Roll up...roll up: Mango and Passion Fruit Swiss Roll

There's something so tempting about a swiss roll. What you see is not what you get until you are ready to break them and uncase all their hidden treasures within. That's what I like. 

Yet I couldn't quite resist to pipe decadent swirls of light and fluffy buttercream on top adorned with a sprinkling of fresh mango cubes and a drizzle of curd. I know I know, it's the art student within me which tries to make it look as show-stopping as possible, but I have a particularly sweet tooth so I was desperate for something sweeter to curb the sharpness of the curd. Then there's fresh mango, being a rather oozy culprit with all it's tropical juices, I felt it was best to keep this as far away as possible from the sponge itself to prevent it from becoming a haphazardly soggy heap!

This one is a variant on the genoise sponge which is rolled around a sweet but sharp mango and passion fruit curd, not homemade - I admit, but yummy nonetheless. If your eagerness surpasses me then go ahead and make your own but I'm sorry that I couldn't meet your great expectations and provide you with a recipe for it. That you will have to do yourself. Just remember to allow ample time for it to thicken in the fridge before using so it won't pour out the sides. 

Mango  and  Passion  Fruit  Swiss  Roll

Recipe adapted from Ruby Tandoh's 'Crumb. The Baking Book.'

Ingredients

For the sponge:
3 large eggs 85g caster sugar + extra to dust 80g plain flour
For the buttercream:

75g softened butter 150g icing sugar + more to dust ½ tsp milk
4-5 tbsp of mango and passion fruit curd + a little more to drizzle  Fresh mango pieces to decorate

Method

Preheat the oven to 180°C/ 350°F/ gas 6. Use baking parchment to line and grease a swiss roll tin or rimmed baking tray, approximately 22 x 33 cm. 
Whisk the eggs and sugar with an electric hand whisk or free-standing mixer until they become thick, lighter in colour and when the whisk is lifted out it leaves a ribbon-like trail that stays on the surface before sinking back into the batter seconds later. Sift half of the flour over the whisked eggs and very gently fold into the batter, being sure to incorporate all pockets of flour hidden underneath which can tend to clump together and sink. Then repeat with the rest of the flour. 
Spoon the batter into the prepared swiss roll tin and bake for 9-11 minutes or until lightly golden, well risen and when a skewer is inserted comes out clean. 
Let the sponge cool for a minute or so and then turn out onto a piece of baking parchment (approximately the same size as the sponge) which has been scattered all over with caster sugar. Peel the original paper off the sponge which should now be on top. Roll from short end to short end, creating a log around 22 cm long with the paper in between which stops the sponge from sticking together. Sit with the join underneath to prevent it from unfurling whilst cooling. This helps to later roll the sponge up once filled as it can 'remember' its shape. 
To make the buttercream, cream the butter with the icing sugar and then add the milk and beat again until light and fluffy. Fill into a piping bag fitted with a large plain nozzle. 
After about 30 minutes the sponge should be cool enough to fill. Unroll it and spread generously with the mango and passion fruit curd and then carefully roll up again, this time without the paper. Sieve a little icing sugar over the swiss roll. Pipe buttercream into an 's' like squiggle all the way down the centre of the sponge. Equally distribute the mango cubes on top of the buttercream. You may want to fill a smaller piping bag with a tbsp more of the curd and drizzle all over.