Source: Parents Magazine


Recipe Summary test

45 mins
2 hrs


For the cake:
For the filling and topping:


Instructions Checklist
  • Preheat oven to 375°F. Line a 15x10x1-inch baking pan with waxed paper. Coat paper with cooking spray; set aside. In a medium bowl combine the flour, baking powder, nutmeg, and salt; set aside.

  • In a medium bowl beat the egg yolks with an electric mixer on high speed for 5 minutes. Gradually beat in 1/3 cup sugar, beating until sugar is almost dissolved.

  • Thoroughly wash beaters. In a large bowl beat egg whites on medium speed until soft peaks form. Gradually beat in remaining 1/3 cup sugar, beating until stiff peaks form. Fold yolk mixture into beaten whites. Gently fold flour mixture into egg mixture until just combined. Spread batter in prepared pan.

  • Bake about 12 minutes or until top springs back when lightly touched. Immediately loosen cake edge from pan and turn out onto a towel dusted with powdered sugar. Remove waxed paper. Roll towel and cake into a spiral, starting with theshort side of the cake. Cool on a rack for 1 hour.

  • To make filling: In a large bowl beat the cream and 2 Tbs. of powdered sugar with an electric mixer until stiff peaks form. Fold the mashed raspberries into the cream.

  • Unroll the cake onto a piece of wax paper; remove towel. Spread the raspberry filling over the cake to within 1-inch of edges. Sprinkle ½ cup coconut over the filling. Roll up cake with the seam on the bottom; trim ends. Sprinkle the cake with powdered sugar and the remaining coconut. Serve with candies.


To toast the coconut, place it in a 350°F oven until lightly browned, about 7 minutes.

Nutrition Facts

309 calories; fat 16g; cholesterol 103mg; saturated fat 10g; carbohydrates 38g; mono fat 4g; poly fat 1g; insoluble fiber 2g; sugars 30g; protein 5g; vitamin a 406.5IU; vitamin c 0.9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.5mg; vitamin b6 0.1mg; folate 24.5mcg; vitamin b12 0.3mcg; sodium 148mg; potassium 142mg; calcium 85mg; iron 1.2mg.