For the cake:
- 100 g of sugar
- 80 g of flour
- 4 eggs
- 4 tablespoons of strawberry jam (or more depending on taste)
- 125 g of softened butter
- 150 g of icing sugar
- half teaspoon of vanilla extract
- 1 tablespoon of milk
- A few drops of pink food coloring
- 3 tablespoons of coconut powder
Preheat oven to 200 °.
Separate egg whites from yolks into 2 bowls. Mix the egg yolks and sugar until it whitens. Beat the egg whites until stiff. Add together the egg yolk mixture / sugar with the flour and the egg whites gently (do not break). Stir until you get a smooth and rather fluffy paste.
On a greased rectangular tray or baking paper, spread the dough and cook it for 10 minutes (or slightly more depending on the power of your oven). The cake should be lightly brown. Turn out on a damp cloth and let it cool a bit. Once the cake is lukewarm spread it with jam thenroll the cake before letting it cool completely.
For decoration we will make a buttercream: In a large bowl, put the butter, beat it with an electric mixer until it is smooth. Add the vanilla extract and mix briefly. Then add the icing sugar gradually, often scraping sides and bottom of bowl with a spatula. When all the sugar has been added, the mixture is quite dry so add the milk and the dye to relax it and mix it at medium speed again until the butter cream becomes light and airy. This may take some time depending on your drummer but use the average speed for this stage.
Cover the cake with the buttercream and smooth the surface well then sprinkle the Swiss Roll with coconut and cut it into slices before serving it.