This classic cake will delight you, perfect for sharing during this holiday season, with the soft sponge cake in an intense red color and a creamy, rich filling made with cream cheese. Frosted with coconut that gives it the perfect holiday touch.
In a bowl, beat the egg whites until they double in volume and set aside. In another bowl, beat the egg yolks with the sugar until they double in volume. Set aside.
With the help of a spatula, mix the two previous preparations. Add the flour and cocoa to the egg mixture, passing them through a sieve. Mix until fully combined with gentle and folding movements, then add the food coloring.
Pour onto a baking sheet lined with parchment paper and spread completely; bake for 10 minutes.
Remove the parchment paper and place it on a damp towel or cloth. Let it cool and set aside.
For the frosting, beat the Philadelphia® cream cheese and gradually add the powdered sugar and coconut cream.
Unroll and spread the cream, leaving approximately a 2 cm gap at the edges, roll up and refrigerate for 15 minutes.
Spread the remaining cream over the roll until completely covered and sprinkle with shredded coconut.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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