Blueberry Coconut Roll Cake
This Blueberry Coconut Cake Roll is a simple delicate dessert. Definitely a perfect sweet treat for any occasion.
Ingredients
Blueberry jam
- 450 g fresh blueberries
- 65 g caster sugar
- 1.5 tbsp lemon juice - or to taste
Sponge cake
- 50 g corn oil
- 50 g cake flour or plain flour - sifted
- 1/2 tbsp cornstarch
- 50 g fresh milk
- 5 egg yolks (used cold eggs) - 65g egg with shell
- 5 egg whites
- 1 tsp lemon juice
- 60 g caster sugar
Instructions
- Blueberry jam - Place blueberries and sugar into a small pot. Mash blueberries with a masher or spoon, no need to be fine. Add 1.5 tablespoon lemon juice or to taste and keep stirring to boil over medium low heat till the juice dries up a little, about 8-10 minutes. Leave it to cool and chill in the refrigerator to set a little. (can prepare this step one day ahead)
- Sponge cake - Separate the cold egg yolks and egg whites. Place egg whites in the mixing bowl, then in refrigerator for later use.
- In a bowl, combine corn oil and flour, cornstarch together with a hand whisk, followed by milk. Add egg yolks and mix till mixture again, set aside.
- Meringue - Whisk egg whites and lemon juice until foamy (low speed) . Add sugar in 3 separate rounds beat until egg whites with peaks form (tips flop over) at medium speed.
- Fold 1/3 of egg white to egg yolk mixture with a rubber spatula till well mixed. Then pour egg mixture to remaining egg whites and gently fold well again.
- Pour batter into prepared lined tray (11x14 inch) and spread out evenly with a rubber spatula. Gently tap the tray to release air bubbles.
- Bake in a preheated oven at 150 degrees C for 15 minutes.
- Turn cake over and remove non grease paper immediately after baked. Then place cake on a larger piece of clean parchment paper to cool down completely.
- Stir the chilled blueberry jam to lighten the set jam and spread a layer of it on cake. Gently roll up the sponge cake to make a Swiss roll and chill it for at least 30 minutes or longer. (Place a dry cloth placing beneath the parchment paper to prevent slip while rolling the cake).
- Take out the roll cake from the refrigerator, spread blueberry jam on the roll cake with a brush. Then dust with desiccated coconut on top. Cut cake and serve. Enjoy!
Notes
- Please keep in mind that all oven temperatures and baking time varies.
- For neat and nice cutting, chill the cake roll a little longer before spreading the blueberry jam on top.
- You may spread the remaining blueberry jam on bread or top it on ice cream or pancake.
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