5) and  egg white foam ( 2) with spoon or spatula , stir evenly.
7. Pour the mixture into a greased paper baking tray.

Of Baking ( Preheat Oven ) :
Oven Temperature : 180 degree C ( lowest rack , my oven Faber brand)
Timing : 15 mins. ( lower and upper heat) , then turn to upper heat 10 mins to brown the top of the sponge.