Ingredients
4 eggs, separated
1/2 cup granulated sugar, plus...
1/3 cup granulated sugar, (divided)
1 tsp vanilla extract
1/2 cup all-purpose flour
1/3 cup hershey's cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/3 cup water
1 powdered sugar
1 cherry-coconut filling
1 cup cold whipping cream
3 tbsp powdered sugar
3 drop red food color (optional)
1/2 cup mounds sweetened coconut (flakes)
1/3 cup chopped maraschino cherries (well, drained)
Directions
1. Heat oven to 375 F. Line 15-1/2x10-1/2x1-inch jelly-roll pan with
foil; generously grease foil.
2. In large bowl, beat egg whites until soft peaks form; gradually
add 1/2 cup granulated sugar, beating until stiff peaks form. In
small mixer bowl, on medium speed of electric mixer, beat egg yolks
and vanilla 3 minutes. Gradually add remaining 1/3 cup granulated
sugar; continue beating 2 additional minutes.
3. Stir together flour, cocoa, baking powder, baking soda and salt;
add to egg yolk mixture alternately with water, beating on low speed
just until batter is smooth. Gradually fold chocolate mixture into
beaten egg whites until well blended.
4. Spread batter evenly in prepared pan. Bake 12 to 15 minutes or
until top springs back when touched lightly in center. Immediately
loosen cake from edges of pan; invert onto clean towel sprinkled with
powdered sugar. Carefully peel off foil. Immediately roll cake and
towel together starting from narrow end; place on wire rack to cool
completely.
5. Prepare CHERRY-COCONUT FILLING. Carefully unroll cake; remove
towel. Spread cake with filling; reroll cake. Refrigerate several
hours. Sprinkle powdered sugar over top just before serving. Cover;
refrigerate leftover cake roll. 8 to 10 servings.
CHERRY-COCONUT FILLING: In small bowl, beat whipping cream, powdered
sugar and food color, if desired, until stiff. Fold in coconut and
cherries.
VARIATION
Drizzle cake roll with COCOA GLAZE (recipe follows); garnish with
maraschino cherries.
COCOA GLAZE
2 tablespoons butter or margarine 2 tablespoons HERSHEY'S Cocoa 2
tablespoons water 1 cup powdered sugar 1/2 teaspoon vanilla extract
1. In small saucepan over low heat, melt butter; add cocoa and water,
stirring constantly, until mixture thickens. Do not boil.
2. Remove from heat; gradually add powdered sugar and vanilla,
beating with whisk until smooth. Add additional water, 1/2 teaspoon
at a time, until desired consistency. About 3/4 cup glaze.
Copyright 1995 Hershey Foods Corporation. Recipe may be reprinted
courtesy of the Hershey Kitchens.
Meal-Master format courtesy of Karen Mintzias.
Servings: 8 servings
Choco-Coconut Cake Roll Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
We are able to read the history of meal recipes back into antiquity, in fact as far into history as ancient Egypt, and possibly even further. Interesting though that is, generally, these early cook books were just simple pictorial recipes for preparing food.
Interestingly, the most ancient recipe discovered so far, according to experts in ancient history are some clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel exhilarated. Moving on, we have some books from the fourteenth century ; a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. The titles are a little misleading though, these are unconnected to the indian food that is served today, but instead accounts of the types of food served to the rich and powerful of that time. Later, in the 15th century, knights returning from the crusades brought us a variety of foods, spices and herbs from Arab cuisine, including spices like basil and coriander. These new culinary innovations prompted a torrent in recipe publications, some of which are kept safe in private cookery archives. During the next few hundred years, the rich families of the West strove to serve up the best banquets, and because of this the best chefs and their recipe collections could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that haute cuisine and recipe publications reached a high level of popularity. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to assembling, verifying, and recording recipes to help cooks of their time. By the advent of the 1900s, cooking publications were greatly in demand due to higher levels of literacy, people having increased free time and a general increase in wealth. Like it or not, the introduction of TV brings us TV chefs and the spin-off recipe books. Which pretty much brings us up to date and the internet revolution, permitting us all to access massive numbers of recipes like those on this web site. |
We hope you enjoy this Choco Coconut Cake Roll recipe.
