Raffaello Cake Roll (Almond Coconut Cake)
User Reviews
4.8
Raffaello Cake Roll (Almond Coconut Cake)
Description
This almond coconut cake roll starts with a sponge made by beating eggs and sugar until tripled, incorporating air into the batter as the leavening element. Flour is carefully folded in to maintain this lift. The batter is baked as a thin sheet, then flipped onto a towel and rolled while warm to form the cake roll shape.
The creamy filling combines smooth butter and cream cheese whipped with almond extract and folded with cold heavy cream to create a light, rich texture. The cake is decorated with roasted almond pieces, coconut flakes, and wafer pieces, which add texture contrasts and enhance the almond-coconut flavor profile reminiscent of Raffaello candies.
This cake roll serves as a delicate dessert option suitable for almond and coconut lovers. It pairs well with tea or coffee, offering a balance of lightness in sponge with creamy filling and crunchy toppings.
Ensuring the eggs and sugar are beaten thoroughly is crucial as this provides the structure of the cake without additional raising agents. The cake should be handled carefully when rolling to avoid cracks, and all ingredients like cream cheese and butter should be at room temperature for smooth mixing.
Ingredients
- 6 egg
- 1 cup sugar
- 1 cup flour
- 1 cup butter room temperature, unsalted
- 1 cup sugar
- 16 oz cream cheese room temperature
- 1 tsp almond extract
- 1 cup heavy whipping cream very cold
- 1/2 cup almonds roasted, pieces
- 1/2 cup coconut flakes
- 1/2 cup wafer pieces
- ferrero raffaello candies optional for decoration
Instructions
- Preheat oven to 350°F. Using a stand or hand mixer, beat the eggs with 1 cup of sugar on low speed, and then increase speed to medium-high and beat until the mixture triples in volume, about 10 minutes.
- Using a spatula, fold the flour into the egg mixture in thirds. Be extra careful not to over mix the dough.
- Spread the dough onto a baking sheet (10" X 15" is the perfect side) lined with parchment paper. Bake for 12 minutes.
- Remove the cake from the oven and place a kitchen towel over it. Flip the baking sheet over and carefully roll the cake into a spiral starting with the shorter side. Let the roll cool at room temperature. Remove towel and parchment paper.
- Gather your ingredients for the cake cream.
- With a stand mixer or hand mixer, whisk the butter with 1 cup of sugar until it's completely smooth. Add the almond extract and beat to combine.
- Next, add in the cream cheese, continuing to whisk the mixture until it's perfectly creamy. In a separate dish, whip the heavy whipping cream until it forms stiff peaks.
- Little by little, add the whipped cream to the butter and cream cheese mixture.
- Spread the cream on the inside of the sponge cake. Next, sprinkle on the almonds, half of the coconut flakes, and the wafer pieces.
- Roll up the cake as tightly as you can without breaking it. Frost it with the remainder of the cream. Sprinkle the rest of the coconut flakes on top of the roll and decorate the top with Ferrero Raffaello candies as you wish.
- Keep the cake refrigerated until you're ready to serve it. Slice and enjoy!
Notes
- Beat eggs and sugar for about 10 minutes to incorporate enough air for leavening, as this recipe does not use baking powder or soda.
- Handle the sponge gently when rolling to avoid cracks; roll while still warm.
- Use room temperature butter and cream cheese to ensure a smooth, creamy filling.
- If desired, decorate with Ferrero Raffaello candies for additional almond-coconut flavor and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 608 kcal
% Daily Value*
| Calories | 608kcal | 30% |
| Carbohydrates | 49g | 16% |
| Protein | 9g | 18% |
| Fat | 43g | 66% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 183mg | 61% |
| Sodium | 184mg | 8% |
| Potassium | 185mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 37g | 74% |
| Vitamin A | 1391IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 88mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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