Raspberry Coconut Delight Roll
Indulge in the nostalgic charm of this Raspberry Coconut Delight Roll, where moist sponge cake meets a luscious raspberry preserves filling. This dessert features a light and airy vanilla cream that perfectly complements the tartness of the raspberries, all wrapped in a soft, rolled sponge cake. Topped with golden, toasted coconut flakes for an irresistible crunch, this delightful roll is a feast for both the eyes and the palate. Perfect for family gatherings, picnics, or any occasion that calls for something special, it balances sweetness with a hint of tropical flair, making it a versatile treat that satisfies dessert lovers of all ages.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
Vegetable oil cooking spray
As needed (For coating parchment paper)
Cake flour
1/2 cup (Sifted)
Baking powder
1/8 teaspoon (Sifted with flour)
Large eggs
4 (Separated into yolks and whites)
Vanilla extract
1 teaspoon (For egg yolks and filling)
Sugar
1/2 cup (Divided into 1/4 cup for yolks and 1/4 cup for whites)
Salt
1 pinch (For egg whites)
Cream of tartar
1 pinch (For egg whites)
Confectioners' sugar
1/2 teaspoon (For dusting and 1 cup for filling)
Vegetable shortening
3 tablespoons (For filling)
Unsalted butter
3 tablespoons (For filling)
Light corn syrup
1 cup (For filling)
Raspberry jam
1/2 cup (For filling, mixed with water)
Water
2 tablespoons (To thin raspberry jam)
Toasted unsweetened flaked coconut
1 1/4 cups (For coating)
Instructions
1
Preheat your oven to 350°F (175°C). Line a 10 1/2" by 15 1/2" jelly roll pan with parchment paper and lightly coat it with vegetable oil cooking spray to ensure easy release.
2
In a large mixing bowl, sift together the cake flour and baking powder three times to aerate the mixture and ensure even distribution of the ingredients.
3
In a separate mixing bowl, whisk the egg yolks, 1 teaspoon of vanilla extract, and 1/4 cup of sugar until the mixture turns thick and pale yellow, forming a ribbon when drizzled (about 5 minutes).
4
Gently fold the flour mixture into the egg yolk mixture until just combined, being careful not to deflate the batter.
5
In another clean mixing bowl, whisk the egg whites with a pinch of salt and cream of tartar until foamy. Gradually sprinkle in the remaining 1/4 cup of sugar and continue to whisk until the egg whites hold soft peaks (resembling shaving cream).
6
Carefully fold the whipped egg whites into the yolk mixture in thirds, maintaining as much air as possible. Spread the batter evenly in the prepared jelly roll pan and bake for approximately 8 minutes, or until the surface is barely golden.
7
Once baked, transfer the pan to a cooling rack. Run a knife around the edge to loosen the cake and dust confectioners' sugar on the surface before flipping it over onto a dry work surface.
8
Prepare the vanilla cream filling by creaming together vegetable shortening and unsalted butter with an electric mixer until blended. Gradually incorporate 1 cup of confectioners' sugar on low speed, then mix on high speed until light and fluffy (around 5 minutes). Slowly add the remaining tablespoon of vanilla extract and corn syrup until the mixture reaches the consistency of mayonnaise, stirring for an additional 2 minutes.
9
Spread a thin layer (1/8" thick) of the vanilla cream filling over the cooled sponge cake. Mix the raspberry jam with 2 tablespoons of water until smooth, then carefully spread 1/3 of this mixture over the vanilla cream layer.
10
Starting from one edge, roll the cake tightly into a log. Spread the remaining raspberry mixture around the outer surface of the roll. On a cookie sheet, spread out the toasted coconut and roll the cake through it, ensuring even coverage.
11
Refrigerate the completed roll for at least 1 hour to set. Once set, trim the ends to create a neat finish, then slice and serve chilled.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Raspberry Coconut Delight Roll?
A Raspberry Coconut Delight Roll is a nostalgic dessert featuring a moist sponge cake filled with luscious raspberry preserves and light vanilla cream, finished with a coating of toasted coconut flakes.
What type of cake is used for this recipe?
This recipe uses a light and airy sponge cake base, specifically designed to be flexible enough for rolling into a jelly roll shape.
How should I prepare the baking pan?
Line a 10 1/2-inch by 15 1/2-inch jelly roll pan with parchment paper and lightly coat it with vegetable oil cooking spray to ensure easy release of the cake.
Why do I need to sift the cake flour and baking powder three times?
Sifting the flour and baking powder three times aerates the mixture and ensures the ingredients are evenly distributed, which contributes to a lighter cake texture.
How long should I whisk the egg yolks and sugar?
Whisk the egg yolks, vanilla, and 1/4 cup of sugar for about 5 minutes until the mixture becomes thick and pale yellow.
What does it mean for egg yolks to form a ribbon?
When the mixture is thick enough that it leaves a visible trail or 'ribbon' on the surface when drizzled from the whisk, it is ready.
How do I incorporate the flour into the yolk mixture?
Gently fold the flour mixture into the yolk mixture until just combined, taking care not to deflate the air bubbles in the batter.
How do I whisk the egg whites for the sponge cake?
Whisk the egg whites with salt and cream of tartar until foamy, then gradually add the remaining sugar until soft peaks form.
What should the egg white peaks look like?
The egg whites should hold soft peaks that resemble the consistency of shaving cream.
How should the egg whites be added to the batter?
Carefully fold the whipped egg whites into the yolk and flour mixture in thirds to maintain as much air as possible for a light sponge.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How long does the jelly roll cake bake?
The cake bakes for approximately 8 minutes, or until the surface is barely golden.
What is the first step after taking the cake out of the oven?
Transfer the pan to a cooling rack, run a knife around the edges to loosen the cake, and dust the surface with confectioners' sugar.
Why is confectioners' sugar used on the cake surface after baking?
Dusting the cake with confectioners' sugar before flipping it over prevents it from sticking to your work surface.
What ingredients are in the vanilla cream filling?
The filling consists of vegetable shortening, unsalted butter, confectioners' sugar, vanilla extract, and light corn syrup.
How long do I beat the cream filling mixture?
Mix the shortening, butter, and sugar on high speed for about 5 minutes until light and fluffy, then stir for another 2 minutes after adding vanilla and syrup.
What is the desired consistency for the vanilla cream?
The vanilla cream should reach a consistency similar to mayonnaise.
How thick should the vanilla cream layer be?
Spread the vanilla cream filling in a thin layer approximately 1/8 inch thick over the cooled cake.
How do I prepare the raspberry jam for the filling?
Mix 1/2 cup of raspberry jam with 2 tablespoons of water until it is smooth and easy to spread.
How is the cake rolled?
After spreading the cream and a portion of the jam, roll the cake tightly into a log starting from one of the edges.
How do I apply the coconut coating?
Spread the remaining raspberry jam mixture over the outside of the rolled cake, then roll the log through toasted coconut flakes on a cookie sheet.
What kind of coconut is used for the topping?
The recipe calls for 1 1/4 cups of toasted unsweetened flaked coconut.
Does the roll need to be refrigerated?
Yes, the completed roll should be refrigerated for at least 1 hour to allow it to set properly.
How do I finish the roll for presentation?
Once the roll is set, trim the ends to create a neat, clean finish before slicing.
What is the best way to serve the Raspberry Coconut Delight Roll?
It is best served chilled, cut into slices.
Can I use different types of jam?
While raspberry is traditional for this specific roll, you can experiment with other fruit preserves like strawberry or apricot.
Is this dessert suitable for large gatherings?
Yes, it is described as perfect for family gatherings, picnics, or any special occasion.
What makes this a 'retro' dessert?
Its nostalgic charm, use of classic techniques like sifting and folding, and the jelly roll structure make it a staple of retro-style baking.
How many ingredients are needed for this recipe?
There are 15 ingredients total, including the cake components and the filling.
Should I use salted or unsalted butter for the filling?
The recipe specifies unsalted butter to better control the sweetness and flavor of the vanilla cream.