This coconut Swiss roll is light and not too sweet. The filling and frosting is the most practical cream ever and pairs delightfully with fresh shredded coconut.
Well, well, well. Today is a great day. A day to talk about one of my favorite things in the whole world, birthdays!
The celebration of someone birth. Everyone reunites, happy because that person exists.
A wonderful day to eat cake. Better if it’s this Coconut Swiss Roll, that I personally love, and that we made for Ricardo’s aunt last week.
What’s a Swiss Roll? Originated in Central Europe, it’s a rolled sponge cake with filling, usually jam. And each slice reveals wonderful spiral patters.
The cream, a slightly different chiboust, made of basic vanilla pastry cream, powder gelatin, and Swiss meringue is what gives personality to this roll. The coconut, fresh, sheared the same day and unsweetened is the seal.
We love how they complement so well with the vanilla sponge sheet cake. And it gets even better the day after!
Ricardo’s aunt wanted a cake with the less amount of fat possible but without sacrifices any flavor. And it was stressful. I like fat, heavy cream if possible, or buttercream.
But this, THIS Swiss roll is delicious. Not heavy at all, it’s not a difficult recipe and as I like to share in the blog, is a recipe to impress.
As a result, the birthday lady enjoyed it very much. This recipe is a keeper. Ricardo wasn’t a fan of coconut before this!
A few comments and tips before we start this Coconut Swiss Roll:
First of all, I like to use powder gelatin. But I understand that if you don’t have a proper scale, it can be difficult to get the right amount, so the recipe is written using sheet gelatin.
Secondly, I found the recipe for the sheet sponge cake from this Coconut Cake Roll and it is amazing! We only substituted the coconut extract with vanilla.
– Grease the pan, line it with waxed paper, then grease the waxed paper as well, to avoid any sticking.
– The batter should have no air bubbles in it, or the cake could end up with pockets of air in it that could break the cake when it is rolled up.
– Don’t bake the cake too long: you don’t want the surface to get overly browned or crunchy, which would make it harder to roll.
Finally, what you think about liqueur syrup for this cake? Something like vanilla-rum syrup for soaking the sponge cake.
Remember, it’s important to have the ingredients properly measured before the start.
This coconut cake roll is light and not too sweet. The filling and frosting is the most practical cream ever and pairs delightfully with fresh shredded coconut.
100grConfectioner Sugarto sprinkle on the cake before rolling
For the pastry cream
For the Swiss meringue
40gr White Sugar
Preheat oven to 375°
Grease the 15-in. x 10-in. x 1-in. baking pan. Line it with waxed paper, then grease the waxed paper as well, to avoid any sticking.
In a large bowl, beat eggs for 3 minutes. Gradually add sugar and vanilla extract; beat for 2 minutes or until mixture becomes thick and lemon-colored. Stir in water. Combine dry ingredients; fold into egg mixture. Spread batter evenly in prepared pan.
Bake on the middle rack of the oven for 12-14 minutes or until cake springs back when lightly touched. Remove from the oven and loosen the outer edges with a knife.
As soon as the cake is done the cooking, invert it out of the baking sheet (yes, while the cake is still hot) onto a clean tea-towel dusted with a layer of icing sugar, then slowly peel away the waxed paper from the bottom.
Then, slowly roll up the cake and the tea towel, pressing gently as you go.
Let the cake cool this way for an hour or a bit more.
For the chiboust cream:
Hydrate the gelatin sheets in cold water. Submerge them completely.
For the pastry cream:
Heat the milk with half of the sugar and the vanilla bean in a saucepan.
In a bowl, whisk together the egg yolks, sugar, and cornstarch.
When the milk is boiling, pour it in three times over the egg mixture and quickly mix every time to prevent the yolks from curdling.
Put back the liquid mixture into the saucepan and cook on medium heat whisking continuously.
Allow the pastry cream to boil for 2 minutes then remove from the heat. Place in a clean bowl, add the gelatin and stir to dissolve.
Cover with plastic wrap and keep aside while making the Swiss meringue.
Prepare a pot for the water bath. It’s important that the fire is on very low heat and the water has only small bubbles of boil.
Place the egg whites, salt and sugar in a bowl that will not touch the hot water. Stir whisking over the water bath. They will eventually start to thicken.
The meringue will turn white and get fluffier. Do not expect it to be a stiff meringue at this point; it will still be soupy when we take it off the heat.
You will also want to check the temperature by sticking your finger into the meringue. If it is uncomfortably hot, take it off. If you can leave your finger in for a few seconds, you still have more time on the water bath.
Once your meringue is hot, remove from the heat and pour into a stand mixer or a bowl if using a handheld mixer. It will be quite liquid. Whip until you reach stiff peaks, or when you pull the whisks out, there is a peak that forms and does not fall down.
Assemble the cream:
Quickly incorporate one-third of the hot meringue into the warm pastry cream with a spatula.
Gently fold in the remaining meringue.
Use the cream immediately to fill tarts or tortes. You can also pour it into a clean container, cover and refrigerate until firm.
Assemble the cake:
Unroll cake; spread a thick layer of chiboust cream evenly over cake to within 1 in. of edges. Sprinkle with 1 cup of shredded coconut.
Roll up again and spread the remaining frosting on the outside of the cake roll and sprinkle the remaining coconut on the roll.
Cover and refrigerate for 1-2 hours.
Do you already subscribe to our awesome newsletter? We have exclusive content for you!