A delicious sponge swiss roll, stuffed with a delicious coconut cream frosting and topped with strawberries.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Dessert
Servings: 10
Author: Merjana
Ingredients
For the cake
4Eggs
Pinch of Salt
60gSugar
1tspVanilla extract
50gFlourAll-Purpose
30gCornFlour
Coconut Cream for the filling/frosting
240mlWhipping cream
90gSugar
1tspVanilla extract
55gCoconutDesiccated
Garnish
StrawberriesSliced
PineappleSliced
Coconuts Flakes
Instructions
For the cake
Preheat oven to 180°C/356°F
Line a 15-in x 10-in x 1-in baking tray with baking paper, and set aside.
In a large bowl, whisk/beat the eggs with a pinch of salt and sugar really well, the mixture should be pale, mousse-like and at least tripled in volume, add in vanilla extract, flour and cornflour, fold into the egg mixture using a spatula. Spread batter evenly in prepared pan.
Bake for 10-12 minutes or until cake springs back when lightly touched, it should be lightly golden. Remove from the oven and loosen the outer edges, turn it out onto a sheet of baking parchment sprinkled with caster sugar to stop it from sticking.
For the filling/frosting
In a large bowl, add the whipping cream, sugar, vanilla extract and beat together using a hand mixer until the mixture is thick and creamy, add in desiccated coconut and slowly fold using spatula or hand mixer.
Cake roll assembly
Once the sponge cake is completely cold, spread a layer of frosting evenly over the cake leaving a gap around the edge when you spread so that it doesn’t all ooze out. Add the pineapple slices (optional). Roll it up and spread the remaining frosting on the outside of the swiss roll and sprinkle the remaining coconut on the roll. Garnish with Some strawberries. Serve with the seam side facing down to help keep it tightly rolled. Enjoy!