Combine the U.S. Potato Flakes with the full cream milk and boil on low heat. Mix it all together until you have a sticky consistency. Whip up the topping cream and icing sugar until it becomes sticky. Combine the potato mixture with the topping cream mixture and whip again.
Mango Mint Salad
Dice up the mango and chop the mint leaves. Mix them all together.
Place the blueberry purée in a small pan with the sugar and heat it for a few minutes until the blueberry purée starts to boil. Slowly add the flour into it and whip it together.
Preheat the oven to 180˚C. In a medium bowl, combine the egg yolks, full cream milk, vegetable oil, sugar, and blueberry jam. Whisk them together.
Sift the flour and baking powder into a separate medium sized bowl. Add the salt and whisk to combine. Pour the wet ingredients into the dry ingredients and whisk well.
In a large bowl, beat the egg whites and cream of tartar with an electric hand mixer until it becomes foamy. Gradually add the remaining ingredients until soft peaks form and the egg whites are glossy.
Pour the egg yolk batter into the egg whites and fold with a spatula to combine them together. Pour the batter into angel baking tray which is lined with baking paper. Bake for 30 minutes.
Place the slightly warm Swiss roll onto a large piece of baking paper with the top side down. Use an offset spatula to even the potato cream over the entire cake. Starting at the short end, use the baking paper to help you gently roll up the cake. Use the baking tray to gently push the roll. Make sure the seam-side is facing down and seal the ends of the baking paper. Place the cake onto a tray and put it in the fridge for at least 6 hours for it to firm up.
Garnish with the blueberry coulis and the mango mint salad as shown in the picture.
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