Rachel Khoo: piña colada swiss roll

Rachel Khoo rolls up an exotic piña colada swiss roll
Rachel Khoo29 May 2014

Coconut, pineapple and rum, the classic components of a piña colada, are the inspiration for this week’s bake. It makes for a show-stopping summer pudding and if you fancy getting a bit kitsch, you can garnish it with cocktail umbrellas.

piÑa colada swiss roll

Serves four

For the sponge:

125g golden caster sugar

5 medium free-range eggs

110g self-raising flour

For the pineapple filling:

100g caster sugar

3 tbsp rum

1 small pineapple, peeled, halved lengthways and sliced thinly

For the cream:

2 tins full-fat coconut milk, chilled

300ml whipping cream

2-3 tbsp icing sugar

Preheat the oven to 170C (fan)/Gas Mark 5. Grease and line a 30cm x 30cm baking tray or cake tin with baking paper.

Whisk the sugar with the eggs for five minutes until pale and fluffy and almost tripled in size. Fold the flour lightly into the mixture then spread it out in the tin. Place in the oven for 12-15 minutes, or until light golden and springy.

Remove from the oven and flip on to a clean tea towel. Lift away the tin (leaving the paper on the sponge) and use the tea towel to roll up the sponge. Leave to cool.

Bring the sugar and 100g water to a simmer in a small saucepan, until the sugar has dissolved. Add the rum.

Place the pineapple in a bowl and pour the syrup over the top. Set aside.

Extract the layer of thick cream from the coconut milk. Place in a blender and blend until smooth. Whip the cream to soft peaks with the icing sugar, add the coconut cream (if a little water separates during the whizzing process, pour it off) and whip again.

Uncurl the sponge and peel off the paper. Use a pastry brush to dab the cake with the rum syrup. Lay pineapple slices all the way along the sponge. Spread two-thirds of the cream over the top, then gently roll up the sponge. Place on a serving dish then spread the remaining cream over the Swiss roll and overlap the remaining slices of pineapple on top.

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