The next time you want to impress with your dessert, try this recipe from my old time recipe collection. This Angel Coconut Roll in not only beautiful but very tasty and a dream come true for those who love coconut! You will wow your family, friends, co-workers, etc not numero verde only in taste but also the presentation!
ANGEL COCONUT ROLL CAKE:
3/4 cup granulated sugar
1 cup sifted cake flour
10 egg whites, room temperature
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla extract
Adjust oven rack to the lowest position and preheat oven to 375 degrees.
Lightly grease two 15 1/2 x 10 1/2-inch jelly roll zenerx pans and line them with waxed paper. Grease paper lightly and sprinkle with flour. Set aside.
Using a blender or food processor, pulverize the granulated sugar to very fine. Sift the flour and half the sugar onto a sheet of waxed paper.
In a large mixer bowl, beat egg whites until foamy then beat in the cream of tartar and the salt. Gradually add the remaining half of the pulverized sugar and beat just Coupons for Olive Garden until stiff peaks form. Sprinkle in the sugar/flour mixture in three batches, folding each addition just until incorporated. Fold in the vanilla. Spoon half the mixture onto each of the prepared pans. Smooth over the tops http://www.lakesidect.com/ with a metal spatula; bake at 375 for 10 minutes. Allow to cool in pans for 5 minutes. Invert onto wire racks that have been covered with waxed paper. Peel off the top sheet of waxed paper. Cool cakes for 15 minutes. Starting on a short end, roll up jelly roll fashion with the fresh waxed paper.
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