This recipe is brought to you by a failed attempt at making coconut macaroons. Warning for future Eve; do not make macaroons half asleep!
I adding in an extra egg white and before you could say "coconut", the damage was done. Oh man, that failed so much! (Insert happy crying laughing emoji)
When I started to shape the macaroons, they kept falling apart and didn't look attractive at all. But, I finally baked them and oh, even on a silpat mat, they stuck slightly and whenever I slid a palette knife underneath them, the insides came out!
Trying to assemble a plate of dead macaroons is not fun, especially when they fall apart in your hands while taking a picture! However, they did taste great.
Because I didn't think dead macaroons would be a great post, I quickly rustled up this cake and it is amazing - better than any dead macaroon I have ever eaten! Sweet, coconuty and fruity, perfect for spring and summer.
(I say spring and summer, but last week, it snowed, SNOWED! And right now, there are hailstones; welcome to Scotland...)
Swiss rolls or cake rolls, are such a stunning cake to make - they look so impressive but they are a doddle to make, trust me; a basic Swiss roll batter only has 3 ingredients! This cake is a classic Swiss roll, brought up to trend with some jazzy new flavour; who doesn't love coconut?!
Coconut is my fav-ou-rite flavour at the moment, it is so tropical and fragrant yet it is overlooked as an ingredient.
When I was skiing in Samoens, we went to this gorgeous restaurant called 8M des Monts, we went there a couple of years ago but in this holiday alone, we went twice! After eating there, the food really opened up my eyes to flavour combinations you would never think of - a local cheese with kiwi and walnuts!
Anyway, my point is that they used coconut in a fabulous way and bought it bang up to date! The end.
One girl who certainly knows her cakes rolls is Dorothy from Crazy for Crust; so many great recipes and tips. Her tips inspired me to up my Swiss roll game and low and behold, this beauty!
Swiss rolls are all about the cake and the filling, no cover ups or real decorations so the best cakes start with the best ingredients. Please try and use free-range or organic eggs, I know I have said this a bazillion times but it does make a big difference, in colour and I find, in taste.
Whisking the eggs with the sugar and vanilla gives the cake the wonderful light texture, a perfect contrast between the jam. Whisk the mixture until it becomes almost mousse-like in texture and doubled in volume - the more you whisk, the more chance the cake with be lighter.
But, don't over whisk your cake or it will become dry, yuck!
Next, fold in the flour, baking powder and coconut. I kinda forgot to sieve the flour but, as you can see, the cake still worked! I added an extra bit of lift by adding the baking powder, just in case the cake was mixed to much with the flour added.
The perfect filling for a light coconut cake is a blueberry jam. Sweet, sticky and full of fruity flavour. In the past, I have always thought that blueberry jam tastes like antiseptic wipes but I have found the best ever blueberry jam. And guess what?
It is from.... IKEA!
Yes, IKEA blueberry jam is absolutely amazing - it actually tastes of real blueberries, not fake artificial flavours. The best thing is that it is only £2.40, now that is good!
The only problem is... Our nearest IKEA is over an hour away.
Coconut Blueberry Swiss Roll
Posted by Eve
- 3 eggs, free-range or organic, at room temperature
- 80g caster sugar
- 1 tsp. vanilla extract
- 70g plain flour
- 1/2 tsp. baking powder
- 45g desiccated coconut
For the filling
- 75-100g blueberry jam of choice - I love IKEA blueberry jam!
- Preheat the oven to 200ºc/ 190ºc fan/ gas mark 5 and line a 33cm x 23cm swiss roll tin ith non-stick paper and grease using butter
- Whisk the eggs, sugar and vanilla together in a large bowl until thick, mousse-y and light. Add the flour, baking powder and coconut. Fold in using a metal spoon until thoroughly mixed but not over-worked. Pour into the tin.
- Bake for 8 - 10 minutes until golden and a skewer inserted comes out clean.
- Once the cake is done, tip the whole cake on to a damp clean kitchen towel and with the longest end facing you, roll it up, with the baking parchment still attached. Leave to cool like this.
- Once the roll is cooled, unroll the cake and spread the blueberry jam over, leaving a 2cm border from the end of the cake. Using the towel to help you, roll the cake up tightly.
This roll is best eaten on the day of making but it still tastes great 2 -3 days after baking. It should be stored in an air-tight container at room, temperature.