Mango and Raspberry Roulade

Kate Buchan, Sous Chef at Kimbridge Restaurant, near Romsey with your Seasonal Produce Recipe

Serves 10

Ingredients

3 large eggs
85g caster sugar
85g self-raising flour

FILLING

1 teaspoon vanilla extract
420g mango roughly chopped
75g raspberry puree
150g raspberries 200ml double cream

Heat the oven to 200c / gas 6 / fan 180c. Butter and line a 25 x 35cm swiss roll tin with baking parchment. In a large bowl whisk together the eggs and the sugar using an electric mixer until light and fluffy, about 5 minutes. Sieve the flour into a clean bowl and gently fold the flour into the egg, mix/old in until all combined, but being careful not to over mix as you will knock the air out of the eggs. Pour the mix into the lined tin and smooth out to the edges and bake for 12-15 minutes until thoroughly cooked. Lay a sheet of baking paper slightly larger than the sponge on a surface and dust with sieved icing sugar.  Flip the sponge out onto the paper and carefully peel off the parchment lining on the sponge. Cut a line into the sponge one end about 2cm from the edge of the sponge being careful not to cut all the way through (this will help when filling the sponge) using the sheet underneath the sponge tightly roll the sponge up starting with the cut edge rolling the paper in the sponge once rolled leave to cool completely. For the filling whisk the cream and vanilla until it forms soft peaks, fold in half of the chopped mango and dribble in half of the raspberry puree. Unroll the sponge and spread over the cream, scatter the cream with the raspberries and remaining mango pieces, drizzle the remaining puree over the cream and starting with the edge you cut earlier fold that over into the cream then tightly re-roll the roulade and transfer to a serving plate dust with sugar if needed and serve

Photo: Kimbridge Restuarant/ Annie’s Tearooms Mango and Raspberry Roulade


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