Monday, July 6, 2009

Emerald Roll

3/4 cup all-purpose flour
1/2 tsp. baking powder
1/4 iodized salt
2 Tbsp. Thick Cream
3 Tbsp. pandan juice(from 20 leaves boiled in 1/2 cup water)
1/4 tsp. cream of tartar
1 cup. refined sugar
4 eggs seperated
1/4 tsp. vanilla
green food coloring

1/2 cup dessicated coconut
green food coloring
2 Tbspn. water

Cream filling:
1/4 cup crushed pineapple drained and chopped
1/4 cup powdered sugar
1/2 cup margarine

Preheat oven at 350F beat eggyolks for 15 mins until thick and lemon-colord.

add 1/2 cup sugar gradually beating continuously

add vanilla and flour then cream, baking powder, pandan juice and lastly salt.

Add 10 drops of food color. set aside.

Beat eggwhites with cream of tartar until you get soft peaks.

Gradually add the remaning 1/2 cup sugar.

Beat until you get hard peaks, but do not dry.

Blend 2 drops of food color.

Pour batter into the eggwhite. Cut and fold.

Put in greased jelly roll pan. Bake for 15-20 mins. cool in cake rack.

color the desiccated coconut. Dry in slow oven for 2 mintes.


dissolve powdered sugar in 2 Tbspn. cocomilk.

cream the margarine in a bowl. Add sugar mixture. Blend well

spread 2/3 of the cream filling on the cake.

distrubute crushed pineapple evenly. Roll

Rub 1/3 of the cream filling over surface of the roll.

Sprinkle the colored desiccated coconut all over.

Freeze for 20 mins before serving.


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