Chocolate Coconut Cake Roll

Recipe Ingredients

1		Egg
1/4 cup	59ml	Hot water - plus
2 tablespoons	30ml	Hot water - divided
1 cup	198g / 7oz	Sugar
1 teaspoon	5ml	Vanilla extract
3/4 cup	46g / 1.6oz	All-purpose flour
1/4 cup	27g / 1oz	Dutch process cocoa
1 tablespoon	15ml	Instant coffee granules
1 teaspoon	5ml	Baking powder
1/4 teaspoon	1.3ml	Salt
3		Egg whites - room
		Temperature
3 tablespoons	45ml	Powdered sugar - sifted
		Coconut cream filling

Recipe Instructions

Preheat oven to 375F. Coat a 15 x 10-inch jelly roll pan with nonstick cooking spray, line with waxed paper and coat paper with cooking spray.

Beat egg and 2 tablespoons water in a large mixing bowl at high speed for about 2 minutes, or until thick and pale. Gradually add sugar, vanilla and remaining 1/4 cup water; beat well.

Combine flour, cocoa, coffee granules, baking powder and salt.

Add flour mixture to egg mixture; stir until blended. Beat egg whites until stiff peaks form. Stir 1/4 of egg whites into chocolate mixture; fold in remaining egg whites. Spread batter evenly into prepared pan.

Bake for 15 minutes, or until cake springs back when touched lightly in the center. Immediately loosen cake from sides of pan, and invert onto a towel dusted with 2 tablespoons powdered sugar. Peel off waxed paper.

Starting at a short end, roll up towel and cake together.

Cool completely on a wire rack, seam side down. Unroll cake carefully, and remove towel. Spread Coconut Cream Filling over cake.

Roll up jelly roll fashion. Place cake on a serving platter, seam side down; cover with plastic wrap and chill for 1 hour. Sprinkle cake with remaining tablespoon of sifted powdered sugar.

Source:
Cooking Light, Guilt-Free Desserts

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.