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!
Raspberry Roll with Piña Colada Sauce
Recipe By Joy Devor
- Cooking and Prep: 1 h
- Serves: 12
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Contains:
Ingredients (15)
Cake
Piña Colada Sauce
For Decorating
Start Cooking
Images:
Bake the Cake
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Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment and set aside.
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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.
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Lower oven temperature to 350 degrees Fahrenheit (180 degrees Celsius). Bake cake 15–20 minutes. Remove from oven and allow to cool slightly.
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Turn cake onto a towel dusted with confectioners’ sugar and roll up, jelly roll fashion.
Make the Sauce
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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.
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Add egg yolks, one at a time, and then oil, blended pineapple, and coconut. Mix well. Cool, stirring occasionally.
To Assemble
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Gently unroll cooled cake. Spread evenly with jam and carefully reroll.
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Place on serving platter and spread jam over outside of cake if desired; sprinkle hazelnut brittle or coconut over.
To Serve
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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
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