P46 MANGO & CARDAMOM SWISS ROLL
P47: ALMOND MERINGUE GÂTEAU WITH CHOCOLATE AND & CREAM
P48: PEAR & CHOCOLATE FONDANT TART
P49: MARMALADE GINGERBREAD CHRISTMAS PUDDINGS
P50: WARM CARAMEL-APPLE HUG
P51: SPICED APPLE & GINGER PIE
P51: HONEYED PEACH & PISTACHIO
P52: SHERRY TRIFLE
P52: HONEYED PECAN PIE
P53: ELDERFLOWER PANNA COTTA
P54: BLACK FOREST ARCTIC ROLL WITH CHOCOLATE CHERRY SAUCE
Mango & cardamom Swiss roll
Recipe taken from Showstopping Cakes by Rahul Mandal, photography by Maja Smend, published by Kyle Books, £26.
SERVES 8-10
For the sponge
Butter, for greasing
3 free-range eggs
90g (3¼oz) caster sugar, plus extra for dusting
80g (2¾oz) plain flour
1½tsp ground cardamom
For the mango gelée
4 platinum-grade gelatine leaves
350g (12oz) mango purée
50g (1¾oz) water
50g (1¾oz) caster sugar
For the cardamom pastry crème
250ml (9floz) full-fat milk
1tsp vanilla bean paste
2tsp ground cardamom
3 free-range egg yolks
20g (¾oz) cornflour
40g (1½oz) caster sugar
75g (2¾oz) cold unsalted butter, cubed
For assembly and decoration
1 fresh mango, peeled and diced
1 For the pastry crème, warm the milk and vanilla in a saucepan over a medium heat until just about to boil, then remove from the heat. In a mixing bowl, whisk together the egg yolks, sugar, cornflour, cardamom and butter until pale and fluffy. Add to the milk mixture, mix well, then chill until needed.
2 For the sponge, preheat the oven to 190°C/Gas Mark 5 and grease a Swiss roll tin with butter and line with baking paper.
3 In a large mixing bowl, whisk together the eggs and sugar using an electric whisk for 5-7 minutes until it has tripled in volume and reached the ribbon stage.
4 Sift the flour and ground cardamom over the egg mix, then use a metal spoon or silicone spatula to gently but quickly fold them in without knocking too much air out of the batter.
5 Spoon the batter into the prepared tin and level the surface using a palette knife. Bake for 9-10 minutes until golden.
6 Remove from the oven and let the cake cool slightly in the tin for five minutes. Lightly dampen a clean tea towel by spraying it with water. Place the tea towel on the work surface and position a piece of baking paper slightly larger than the tin on top of the towel. Dust the baking paper with caster sugar.
7 Carefully invert the Swiss roll tin on top of the baking paper, then remove the tin and carefully peel the lining baking paper from the bottom of the sponge.
8 With the help of the dampened tea towel, slowly start to roll the sponge inside the fresh sheet of baking paper, starting at the short end. Once rolled completely, let it cool.
For the mango gelée, line two Swiss roll tins with clingfilm. Soak the gelatine leaves
