Time: 1 hour 25 minutes
Complexity: average
Servings: 10

Coconut roll with butter-rum cream - a detailed recipe.

Ingredients:

For the biscuit:

• Butter, for greasing
• 1 cup of premium wheat flour, plus more for dusting
• 1.5 cups granulated sugar
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 large eggs, whites separated from yolks, and 2 egg whites, room temperature
• 1/2 cup vegetable oil
• 1/2 cup coconut milk, room temperature
• 1.5 tsp coconut extract
• A pinch of cream of tartar
• Powdered sugar, for dusting
• 1 tbsp. light rum

For the cream:

• 6 large egg whites, room temperature
• 1 tbsp and 2 tbsp granulated sugar
• 350 g unsalted butter, room temperature, cut into pieces
• 3 tablespoons light rum
• 4 cups coconut flakes

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

premium flour, powdered sugar, eggs, coconut milk, coconut flakes, coconut extract, cream of tartar, rum

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Preparation:

Step 1
• Prepare the sponge cake: Preheat oven to 180°C. Grease a 28 x 43 cm baking sheet with butter and line the bottom with parchment paper. Lightly butter the parchment and sprinkle with flour, shaking off any excess.
Step 2
• In a medium bowl, combine flour, 1 cup granulated sugar, baking powder, baking soda, and salt. In a large bowl, whisk together 4 egg yolks, vegetable oil, coconut milk, and coconut extract. Fold the egg mixture into the flour mixture in two additions.
Step 3
• Using a mixer on medium speed, beat 6 egg whites and cream of tartar until foamy. Increase the speed to medium-high and gradually add the remaining sugar; continue beating until stiff peaks form. Add one-third of the beaten egg white mixture to the flour mixture, fold with a rubber spatula, then gently fold in the remaining mixture.
Step 4
• Spread the batter on the prepared baking sheet and bake in the oven until golden brown, 15-20 minutes. Check for doneness by pressing a spatula into the surface; an indentation will form on the surface, which will return when the pressure is released. Use a knife to loosen the edges of the cake; cool slightly. Dust a large sheet of parchment paper with powdered sugar. Invert the cake onto the parchment and place another sheet of parchment on top. Brush the cake with rum.
Step 5
• Prepare the cream: In a heatproof bowl, combine the egg whites and granulated sugar. Place the bowl over a pan of simmering water (do not let the water touch the bottom of the bowl) and whisk until the sugar is completely dissolved. Remove the bowl from the pan and let it cool slightly.
Step 6
• Using a mixer, beat the egg white mixture at medium-high speed until thick foam forms, 12 to 15 minutes. Gradually add the butter and continue beating until smooth, another 5 to 7 minutes. (The mixture will be grainy at first.) Add the rum and beat again.
Step 7
• Spread 2 cups of cream over the sponge cake, then sprinkle with 2 cups of coconut. Starting at the short end, using a sheet of parchment paper to help roll the sponge cake into a log. Place the log on a serving plate, seam side down. Cover the log with the remaining cream and sprinkle with the remaining coconut.

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