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!
6 eggs, separated
1 cup sugar
1/2 cup potato starch
1 tsp lemon juice
confectioners’ sugar, for dusting
raspberry jam, for filling
grated coconut, for decorating
Pina Colada Sauce
1/2 cup sugar
1/4 cup potato starch
1 cup water
1/4 cup pineapple juice
2 egg yolks
2 Tbsp oil
1 cup chopped pineapple, blended
1/2 cup finely grated coconut flakes
Preheat oven to 400°F (200°C). Line a baking sheet with 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°F (180°C). 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.
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; roll in coconut.
To serve, pour a generous amount of sauce onto individual dessert plates. Lay a slice of roll cake over sauce. Garnish with fresh fruit.
This recipe originally appeared in Mishpacha Magazine.
Recipe by chavi Feldman and Faigy Grossman.
Photos by dan Engongoro.