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Recipe from: dailydelicious Image credit: Jiraporn |
Young
Coconut Roll Cake
” I know that
it's not easy for some people to find young coconut ^^, but if you can get it
this cake is one of the best way that you can use it.” Jiraporn
Cake:
90 g
.............................. Cake flour
1/2 tsp
.......................... Baking powder
50 g
.............................. Granulated sugar
1/8 tsp
.......................... Salt
3
................................... Egg yolks
50 g
.............................. Rice bran oil
75 g
.............................. Milk
1 tsp
............................. Coconut liquor (or 1/2 tsp vanilla extract)
4
................................... Egg whites
1/8 tsp
.......................... Cream of tartar
60 g
.............................. Granulated sugar (B)
Seven
minutes frosting:
210 g
............................. Granulated sugar
75 g
............................... Egg whites (about 2.5 egg whites)
1/8 tsp
............................ Salt
1/8 tsp
........................... Cream of tartar
1 1/2 tsp
......................... Corn syrup (or light honey)
2 tsp
............................... Water
1 tsp
............................. Coconut liquor (or 1/2 tsp vanilla extract)
Filling:
220 g
............................. Fresh young coconut meat (from 3 coconuts)
Instructions:
Preheat an
oven to 180C.
Line 30x30 cm
pan with baking paper.
Beat egg
yolks and sugar (A) together.
Add rice bran
oil and milk into the bowl, beat to combine.
Add Coconut
liquor (or 1/2 tsp vanilla extract) into the bowl and beat to combine.
Sift flour,
baking powder and salt into the bowl.
Beat to
combine.
Beat egg
whites until foamy, add the sugar (B) gradually and beat until firm peaks
formed.
Mix 1/4 of
the meringue into egg yolk bowl.
And fold the
rest of the meringue into the bowl in 2-3 additions.
Fold until
fully combine.
Pour into the
prepared pan.
Tap lightly
to remove large air bubble.
Bake for
14-15 minutes or until the top spring back when touch lightly.
Place another
sheet of baking paper on top, and reverse the cake and remove the old
baking
paper.
Place another
sheet of baking paper and reverse the cake again.
Roll the cake
into cylinder and let it cool completely on a wire rack.
Scoop out the
meat from the coconuts.
Place the
meat over paper towel to remove excess water.
Put all the
ingredients for seven minutes frosting in a bowl.
Beat to
combine.
Place over a
pan of boiling water, and beat with hand mixer for 7 minutes.
Remove from
the heat and beat until cool slightly.
Spread the
frosting over the cake.
Place coconut meat over the frosting.
Roll the cake
and tighten it with ruler.
Spread the
frosting over the top and side of the cake, and sprinkle the coconut meat over
the cake.
Refrigerate
until set before serving.
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Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.
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