Coconut, Raspberry & Rose Roulade - Bejamina Ebuehi - Another Pantry

Name: Coconut, Raspberry & Rose Roulade - Bejamina Ebuehi - Another Pantry
Ingredients: Preheat the oven to 190C/170C fan. Line a 9×13 inch (23x33cm) swiss roll pan with baking paper.; Add the desiccated coconut to a food processor and pulse until it you have a finer mixture.; In the bowl of a stand mixer or using an electric whisk, beat together the eggs and sugar for 3-5 minutes until very pale and doubled in size.; Roll the warm cake up tightly in the baking paper starting from the side that you scored. Leave the rolled cake to cool completely.; Make the filling by whipping the cream with the sugar and vanilla until you have soft peaks.

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Coconut, raspberry, and rose-flavored roulade cake—light, quick to make, and perfect for summer gatherings or indulging yourself.Makes 1 roulade, Prep: 35 min, Cook: 10 min. Enjoy!

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Ingredients

Preheat the oven to 190C/170C fan. Line a 9×13 inch (23x33cm) swiss roll pan with baking paper.
Add the desiccated coconut to a food processor and pulse until it you have a finer mixture.
In the bowl of a stand mixer or using an electric whisk, beat together the eggs and sugar for 3-5 minutes until very pale and doubled in size.
Roll the warm cake up tightly in the baking paper starting from the side that you scored. Leave the rolled cake to cool completely.
Make the filling by whipping the cream with the sugar and vanilla until you have soft peaks.