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COCONUT SPONGE ROLL

¾ tsp calumet baking powder
¼ tsp salt
4 pcs eggs (at room temperature)
¾ cups sugar
½ cup fine desiccated coconut
¾ cup sifted (swans down) cake flour
1 tsp vanilla coconut whipped cream


Combine baking powder, salt and eggs in a bowl. Beat gradually adding sugar, until mixture becomes thick and light colored. Gradually fold in sifted flour, and vanilla. Line 15 x 10 x 1 inch jelly roll pan on bottom with paper, then grease sides and paper, then grease sides and paper. Pour batter into pan. Bake in a hot oven even (400F) for 13 minutes. Turn cake out to cloth, which has been sprinkled with confectioner’s sugar. Quickly remove paper and cut off crisp edges of cake. Then roll cake, rolling cloth up in a cake. Let stand with about 2 cups of coconut whipped cream and roll again. Spread with remaining filling and sprinkle with desiccated coconut, chill.
Source: The Philippine Desiccated Coconut Industry, Trade and Market Department, PCA, Quezon City.