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Take a simple roll cake to the next level by pairing it with a creamy sauce and a serving of fresh fruit. Pretty as a dessert, too!
6 eggs, separated
1 cup sugar
1/2 cup Gefen Potato Starch
1 teaspoon lemon juice
confectioners’ sugar
Gefen Hazelnut Brittle and/or grated coconut
1/2 cup sugar
1/4 cup Gefen Potato Starch
1 cup water
1/4 cup Heaven & Earth Pineapple Juice
2 egg yolks
2 tablespoons oil
1 cup chopped Gefen Pineapple, blended
1/2 cup finely grated coconut flakes
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment and set aside.
Beat egg whites until stiff. Gradually add sugar and beat until glossy. Add yolks, potato starch, and lemon juice. Spread batter onto prepared baking sheet.
Lower oven temperature to 350 degrees Fahrenheit (180 degrees Celsius). Bake cake 15–20 minutes. Remove from oven and allow to cool slightly.
Turn cake onto a towel dusted with confectioners’ sugar and roll up, jelly roll fashion.
While cake cools, prepare sauce: In a medium saucepan, combine sugar and potato starch. Stir in water and pineapple juice; mix until smooth. Bring to a boil, stirring constantly. Remove from flame.
Add egg yolks, one at a time, and then oil, blended pineapple, and coconut. Mix well. Cool, stirring occasionally.
Gently unroll cooled cake. Spread evenly with jam and carefully reroll.
Place on serving platter and spread jam over outside of cake if desired; sprinkle hazelnut brittle or coconut over.
Pour a generous amount of sauce onto individual dessert plates. Lay a slice of roll cake over sauce. Garnish with fresh fruit.
Photography: Dan Engongoro
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