A delightful peach coconut cake roll using a Sanneng 39.5×32.5 large baking pan. This recipe includes a homemade peach jam, a pink hurricane cake base, and a peach coconut cream filling.
Thin roll｜Coconut "peach" you like🍑Peach coconut cake roll||🍑Using a Sanneng 39.5×32.5 large baking pan 🍑Peach Jam: Peach: 350g Sugar: 30 grams (adjust to your own taste) Lemon juice: 15 grams Wash the peach, remove the core, cut into small cubes, keep some red peach skin...
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Wash the peach, remove the core, and cut into small cubes. Keep some red peach skin for better color.
Add sugar and lemon juice, heat over low heat, stir and skim off the foam.
Cook until thick, then remove the peach skin and let it cool for later use.
Pour corn oil and milk into a basin and stir until emulsified evenly.
Add cactus fruit powder and stir evenly.
Sift in low gluten flour and stir evenly.
Add egg yolk and stir evenly.
Freeze the egg whites until the edges are frozen, add lemon juice, and add sugar in three batches. Beat until small peaks form.
Put one-third of the beaten egg whites into the egg yolk batter and mix evenly.
Pour the mixed egg yolk paste into the remaining egg whites and mix evenly.
Pour the cake batter into the baking pan, smooth it out with a scraper, and gently shake out the big bubbles.
Bake at 150 degrees for about 30 minutes.
After baking, take it out and let it cool. After the heat has dissipated, cover it with parchment paper to prevent it from drying out.
Take 80 grams of whipping cream, add 80 grams of peach jam, and blend evenly with a food processor.
Add the blended mixture, sugar, and coconut flour to the remaining whipping cream. Beat until stiff peaks form.
Cut the far end of the cake roll at a 45-degree angle.
Take about 60 grams of cream and put it into a piping bag. Use it to squeeze on top of the peach jam.
Spread the remaining cream directly on the cake slices.
First, squeeze some cream on the end closer to you, then add peach jam.
Use the cream in the piping bag to squeeze on the jam, spread it evenly with a spatula, and wrap the jam.
Use a rolling pin to help roll up the cake, tighten, and place in the refrigerator to chill.
Cover the cake with parchment paper after baking to prevent it from drying out.
Use a rolling pin to help roll up the cake tightly.
How do I store leftover peach coconut cake roll to keep it fresh?
To store leftover peach coconut cake roll, wrap it tightly in plastic wrap or aluminum foil and place it in the refrigerator. It should stay fresh for up to 3 days. For longer storage, you can freeze it by wrapping it well and placing it in an airtight container, where it can last for up to a month.
Can I make substitutions for the ingredients in the peach coconut cake roll recipe?
Yes, you can make several substitutions in this recipe. For example, if you don't have low gluten flour, you can use all-purpose flour, but the texture may vary slightly. You can also replace corn oil with vegetable oil or melted coconut oil. If you're looking for a dairy-free option, substitute the whipping cream with coconut cream or a non-dairy whipping cream alternative.
What are some good pairing suggestions for serving peach coconut cake roll?
The peach coconut cake roll pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with fresh fruit, such as sliced peaches or berries, to enhance the flavors. A light herbal tea or a refreshing iced tea would complement the dessert nicely.
Is the peach coconut cake roll suitable for a gluten-free diet?
This recipe is not inherently gluten-free due to the use of low gluten flour. However, you can make it gluten-free by substituting the low gluten flour with a gluten-free flour blend. Make sure to check that all other ingredients, like the baking powder, are also gluten-free.
What is the best way to roll the peach coconut cake without cracking?
To roll the peach coconut cake without cracking, make sure to let the cake cool completely before rolling it. When rolling, use a clean kitchen towel to help guide the cake and keep it tight. Roll it gently and avoid applying too much pressure. If the cake does crack slightly, you can cover it with cream or icing to hide any imperfections.
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