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
(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

Method:

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.