Choco-Coconut Cake Roll Recipe

Name: Choco-Coconut Cake Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 egg whites (at room temperature); 1/2 c. sugar; 4 egg yolks (at room temperature); 1/3 c. sugar; 1 tsp. vanilla; 1/2 c. flour; 1/3 c. cocoa; 1/2 tsp. baking powder; 1/4 tsp. baking soda; 1/8 tsp. salt; 1/3 c. water

Servings: persons

4 egg whites (at room temperature)
1/2 c. sugar
4 egg yolks (at room temperature)
1/3 c. sugar
1 tsp. vanilla
1/2 c. flour
1/3 c. cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/3 c. water

1
Line jelly roll pan with aluminum foil; grease.
2
Beat egg whites in large bowl until foamy.
3
Gradually add 1/2 cup sugar. Beat until stiff peaks.
4
Set aside.
5
Beat egg yolks; gradually add 1/3 cup sugar and vanilla; keep beating.
6
Combine flour, cocoa and all remaining ingredients.
7
Add to liquids.
8
Blend well.
9
Spread batter into pan and bake at 350u00b0 for 15 minutes.
10
Place on a towel that's sprinkled with confectioners sugar.
11
Roll up and place on a towel to cool.

638

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 egg whites (at room temperature), 1/2 c. sugar, 4 egg yolks (at room temperature), 1/3 c. sugar, and more.

Yes, Choco-Coconut Cake Roll falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Choco-Coconut Cake Roll

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