Choco-Coconut Cake Roll
Choco-Coconut Cake Roll is an moderately easy dinner. Made with 4 egg whites (at room temperature), 1/2 c. sugar, 4 egg yolks (at room temperature), 1/3 c. sugar and 1 tsp. vanilla, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Line jelly roll pan with aluminum foil; grease.
Beat egg whites in large bowl until foamy.
Gradually add 1/2 cup sugar. Beat until stiff peaks.
Set aside.
Beat egg yolks; gradually add 1/3 cup sugar and vanilla; keep beating.
Combine flour, cocoa and all remaining ingredients.
Add to liquids.
Blend well.
Spread batter into pan and bake at 350Β° for 15 minutes.
Place on a towel that's sprinkled with confectioners sugar.
Roll up and place on a towel to cool.
π· Perfect Pairings
Complete your meal with these
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