Description
A light and fluffy sponge cake rolled with creamy filling, coated in coconut flakes for a snowy effect.
Ingredients
Scale
- 4 large eggs (room temperature)
- ¾ cup (150 g) granulated sugar
- 1 cup (120 g) cake flour (or all-purpose, sifted)
- ½ tsp baking powder
- ¼ tsp salt
- ¼ cup (60 ml) warm milk
- 2 tbsp vegetable oil
- 1 tsp vanilla extract
- 1 cup (240 ml) heavy whipping cream (cold)
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- 2 tbsp cream cheese or mascarpone (optional, for stability)
- 1 cup shredded coconut (unsweetened or sweetened, as preferred)
Instructions
- Line a 10×15-inch jelly roll pan with parchment paper. Lightly grease.
- Preheat oven to 350°F (175°C).
- Separate egg whites and yolks.
- Whip egg whites with a pinch of salt until foamy, then slowly add sugar, beating until stiff peaks form.
- Lightly beat egg yolks with vanilla, milk, and oil. Gently fold into egg whites.
- Sift flour and baking powder over the mixture, folding gently until combined.
- Spread batter evenly in pan.
- Bake for 12–15 minutes until lightly golden and springy to touch.
- Place a clean kitchen towel on the counter, dusted with powdered sugar.
- Invert the hot cake onto the towel, peel off parchment, and roll up gently with the towel. Let cool completely.
- Whip heavy cream, powdered sugar, and vanilla until stiff peaks form. (Add cream cheese/mascarpone if using.)
- Unroll cooled sponge. Spread filling evenly, leaving a small border.
- Roll back up tightly into a log.
- Coat the outside with whipped cream (optional) and roll in shredded coconut for a snowy effect.
- Wrap in plastic wrap and refrigerate for 1–2 hours before slicing.
Notes
- Ensure eggs are at room temperature for better volume.
- Use unsweetened coconut for a less sweet flavor.
- Chilling the cake helps it hold its shape when slicing.
- Prep Time: 25 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 80mg