Coconut Sponge Roll
Coconut Sponge Roll is an moderately easy dinner. Made with 4 eggs, 1/4 tsp. salt, 3/4 tsp. baking powder, 3/4 c. sugar and 1 tsp. vanilla, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
In a bowl, combine eggs, salt and baking powder.
Beat gradually, adding sugar and vanilla.
When mixture is thick and lemon colored, fold in sifted cake flour and coconut.
Bake in a jellyroll pan, 10 x 15 x 1-inch, which has been greased and the bottom lined with waxed paper and greased.
Bake in a hot oven (400Β°) for 12 to 13 minutes.
Turn out onto a towel that has been sprinkled with confectioners sugar.
Quickly remove the waxed paper and trim off the crisp edges.
Roll the cake, rolling the towel in the cake.
Let stand for 20 minutes; unroll.
Frost with a chocolate frosting or Coconut Whipped Cream.
π· Perfect Pairings
Complete your meal with these
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