Rainbow Swiss roll with mango filling

Huile d'olive de Nyons PDO
Subtle flavour
Gâteau roulé arc-en-ciel garniture mangue
A PDO
Preparation
30 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Vegetarian

Ingredients

A PDO
For 6 personnes
For the coloured biscuit:
  • 5 eggs
  • 150g caster sugar
  • 1 teaspoon of lemon juice
  • 1/2 teaspoon of finely grated lemon zest
  • 2 tablespoons of mild-flavoured olive oil
  • 65g of flour
  • 1/4 teaspoon of salt
  • 1 teaspoon of bicarbonate of soda
  • Gel food colouring (one or more colours, depending on your preference)
For the filling:
  • 125g cream cheese (such as Philadelphia or Saint-Morêt)
  • 75g icing sugar
  • 1/2 teaspoon of vanilla powder or flavouring
  • 20 cl of thick crème fraîche
  • 1 tablespoon of mild-flavoured olive oil
  • 100g of mango purée (or peach, for example)

Tip

This Swiss roll is ideal for festive, colourful meals, such as a children’s birthday party or a 100 per cent plant-based meal, for example. It’s up to you to choose the colour of your batter! For fans of colourful cakes, why not give our olive oil rainbow cake recipe a go? The Neapolitan olive oil cake is also a brilliant idea for birthday parties!

Instructions

  • Separate the egg yolks from the whites, and set the whites aside. Beat the egg yolks until thickened, then gradually add 65g of caster sugar, the lemon juice, the lemon zest and the olive oil, whilst continuing to beat. Add the flour, mixed with the bicarbonate of soda and salt, and mix well.
  • Whisk the egg whites until stiff peaks form. Add the remaining sugar whilst whisking until stiff peaks form. Gradually and gently fold the sugared egg whites into the other mixture.
  • Preheat the oven to 190°C.
  • Divide the dough into 6 portions. Colour each portion using different food colourings or by varying the intensity of the colour in each portion (to create a gradient).
  • Divide the 6 portions of dough between piping bags. On a baking tray lined with baking paper, pipe 6 even strips from the 6 coloured portions of dough (the strips should touch each other) to form a large rectangle of dough.
  • Bake for about 10 minutes, then check whether it is cooked by inserting a toothpick into the cake; it should come out clean. As soon as you take it out of the oven, turn the cake out onto a clean, damp tea towel and carefully remove the baking paper.
  • Roll the sponge cake up in the tea towel (placing the nicest side of the sponge against the damp cloth – this will then be the outside when served). Set aside whilst you prepare the filling.
Editing:
  • Prepare the filling by whisking the crème fraîche with the icing sugar, cream cheese, vanilla, a tablespoon of olive oil and the fruit purée.
  • To assemble, gently unroll the cooled sponge, fill the inside generously with cream, then roll the sponge back up again. Chill for a few hours before serving.

Tip

This Swiss roll is ideal for festive, colourful meals, such as a children’s birthday party or a 100 per cent plant-based meal, for example. It’s up to you to choose the colour of your batter! For fans of colourful cakes, why not give our olive oil rainbow cake recipe a go? The Neapolitan olive oil cake is also a brilliant idea for birthday parties!
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

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