Recipe modified from this recipe.

Cherry/Mango Yogurt Swiss Roll

Cherry/Mango Yogurt Swiss Roll


Egg yolk mixture

5 egg yolks

10 g castor sugar

1 tsp vanilla essence

1/4 tsp salt

12 g canola oil

50 g plain/mango yogurt

80 g cake flour (sifted)


5 egg whites (cold)

3/4 tsp lemon juice

60 g castor sugar

Candied Cherry /Dried Mango: 40 g chopped Cherry/Mango (coated with flour)


  1. Line a 22cm x 31cm tray
  2. Preheat oven at 170C
  3. Mix all ingredients of yolk mixture together n set aside.
  4. Whisk egg whites until foamy, add lemon juice>continue to whisk, gradually add in sugar n whisk till soft peak.
  5. Fold meringue in 3 batches into yolk mixture.
  6. Tap the mixing bowl few times to remove big bubbles.
  7. Fold in Cherry/Mango bits.
  8. Pour batter into prepared tray.
  9. Bake at upper rack for 10 mins.
  10. Remove from tray n invert cake onto a clean parchment n leave on cooling rack to cool for 5 mins.
  11. Spread Cream Cheese on cake, roll n chill in fridge for 1 - 2 hrs before slicing.