Coconut Swiss Roll

Serves 6 – 8.

4 extra large eggs, separated
1 ml (pinch) salt
210 g (1 cup) Huletts Castor Sugar
140 g (1 cup) self-raising wheat flour, sifted
30 ml (2 T) milk
25 g (2 T) Huletts Castor Sugar, extra
For the filling:
Warm apricot jam
250 ml (1 cup) filling of your choice (we used a layer of Huletts Chocolate Flavoured Icing)
For the topping:
250 ml (1 cup) plain butter icing 
250 g coconut flakes, toasted
  1. Preheat the oven to 180 ⁰C. Grease and line a 38 x 26 cm Swiss roll tin with baking paper, extending paper on all sides of the tin.
  2. Using an electric mixer, whisk the egg whites until soft peaks form. Add the castor sugar, a little at a time whilst beating continuously. Add the egg yolks and beat thoroughly until the mixture is light and creamy.
  3. Using a metal spoon fold the sifted flour alternately with the milk into the egg mixture.
  4. Pour into the prepared tin and tilt the tin to level the mixture, making sure it goes into the corners. Bake for 8 – 10 minutes until lightly golden and springy to the touch.
  5. Cut a sheet of baking paper slightly larger than the Swiss roll tin. Place the paper on a damp tea towel. Sprinkle evenly with the extra castor sugar. As soon as the Swiss roll is baked, turn it out onto the tea towel.
  6. Peel off the paper lining and trim the edges of the cake using a sharp knife. Roll up the cake with the tea towel, and allow to cool slightly.
  7. Unroll the cake and gently spread the warm apricot jam over the sponge. Spread with the filling.
  8. Roll up with the aid of the tea towel and leave to cool completely.
  9. Cover with a layer of the plain butter icing and sprinkle generously with the toasted coconut flakes


For the toasted coconut flakes: 
  1. Line a roasting pan with non-stick greaseproof baking paper. Sprinkle coconut flakes in a single layer over the paper. Toast at 180°C for ±10 minutes. Store in an airtight container when cool.
Hint: Keep a watchful eye on the coconut as it burns easily.