Coconut-Almond Roulade

  • Megsmom Posted: 03/29/14
    Worthy of a Special Occasion

    This recipe is ALL WRONG. There is no leavening agent, the batter is way too thin and it DOES NOT rise. do not make until Souther Living adjusts the ingredients. I am an experienced baker and have made many roulades. This is a total waste of time and ingredients.

  • Ksmason820 Posted: 04/22/14
    Worthy of a Special Occasion

    I am so glad to hear that others had the same experience I had. I wouldn't considered myself an experienced baker but I have made a roulade before. Mine didn't rise either - it was very thin. I remeasured my pan- correct size as specified in the recipe. I thought did I not beat the eggs enough this is where I don't have enough experience- I used my kitchen aid stand mixer and beat approximately 4 minutes - egg mixture was thick and pale. I did use King Arthur's unbleached cake flour - don't know if this effected the outcome. I used canned coconut mix. I made it for Easter lunch for my family so I was very disappointed. I would love to hear from Southern Living about this as I have subscribed to the magazine for over thirty years.

  • Thom67 Posted: 03/23/14
    Worthy of a Special Occasion

    I was expecting more of a cake; this was very rubbery. With 6 eggs and only 3/4 cup of flour, the batter was very runny. I cooked for 10 minutes and was afraid to leave in longer since the edges were starting to crisp on one side. Maybe my cake flour is old but it didn't really puff up.

  • tylerkirks Posted: 04/12/14
    Worthy of a Special Occasion

    I believe the confusion may be the "coconut milk" - I was unsure whether to use the boxed milk or the can milk that I've used for Thai cooking. I went with the can - regular, not unsweetened - and was very pleased with the results. I would suggest revising how the cake is removed from the pan and rolled - put the parchment paper on the counter (a dish towel works, too - then add the powdered sugar and turn the cake out - don't try to flip a cake with powdered sugar on it. I give the cake 5 stars - but the directions get 1.

  • ConnieRhoads Posted: 05/15/14
    Worthy of a Special Occasion

    I made this twice this AM., both with results that were unsatisfactory. It certainly looked beautiful in the picture. The flavor is good but it looks awful. I think the pan size is way too big; a standard jellyroll pan is 10 x 15. This is by far the worst recipe I have made from Southern Living. It is not up to their standards.

  • Nancy317 Posted: 04/19/14
    Worthy of a Special Occasion

    This was awful! Do not waste your time! I foolishly tried 3 times thinking I did something wrong and it turned out like greasy rubber.

  • picholine1 Posted: 04/04/14
    Worthy of a Special Occasion

    Oh for goodness sake ,this is a sponge cake , there is no leavening except the eggs .Did you actually make this . No mention of flavor .i think the reviewers never made it ! It's delish !

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