A recent post in Lil'blues profile reminded me of a coconut roll cake recipe I used to bake a lot back home.
During college, I passed this recipe to one of my friends and she still bakes it quite often! But I have somehow misplaced it and I didn't remember the exact measurements for it.
I initially thought it was a recipe I found in the back of famous condensed milk can label and sent a message to my family chat to check if someone knew it or if it was stashed in one of my mother's recipe folders. I also shot a message to my friend but she was busy and couldn't look for the recipe. We both clearly remembered the ingredients so I had a rough idea of how to make it.
A couple of hours ago, my father sent me a picture of the recipe! It was from a small book of collected recipes from a women's magazine (my mother had a subscription a long time ago). Mom was the one who found it. Dad was surprised because he also thought it was from some random label so he had been looking in the folders all the time.
Anyway, after all that collective effort... I'm not baking it now.
Honestly, it's not because I don't want to but I know this recipe works out great with the equipment I had at home so I don't want to wreck it. If you happen to have a stand mixer, a large rectangular cake pan and a good oven, I'll leave the recipe here for you to try it out.
Coconut roll cake
Ingredients for the filling:
Ingredients for the sponge roll:
- 2 tbsps of butter
- 1 can of condensed milk (395gr)
- 1 cup of coconut flakes
- 6 eggs (separate whites and yolks)
- 1 cup of sugar
- 3 tbsps of all-purpose flour
- 3 tbsps of cornstarch
- 1 tsp of baking powder
- 2 and 1/2 tbsps of water
- Cover the bottom of a large rectangular cake pan (41 x 27.5 cm) with parchment paper.
- Pre-heat oven at 180°C.
- Mix well all ingredients for the filling and evenly spread it on top of the paper.
- Sift and mix the dry ingredients. Set it aside for later.
- In a stand mixer, beat the egg whites until fluffy and firm (stiff peak stage). Set it aside too.
- Also using the stand mixer (Yup, you must have two bowls for it or transfer the egg whites to another bowl before doing this), beat the egg yolks with the water until it forms a pale yellow foam. Add the sugar and keep beating until it's well mixed. Take the bowl out of the stand.
- Sift the dry mix into the batter slowly and mix carefully with a spatula.
- Add the beaten eggs whites delicately, you want the dough to be airy and fluffy so be patient and careful.
- Drop the batter over the filling in the cake pan. Try to go slowly from one corner to another in other to have a very uniform and even layer of dough spread around the pan.
- Bake it for approximately 20 min. Check the doneness of the sponge with a toothpick if necessary.
- You need to turn it over and roll the cake while it's still warm to avoid cracking it. Place a clean dishtowel on top of the pan and using baking gloves, quickly turn over the pan. Since we used parchment paper, it should come off easily.
- Carefully peel off the parchment paper off the bottom (now top). The baked condensed milk should be looking a bit like dulce de leche now. Scrap any leftover filling from the paper with a silicone spatula and just spread around again.
- Roll the sponge carefully like a sushi roll, pushing and pulling the dishtowel. I really don't know how to explain this... so here's a video. The main point is... this cake is already baked with the filling so you only get one shot at rolling it perfectly. Otherwise, things will get really messy.
- Now you can sprinkle with powder sugar and enjoy~
I found some old photos on my Facebook profile from when I baked this previously.
For the "yule log", I just added some cocoa powder to the filling mix and then cut the edges of the cake to arrange it that way. I made some chocolate ganache to cover it and added the texture with a fork. Fresh mint leaves, berries and sprinkles gave a festive touch for a Christmas lunch family gathering~
in the end, this turned out to be a pretty long-ass post...
I'm not sure when I'll have the opportunity to make this again but it's good thing that I found the recipe!