Pina colada cake roll
Pina colada cake roll recipe in the cake category
Recipe ingredients:
- 1, 20 ounces, can crushed pineapple in juice
- 1/2 cup canned cream of coconut
- 3 tablespoons cornstarch
- 2 tablespoons granulated sugar
- 1/8 teaspoon salt
- Cake:
- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs, separated
- 3/4 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 1/4 cup confectioners sugar
- 2 tablespoons rum, optional
- 1/2 cup shredded coconut
- Topping:
- 1/2 cup heavy cream
- 2 tablespoons canned cream of coconut
- 2 teaspoons rum, optional
- 2 tablespoons shredded coconut, toasted
Recipe method:
- In medium saucepan, stir together pineapple with juice, cream of coconut, cornstarch, sugar and salt.
- Cook over medium heat, stirring constantly, until thickened.
- Remove from heat. Cover and cool to room temperature.
- Meanwhile, preheat oven to 375 degrees F.
- Grease a 15 x 10 x 1 inch jellyroll pan.
- Line with wax paper. Grease again, then lightly flour. Set aside.
- In small bowl, combine flour, baking powder and salt.
- In large bowl, beat egg yolks, 1/2 cup of the sugar and the vanilla extract until creamy and light colored.
- Sift flour mixture over egg mixture. Gently fold in with spatula.
- In clean bowl with clean beaters, beat egg whites until foamy.
- Gradually beat in remaining 1/4 cup sugar until stiff.
- Fold into batter. Spread evenly in pan.
- Bake 12 to 15 minutes or until cake springs back when lightly touched with fingers.
- Meanwhile, sprinkle confectioners sugar onto a clean kitchen towel. Cool cake in pan 10 minutes.
- Invert pan onto towel. Remove pan, then carefully peel off wax paper. Trim uneven edges of cake.
- Starting at narrow end, roll up cake and towel jellyroll fashion.
- Place seam side down on wire rack. Cool completely.
- Unroll cake. Sprinkle the 2 tablespoons rum evenly over cake, if desired.
- Spread filling over surface, leaving 1/4 inch border on all sides.
- Sprinkle with the 1/2 cup coconut.
- Roll up cake, gently removing towel.
- Place cake on serving platter.
- Topping:
- In large chilled bowl, with chilled beaters, beat cream, cream of coconut and rum, if desired, until stiff peaks form.
- Fit a pastry tube with star tip, then fill with the cream mixture. Pipe over top of cake.
- Sprinkle with toasted coconut.
Tags: pina, colada, roll, recipe, cake, recipes, cooking