Five-Spice Toasted-Coconut Cake Roll With Tropical Compote

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Freeze the rolled cake up to 2 days before serving it with the compote. To soften the sorbet for spreading on the cake, let it stand at room temperature for 30 to 35 minutes.

Ingredients

• 1/2 cup sifted cake flour
• 3/4 cup granulated sugar, divided
• 3/4 teaspoon five-spice powder
• 6 large egg whites
• 1/2 teaspoon cream of tartar
• Dash of salt
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/3 cup flaked sweetened coconut
• 2 tablespoons powdered sugar
• 1 pint mandarin orange with passionfruit sorbet, softened
• 1 cup (1/2-inch) cubed peeled ripe mango
• 1 cup (1/2-inch) cubed fresh pineapple
• 1 cup (1/2-inch) cubed peeled kiwifruit
• 2 tablespoons brown sugar
• 2 tablespoons dark rum
• 1/4 cup flaked sweetened coconut, toasted

Directions

1. Preheat oven to 325°.
2. Line bottom of a 15 x 10-inch jelly roll pan with wax paper; set aside.
3. To prepare cake, combine flour, 6 tablespoons granulated sugar, and five-spice powder, stirring with a whisk.
4. Place egg whites in a large bowl; beat with a mixer at high speed until foamy.
5. Add cream of tartar and salt; beat until soft peaks form.
6. Add 6 tablespoons granulated sugar, 2 tablespoons at a time, beating until soft peaks form.
7. Beat in juice and extracts.
8. Sift 1/4 cup flour mixture over egg white mixture; fold in.
9. Repeat with remaining flour mixture, 1/4 cup at a time.
10. Spread batter into prepared pan.
11. Sprinkle with 1/3 cup coconut.
12. Bake at 325° for 20 minutes or until cake springs back when lightly touched.
13. Place a clean dish towel over a large wire rack; dust with powdered sugar.
14. Loosen cake from sides of pan; turn out onto towel.
15. Carefully peel off wax paper; cool 3 minutes.
16. Starting at narrow end, roll up cake and towel together.
17. Place seam side down, on wire rack; cool cake completely.
18. Unroll cake, and remove towel.
19. Spread sorbet over cake, leaving a 1/2-inch border around outside edges.
20. Reroll cake.
21. Wrap cake in plastic wrap; freeze 1 hour or until firm.
22. To prepare compote, combine mango and next 4 ingredients; let stand 20 minutes.
23. Cut cake into 16 slices, and place 2 slices on each of 8 plates.
24. Spoon about 1/4 cup compote over each serving, and sprinkle each serving with 1 1/2 teaspoons toasted coconut.

Yield: 8 servings