Thursday, September 11, 2008

Coconut Swiss Roll

Was in an experimenting mood this morning & I picked this recipe to try.
The main reason is my love for anything made with coconut.

This is a relatively straight forward recipe similar to all other swiss rolls with only one exception, that’s the use of egg whites instead of whole eggs.

I did have a little difficulty when spreading the mixture on to the baking tin.
Well, if U know egg whites, U’ll know that after beating them to a stiff peak, they are not easily tamed.
It was quite hard smoothing them nice & flat on the tin.
Resulting uneven surface upon baking.
Nevertheless, the cake is soft & airy, just a little lacking in the looks department.

Coconut Swiss Roll

Coconut Swiss Roll
(Adapted from Elegant Swiss Roll by Kevin Chai)

What U need:

  • 8 Egg whites
  • ½ tsp Cream of tartar
  • 100g Sugar
  • 50g Flour
  • 30g SR-flour
  • 10g Coconut powder
  • 150g Butter cream
  • 50g Sweetened shredded coconut


  1. Preheat oven to 200°C, grease a 10x14 inch baking tin & line with baking paper.
  2. Beat egg whites on high together with cream of tartar till soft peaks form.
  3. Add sugar gradually & beat till all sugar are dissolved & mixture form stiff peaks.
  4. Fold in flours & coconut powder.
  5. Spread mixture onto tin & bake for 8 mins. Leave to cool.
  6. Turn cake onto a paper & spread butter cream evenly.
  7. Roll the cake into a log.
  8. Spread some butter cream on the top portion of the roll & scatter shredded coconut for decoration.
  9. Slice & serve.

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