Coconut Roll

Homemade roll is one of those desserts that everyone loves. The base is a light and fluffy sponge cake, which is spread with a rich buttercream, and finally, the dessert is generously sprinkled with coconut.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 25 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 8

Ingredients

Biscuit

  • 5 pieces Egg, fresh

  • 150 g Powdered sugar

  • 110 g Flour, Wheat, bread flour

  • pieces Lemon zest, fresh

  • pieces Juice, lemon

Cream

  • 5 dl Milk, whole milk

  • 5 spoon Flour, Wheat, bread flour

  • 200 g Powdered sugar

  • 250 g Butter, unsalted

  • pieces Coconut, flakes

Steps

  1. Preheat the oven to 180 degrees Celsius. Lightly grease a low baking tray for rolls (size 25 x 35 centimeters) with butter and line it with baking paper.

  2. Carefully separate the egg whites from the yolks into two bowls. Add sugar to the yolks and beat them with an electric mixer into a light and fluffy, pale yellow cream. Pour in the lemon juice and add the grated zest, then sift the flour into the mixture. Slowly mix to achieve a smooth mixture without lumps.

  3. Beat the egg whites into stiff peaks. Gently and slowly fold the egg whites into the yolk mixture in two or three parts using a spatula.

  4. Pour the batter into the baking tray and spread it evenly with a spatula. Bake in the preheated oven for 10-15 minutes or until it turns a light golden brown and is springy to the touch.

  5. Remove the baked sponge from the oven and roll it onto a damp cloth. Carefully remove the baking paper from the top, trim the hard edges, then roll the sponge into a roll using the cloth and let it cool completely.

  6. Pour milk into a cup. Place the flour in a bowl and pour a little cold milk over it. Mix to form a smooth mixture without lumps, then gradually stir it into the boiling milk while continuously mixing. Cook the mixture over low heat while stirring until it thickens slightly. Remove from heat and let the cream cool, stirring occasionally.

  7. Beat softened butter together with powdered sugar with an electric mixer until fluffy. Slowly add the cooled cream to the mixture spoon by spoon (the temperature of the cream and butter should be the same - ideally room temperature).

  8. Unroll the cooled sponge and spread it with half of the prepared cream. Leave about a centimeter of the edge unspread. Roll the dough into a roll, then spread the remaining cream on top and sides and sprinkle with coconut. Chill the dessert well in the refrigerator before serving.

Nutrition Information (Per 100g)

  • Calories: 380.91 kcal
  • Fat: 21.07 g
    • Saturated Fat: 12.34 g
  • Carbohydrates: 41.51 g
    • Sugars: 30.53 g
  • Protein: 5.31 g
  • Fiber: 0.27 g