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Serves
8
slices
Prep
30
mins
Cooking
15
mins
Find a recipe

Coconut Roulade Cake

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Directions
Step 1

Preheat oven to 180C

Step 2

Grease a swiss roll tin (30cm x 25cm x 2cm deep) and line base with baking paper, allowing a 3cm overhang on the long sides of the tin.

Step 3

Sift the combined flours and baking powder three times and set aside.

Step 4

Using electric mixer, beat the egg whites and salt until soft peaks form, then gradually add the sugar, beating constantly until soft peaks form.

Step 5

Add the egg yolks and vanilla. Beat until combined.

Step 6

Gently fold in the flour mixture and spread evenly into the tin. Bake for 15 mins, until cake springs back to gentle touch in centre.

Step 7

Meanwhile, lay out another sheet of baking paper and sprinkle with icing sugar and coconut.

Step 8

When cooked, turn sponge out onto baking paper; spread quickly with jam and then roll up, starting at the short end.

Step 9

Leave to cool for around 15-20 mins. Slice and serve.

Ingredients
  • 2/3 cup cornflour
  • 1 tbs plain flour
  • 1 tsp McKenzie's Baking Powder
  • 3 eggs, separated
  • pinch McKenzie's Australian Natural Sea Salt
  • 1/2 cup white sugar
  • 2 tsps vanilla essence
  • 2 tbs icing sugar
  • 1/2 cup McKenzie's Moist Flakes Coconut
  • 1/3 cup strawberry jam

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Related Products


  • McKenzie's Moist Flakes Coconut 225g

  • McKenzie's Baking Powder 125g

  • McKenzie's Australian Natural Sea Salt Grinder 115g

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McKenzie’s Fine Desiccated Coconut ads texture and a nutty flavour to your baking.

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