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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
4 eggs
3/4 cup superfine sugar
1 tablespoon vegetable oil
2 tablespoons milk or cream
1 teaspoon vanilla extract
3/4 cup cake flour
1/3 cup plus 1 tablespoon dark unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners sugar, for rolling the cake
Filling/frosting/topping
1 cup unsalted butter, softened
1 cup marshmallow cream
2 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups moist, sweetened coconut
Pink food coloring
Preheat the oven to 350. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also. (If you have a flour based baking spray such as Bakers Joy or Bake Easy, you may use it to grease the pan and skip lining it with parchment.)
Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes. Slowly add the sugar and oil. Beat well. Add the milk or cream. Switch to the paddle attachment.
Sift together flour, cocoa powder, baking powder and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
Pour the batter into the prepared jelly roll pan and bake for 12-15 minutes. When done, the cake should spring back when touched in the center.
As the cake bakes, sprinkle a thin tea towel with a generous 1/4 cup of confectioners sugar.
When the cake is done, immediately turn it out onto the tea towel and remove the parchment (if using). Starting from the narrow end, roll the cake into the tea towel. Place the cake seam-side down on a cooling rack for 30 minutes.
To make the filling/frosting, combine the butter and marshmallow cream in a large bowl and beat until combined with an electric hand mixer. Add the confectioners' sugar, vanilla and salt. Beat well until light and fluffy, about 3 minutes.
Carefully unroll the cake and frost the inside with about three-quarters of icing. Re-roll the cake and frost the top and sides with the remaining frosting. Pour the coconut in a rectangular high-sided baking pan (9x13 casserole will work) and add a few drops of pink food coloring. Rub food coloring into the coconut with gloved hands, or stir together with a rubber spatula. Place frosted cake in the pan on top of the pink coconut and roll until coated. Place cake on a serving platter.
For perfectly clean-cut slices, refrigerate cake for 30 minutes Bring slices to room temperature before serving.
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
4 eggs
3/4 cup superfine sugar
1 tablespoon vegetable oil
2 tablespoons milk or cream
1 teaspoon vanilla extract
3/4 cup cake flour
1/3 cup plus 1 tablespoon dark unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
Confectioners sugar, for rolling the cake
Filling/frosting/topping
1 cup unsalted butter, softened
1 cup marshmallow cream
2 1/2 cups confectioners sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups moist, sweetened coconut
Pink food coloring
Preheat the oven to 350. Grease a jelly roll pan with shortening. Line the pan with parchment paper and grease the paper also. (If you have a flour based baking spray such as Bakers Joy or Bake Easy, you may use it to grease the pan and skip lining it with parchment.)
Place the eggs in a stand mixer fitted with the whisk attachment, and with a timer set, beat for 5 minutes. Slowly add the sugar and oil. Beat well. Add the milk or cream. Switch to the paddle attachment.
Sift together flour, cocoa powder, baking powder and salt, and slowly add to the liquid ingredients. Beat for 2 minutes, until well combined. The batter will be very thin.
Pour the batter into the prepared jelly roll pan and bake for 12-15 minutes. When done, the cake should spring back when touched in the center.
As the cake bakes, sprinkle a thin tea towel with a generous 1/4 cup of confectioners sugar.
When the cake is done, immediately turn it out onto the tea towel and remove the parchment (if using). Starting from the narrow end, roll the cake into the tea towel. Place the cake seam-side down on a cooling rack for 30 minutes.
To make the filling/frosting, combine the butter and marshmallow cream in a large bowl and beat until combined with an electric hand mixer. Add the confectioners' sugar, vanilla and salt. Beat well until light and fluffy, about 3 minutes.
Carefully unroll the cake and frost the inside with about three-quarters of icing. Re-roll the cake and frost the top and sides with the remaining frosting. Pour the coconut in a rectangular high-sided baking pan (9x13 casserole will work) and add a few drops of pink food coloring. Rub food coloring into the coconut with gloved hands, or stir together with a rubber spatula. Place frosted cake in the pan on top of the pink coconut and roll until coated. Place cake on a serving platter.
For perfectly clean-cut slices, refrigerate cake for 30 minutes Bring slices to room temperature before serving.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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