This video apparently was to go up yesterday, but the devil was just not letting that happen. I RARELY get recipes that back fire on me. If we are to count, this recipe will be my fourth to backfire since I started blogging. Before I tackle a recipe challenge, I do a thorough research then I put my findings into practice. However, this right here gave me a headache and I got to repeat the procedure for making the chocolate cake batter three times right after its just baked, and I got to noticed “either its’ not spongy enough” or I baked for too long hence hence it cracks… I was literary about to explode. You can clearly tell by now am a full on perfectionist. In my mind I was thinking “am already behind schedule and I have to repeat this whole procedure again!” I was so mad yesterday, I just wanted to cry. #Sigh.

Every time I think about preparing a cake roll, my body ends up feeling like the need of meditation first, since there are so many steps you need to consider in the preparation hence time consuming especially when you are incorporating patterns to it. I find making a simple cake roll with no patterns to be quite “boring” but still tasty. I need DRAMA when it comes to food prep, it just makes everything a little bit exciting. The anticipation of the end results is what drives me to want to do more. The idea of also playing with color is fun and you will definitely feel exhausted by the end of it but you will not see time fly.

A Cake roll is basically a spongy cake rolled dessert that is filled with numerous types of filling at the center and rolled into a cylinder shape. 

 

Here’s what you’ll need when preparing a chocolate coconut cake roll.

Prep time: 45 mins  Bake time: 15 mins   Total time: 1 hour

Yields: 1 cake roll – with 12 slices

Main Ingredients:

* For the template*

*For the cake roll*

  • 4 eggs
  • 100 g Low calorie Lakanto Sweetener by Saraya
  • 2 Tablespoons of veggie oil
  • 50 g of all-purpose flour + 2 Tablespoons
  • 40 g of unsweetened dark cocoa powder
  • 1/2 teaspoon of salt
  • Margarine – Greasing

*Important tools needed /Used:

  • Electric hand mixer
  • Piping bags
  • An oven
  • Mixing bowls
  • Thin, shallow baking pan
  • Wire ties
  • Wire rack
  • Rubber spatulas
  • Spoons
  • Parchment paper
  • Template
  • Digital scale
  • Clean kitchen towel
  • Drinking glasses
  • Sieve

Instructions:

Step 1: Preheat the oven at 190 Degrees C.

Step 2: Prepare the template, parchment paper and pan – by lightly greasing the thin flat and shallow baking pan with butter. Placing your template with the pattern facing up. The grease will safely secure the template. Place a piece of parchment paper that fits your baking pan perfectly on top of the template. The patterns should be very visible through the parchment paper. Set that aside.

Step 3: Prep the colored batter for the template–  In a small bowl, whisk together the eggs and sugar with the help of an electric hand mixer or just by a wooden spoon or whisk -whichever you have at hand, beat the two together until the mixture is frothy, and pale in color, while whisking add in the veggie oil and mix to combine. Add in the flour gradually as you mix just until its combined. Scrape all the flour on the side of the bowl with the help of a rubber spatula. Equally divide that batter into 3 different bowls. Add the three different colors and mix them separately.

Step 4: Pipe the colored batter – Into three different piping bags and fasten with wire ties. Snip a tiny piece of the tip and allow little flow of the batter. With the help of the template  draw out different patterns using the colors, just as shown in the video above. In order to fasten the parchment paper from moving around while you draw out the patterns, I used a couple of drinking glasses to help with that.

Step 5: Chill the pattern – until you the cake roll batter is ready. The patterns should be firm to the touch when ready.

Step 6: Prepping the cake roll batter – In a larger bowl, whisk together eggs and sugar with the help of an electric hand mixer {Just to fasten the process}. Beat until the mixture is pale and frothy. Gradually add in the veggie oil while still mixing. Set it aside. In a different bowl, with a large sieve, sift together, the dry ingredient ie: flour + cocoa powder + salt. Whisk them together. Gradually add the flour to the egg mixture until the batter is slightly runny. The video above will guide you on the consistency needed.

Step 7: Bake  for EXACTLY 12 mins – But first, take out the pattern template from the fridge, pour the chocolate batter over the chilled and set template and gently spread it out with a spatula. Bake in the preheated oven for 12 mins at 190 degrees Celsius.

Step 8: Roll it out: – Immediately you take it out the oven, Sprinkle some powdered sugar all over the top while still hot. The sugar will prevent over sticking to the parchment paper. Place another larger parchment paper over the sprinkled sugar, then place another larger baking pan with the bottom part touching the parchment paper. Flip everything together. This means the pattern should now facing up. Gently, remove the baking pan with the cake roll, and peel off the parchment paper. Place another larger parchment paper on top of the patterned side, place the bottom side of a baking pan touching the parchment paper, and flip once more. – HOPING AT THIS POINT YOU AREN’T CONFUSED! Take off the parchment paper that was touching the powdered sugar side. Either place a silicon mat /OR/ the same parchment paper that had the powdered sugar /OR/ a Clean long kitchen towel on top and gently while its still warm, roll it out – with the short side first and away from you. Let it stay like that until it cools completely.

Step 9: Prepare your filling – Whip out the whipping cream until stiff peaks, them add in the desiccated shredded coconut and fold it in until well combined. Gently unroll the cake roll and spread out the coconut whipped cream mix to it, and then roll it back. Trim off the edges, and slice it well to serve.

If you try this recipe, make sure to tag your photo #TastieDineRecipes on Instagram, Facebook and Twitter! so I can see your creations.

SIDE NOTE:

If you’d love to get your hands on either the 235 g = Ksh 950 or 800 g = Ksh 2,200 low calorie sweetener by Lakanto of Saraya Kenya Company Limited, then by all means feel free to contact me via any of my social media pages or email more if you’d like the wholesale price list.

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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