Judul : Raspberry Coconut Jelly Roll
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Raspberry Coconut Jelly Roll
Jelly roll cakes always seem so much more complicated than they actually are. Granted they are a little trickier than a "regular" cake to make but they look so pretty and taste so amazing that the extra effort is totally worth it.
Sue and I had a little Chopped style competition going on while we were self isolating and raspberry jam and coconut chips were our Chopped ingredients we had to use. She made a raspberry mini cheesecake with a coconut shortbread crust, stuffed with a raspberry, and topped with raspberry jam (she won by the way... kicked my butt in the voting we did on Facebook). I made this raspberry coconut jelly roll which I think was totally underappreciated. I mean... it's beautiful and delicious... not that I'm bitter about losing...at all.. I mean... it's fine. I'm fine. Everything's fine.
Raspberry Coconut Jelly Roll
Ingredients
Cake
5 eggs
3/4 cup sugar
1 tsp coconut extract
3/4 cup flour
1 tsp baking powder
pinch salt
Filling
1 cup raspberry jam
Topping
2 egg whites
1/2 cup sugar
1/2 tsp coconut extract
1/2 tsp vanilla
Decorations
1/3 cup coconut chips, toasted
Directions
Preheat oven to 350. Line a 12 X 17 (or 13 X 18) jelly roll pan with parchment paper and lightly spray with cooking spray.
Beat the eggs. Beat in sugar about 1/3 add a time. Beat in the coconut extract. Continue to beat about 7 minutes, until thick and creamy. Add in the flour, baking powder, and salt. Fold in gently. Pour into prepared pan and spread evenly.
Bake at 350 for about 12 minutes, until top is light golden brown.
Run a knife around the edge of the pan to loosen the cake from the edges. Place a large piece of parchment paper on top and then another cookie tray. Invert the cake onto the other cookie tray and remove the pan from it. Gently peel off the parchment paper.
Carefully roll up the cake, from the short end, with the parchment paper in it. (See photo below for clarification)
Let cool for 15 minutes.
After 15 minutes, gently unroll the cake and spread the raspberry jam evenly over the cake.
Roll the cake back up, this time peeling off the parchment paper as you go.
Set aside to cool completely. Don't worry if there are a few little cracks or tears, you will be covering them with the meringue frosting.
Prepare meringue: in a bowl over a pot of simmering water, whisk the egg whites with the sugar and extracts until the sugar is dissolved. Make sure the bottom of the bowl is not touching the water below it.
Remove the bowl from the heat and whip with beaters for about 5 - 7 minutes, until thick and fluffy.
Spread over jelly roll. You can leave as is OR... get out your kitchen torch and add a little color to the meringue. Then sprinkle the toasted coconut chips on top.
Chill until ready to serve.
So pretty.
Slice it up!
You could also top with whipped cream if you prefer it over meringue. I really like the marshmallowyness of the meringue with the delicate crumb of the cake. Although I'm not one to pass up sweetened whipped cream either.
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