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Categories:
eggs caster sugar flour cornflour baking powder coconut flakes gelatine sour cream coconut cream white rum vanilla whipping cream pineapple icing sugar
Viewed: 34 - Published at: 5 years agoIngredients
- 3 medium eggs, separated
- 200 g caster sugar
- 75 g flour
- 50 g cornflour
- 1 tsp baking powder
- 75 g coconut flakes
- 6 leaves gelatine
- 250 g sour cream
- 200 g coconut cream
- 4 tbsp white rum
- 1 tsp vanilla essence
- 200 g whipping cream
- 580 g can of pineapple chunks, drained and halved
- 1 tbsp icing sugar, for decoration
Method
- Heat oven to 400°F. Beat the egg whites and 3 tbsp cold water until stiff. While still beating, slowly add 1/2 cup sugar then stir in the egg yolks and carefully fold in the flour, cornstarch and baking powder. Transfer to a lined 12 x 15 inch baking tray, smooth to the edges, sprinkle 1/2 cup coconut flakes over and bake for about 7 minutes.
- Sprinkle a tea towel with sugar then remove the sponge from the oven and turn out onto the prepared tea towel. Remove the baking paper and immediately roll up from the long edge and allow to cool.
- Dissolve gelatin in a small bowl according to package directions. In a separate bowl, mix the sour cream, 1/2 cup sugar, coconut cream or coconut milk, rum and vanilla extract. Heat gelatin in a small saucepan then combine with the cream mixture. Place in a fridge for 10 minutes until it begins to set.
- Whip the whipping cream until stiff, place 3-4 tbsp in a piping bag and refrigerate. Fold the remaining whipped cream into the refrigerated cream mixture.
- Unroll the sponge cake and evenly spread the cream mixture all over. Evenly distribute the pineapple pieces on it then re-roll and refrigerate for about 3 hours.
- Before serving, toast 1/4 cup coconut flakes in a dry frying pan until golden brown then allow to cool. Remove the roll from the fridge, decorate with whipped cream from the piping bag, sprinkle the toasted coconut over, dust with powdered sugar and serve.
