Remember those Snowballs from Hostess?  With the pink marshmallow dome?  Well that is what this reminds me of.  The Home Bakers Collective issued our first challenge “A Swiss roll in your Favorite Drink.”  I am not much for drinking but I had one of these years ago in Hawaii and I loved it.

INGREDIENTS

Strawberry & Pineapple Jam
800 g fresh strawberries, hulled and quartered
400 g fresh pineapple, cored and cubed
792 g sugar
115 g lemon juice

Strawberry Swiss Roll
3 eggs, seperated
1/4 + 2 tablespoons sugar
1 tablespoon coconut oil, melted and cooled
1 1/2 tablespoons milk
2 tablespoons freeze dried Strawberries, pulsed until very fine
1/2 teaspoon vanilla
1/2 teaspoon kosher salt
75 g cake flour, sifted

Coconut Meringue
1 tsp corn starch
1 tsp vanilla extract
1 tsp white wine vinegar
4 large egg whites
136 g sugar
40g unsweetened coconut flakes

Coconut Whipped Cream

238 g cold heavy cream
2 tablespoons sugar
1 tablespoon coconut cream
1 teaspoon vanilla extract

DIRECTIONS

Jam

In a large bowl mash strawberries and pineapple.  Transfer to a saucepan then add sugar and lemon juice. Stir over low heat until the sugar is dissolved. Increase heat and bring the mixture to a boil. Lower to a simmer.  Stir often until the mixture reaches 220 degrees F. Place in a bowl and let cool in refrigerator.

Strawberry Swiss Roll

Preheat oven to 350 degrees F. Line the bottom of a 12 x 17 inch jelly roll pan with parchment paper.

Place egg yolks in a mixing bowl. Add 1/4 cup sugar and whisk until sugar is dissolved and yolks are lightened in color. Drizzle in coconut oil, whisking constantly, until incorporated. Whisk in milk, vanilla, and salt.

Sprinkle sifted cake flour and dehydrated strawberries over batter and fold until combined.

Using a whisk attachment, beat egg whites until frothy in stand mixer. Add remaining 2 tablespoons of sugar and beat on high speed until whites hold medium peaks.

Fold a small amount of egg whites into batter to loosen it, then add the remaining egg whites.  Fold until just incorporated.

Pour batter into prepared jelly roll pan spreading the batter into an even layer using a large offset spatula.

Bake for about 10 minutes or until the top is springy and edges are just starting to brown.

Remove from oven. Carefully invert warm cake onto a piece of parchment.  Peel off parchment paper backing from bottom of cake.   Dust a clean tea towel with powdered sugar and lay on top of cake. Flip cake over on to towel.  Carefully roll up the warm cake in the towel. Let rolled cake cool completely before unrolling and filling.

Coconut Roulade

Line an 12 x 17 inch jelly roll tray with the baking paper, and preheat the oven to 325ºF.

Mix the cornstarch, vanilla and vinegar together in a small bowl until smooth then set aside. Whisk the egg whites in a clean, dry bowl until stiff,  then whisk in a little sugar, and a little of the cornstarch paste, and continue adding until they are completely mixed in.

Sprinkle half the coconut onto the prepared pan evenly. Spoon the egg white mixture over the coconut. Smooth out the surface with on offset spatula. Sprinkle with the rest of the coconut.

Bake for approximately 25 minutes, until golden colored.

Place a towel on the counter, topped with a sheet of baking paper, sprinkled with confectioner’s sugar and turn out the meringue onto the paper. Let cool.

Coconut Whipped Cream

Place cream in cold bowl from stand mixer.  Using whisk attachment on medium speed, whisk until cream is medium to stiff peaks.  Fold in coconut cream and vanilla extract.

Assembly

Unroll strawberry sponge and add an even layer of jam followed by an even layer of whipped cream.  Slowly, re-roll the sponge.  Refrigerate for at least 30 minutes. Place chilled roll on parchment. Take the cooled meringue and wrap around like a blanket.  You want the trim it so it covers the sponge and just has one seam.  It is okay if it is a little longer since you will trim the ends. Place seam side down and trim ends.  Serve chilled.