I am a teacher born in Australia who came to the United States seven years ago via a teacher exchange program. I'm now married to an American with two beautiful children. This dessert is made often for special occasions in my mother country; when I make it for my teacher coworkers here in the U.S., it disappears fast!-Susan Fagan, Lexington, South Carolina
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. Line bottom of a greased 15x10x1-in. baking pan with waxed paper and grease paper., In a large bowl, beat eggs on high speed 5 minutes. Gradually add sugar, beating until thick and lemon-colored. In another bowl, whisk flour, baking powder and salt; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 7-9 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a kitchen towel sprinkled with 2 tablespoons coconut. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat 3/4 cup cream until stiff peaks form. Unroll cake; spread preserves over cake to within 1/2 in. of edges. Spread whipped cream over preserves. Roll up again, without towel. Place on a platter, seam side down. Refrigerate, covered, at least 1 hour., In a microwave, melt chocolate and butter with remaining cream; stir until smooth. Spread over top and sides of cake. Sprinkle with remaining coconut; let stand until set.
Nutrition Facts : Calories 261 calories, Fat 16g fat (10g saturated fat), Cholesterol 82mg cholesterol, Sodium 122mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.
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Nuwarinda Eddy
[email protected]This roulade is perfect for any occasion. It's elegant enough for a special event, but it's also easy enough to make for a casual gathering.
Liara Ross
[email protected]I'm so glad I found this recipe. It's a keeper!
Steven Aldridge
[email protected]I would definitely recommend this recipe to anyone who loves lamingtons or roulades.
Khalid Khan Rajpoot
[email protected]This was my first time making a roulade, and it was a success! The cake was moist and fluffy, and the chocolate ganache was rich and creamy.
Don Aisha
[email protected]I'm not a baker, but this recipe made me feel like one! The lamington roulade was delicious and looked like it came from a professional bakery.
Kaimah Anthony
[email protected]The lamington roulade was easy to make and turned out great! My family loved it.
Parbat Limbu
[email protected]This roulade was a showstopper! It was so beautiful and delicious. I will definitely be making it again.
Manik Shaikh
[email protected]I love lamingtons, so I was excited to try this roulade. It didn't disappoint! The cake was moist and flavorful, and the raspberry filling was tangy and sweet.
Mobin Ahmad
[email protected]The lamington roulade was a bit more work than I expected, but it was definitely worth it. The cake was light and airy, and the chocolate ganache was rich and decadent.
Jay Lefebvre
[email protected]I've never made a roulade before, but this recipe made it so simple. The end result was a moist, fluffy cake with a delicious raspberry filling.
Soedzede Emmanuel
[email protected]This lamington roulade was a huge hit at my dinner party! It was so easy to make and looked incredibly impressive.