Raspberry Roll With Piña Colada Sauce

Take a simple roll cake to the next level by pairing it with a creamy sauce and a serving of fresh fruit. Pretty as a dessert, too!

Directions

Bake the Cake

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment and set aside.

Beat egg whites until stiff. Gradually add sugar and beat until glossy. Add yolks, potato starch, and lemon juice. Spread batter onto prepared baking sheet.

Lower oven temperature to 350 degrees Fahrenheit (180 degrees Celsius). Bake cake 15–20 minutes. Remove from oven and allow to cool slightly.

Turn cake onto a towel dusted with confectioners’ sugar and roll up, jelly roll fashion.

Make the Sauce

While cake cools, prepare sauce: In a medium saucepan, combine sugar and potato starch. Stir in water and pineapple juice; mix until smooth. Bring to a boil, stirring constantly. Remove from flame.

Add egg yolks, one at a time, and then oil, blended pineapple, and coconut. Mix well. Cool, stirring occasionally.

To Assemble

Gently unroll cooled cake. Spread evenly with jam and carefully reroll.

Place on serving platter and spread jam over outside of cake if desired; sprinkle hazelnut brittle or coconut over.

To Serve

1. Pour a generous amount of sauce onto individual dessert plates. Lay a slice of roll cake over sauce. Garnish with fresh fruit.

Credit

Photography: Dan Engongoro

Recipe tags

Berries Cakes Coconut Fruit juice Fruity desserts Gluten free Gluten-free desserts Jam Jelly rolls Passover desserts Pesach Pesach cakes Pineapple Preserves Raspberries Roll cake Tropical