Pina Chocolate Roll Recipes

Pina Colada Roll Recipe

Ingredients:

2/3 cup

3/4 tsp

2

1/2 cup

2 tbsp

3/4 tsp

60g

1.5 tsp

1 liter

1 cup

1/2 cup

1 cup

plain flour, sifted

baking powder

eggs

caster sugar

water

vanilla essence

dark chocolate, melted and slightly cooled

light rum (optional)

liter vanilla ice cream, slightly softened

crushed pineapple, well-drained

coconut cream

cream, whipped

a little sifted icing or caster sugar

toasted coconut to decorate

Method:
  1. Preheat oven to 180C, grease and line a 30 x 25cm Swiss roll tin with greaseproof paper and grease paper.

  2. Sift flour and baking powder 3 times into a bowl.

  3. Set aside, beat eggs until fluffy.

  4. Gradually beat in sugar until very thick, about 5 minutes.

  5. Stir in water, vanilla and melted chocolate, fold in flour mixture.

  6. Spread batter in prepared tin, bake for about 12 minutes until cake springs back when gently pressed.

  7. Loosen cake in tin, invert on a clean tea-towel sprinkled with caster sugar.

  8. Peel off paper, roll up cake in towel from short end and cool completely on a wire rack.

  9. Sprinkle unrolled cake with rum, if desired.

  10. Stir together ice-cream, pineapple and coconut cream.

  11. Spread over cake, then re-roll firmly.

  12. Wrap tightly in foil and freeze for 90 minutes or until firm.

  13. To decorate: place cake, scam side down, on a serving plate.

  14. Spread with whipped cream, swirling slightly.

  15. Sprinkle with toasted coconut and return to freezer.

  16. Remove 10-15 minutes before serving for easier slicing.

Makes 1 cake

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