Gluten-free coconut roll
Ingredients
3 eggs
200 g Dansukker Granulated Sugar
1 tsp Dansukker Vanilla Sugar
100 g desiccated coconut
45 g potato starch
5 g baking powder
Cake
35 g desiccated coconut
50 g Dansukker Granulated Sugar
Filling
100 g butter or margarine
100 g Dansukker Light Brown Muscovado Sugar or Dansukker Brown Sugar Dry
1 tsp Dansukker Vanilla Sugar
Instructions
Beat the eggs and both types of sugar until light and fluffy. Mix together the remaining ingredients and fold them into the egg mixture. Spread the mixture into a wide oven pan lined with greased baking parchment. Bake in the centre of the oven at 250 °C for approx. 5 minutes. Sprinkle the desiccated coconut and granulated sugar over the cake, then turn it out onto a sheet of baking parchment. Mix the filling ingredients together and spread over the cake. Roll up the cake starting from the long side. Store in the refrigerator.
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