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Coconut Sponge Roll Recipe
|Calumet baking powder||3⁄4 Teaspoon|
|Eggs||4 (At Room Temperature)|
|Sugar||3⁄4 Cup (12 tbs)|
|Cake flour||3⁄4 Cup (12 tbs), sifted|
|Coconut whipped cream||1⁄2 Cup (8 tbs)|
|Coconut||1⁄2 Cup (8 tbs) (Baker's)|
Serving size: Complete recipe
Calories 1878 Calories from Fat 474
% Daily Value*
Total Fat 55 g84.3%
Saturated Fat 36.6 g183.2%
Trans Fat 0 g
Cholesterol 845.9 mg
Sodium 1596.6 mg66.5%
Total Carbohydrates 312 g104%
Dietary Fiber 15.5 g61.8%
Sugars 216.3 g
Protein 43 g86.8%
Vitamin A 19.5% Vitamin C 2.2%
Calcium 47.3% Iron 29.1%
*Based on a 2000 Calorie diet
Beat, gradually adding sugar, until mixture becomes thick and light colored.
Gradually fold in sifted flour; add vanilla.
Line a 15 x 10 x 1-inch jelly roll pan on bottom with paper; then grease sides and paper.
Pour batter into pan.
Bake in a hot oven (400°F.) for 13 minutes.
Turn cake out onto cloth, which has been sprinkled with confectioners' sugar.
Quickly remove paper and cut off crisp edges of cake.
Then roll cake, rolling cloth up in cake.
Let stand on cake rack about 30 minutes.
Unroll cake, spread about 2 cups of Coconut Whipped Cream on roll and roll again.
Spread with remaining filling and sprinkle with coconut.