Summer Fruit Roulade

Week 11, recipe 10 ~ Summer Fruit Roulade found on page 70

This is not a lemon cake (It's actually coconut!), but the eggs were VERY rich with golden yolks.   
Before I baked this cake I was discussing it with Mom & Sarah...I was so afraid that it would have the same problems as the last Roulade that I made...Sarah suggested that I bake it for less time, and Mom suggested that I try rolling the cake up in a towel.  So, I did followed both suggestions and it turned out!!!  It was actually nicely round, but by the time we ate it the cake had sagged into an oval shape.  Oh well, it still tasted good!  


 Notes:  
~I baked it for 15 minutes instead of 20 minutes (spring back, not firm)
~And I rolled it in a powdered sugared towel. 
~It called for "creamed coconut" , I used Coconut Cream, that I weighed up, chilled & grated).
~My filling plans didn't turn out so I ended up using a half-pint of our homemade tart plum jam (very good btw).
~The recipe called for Kirsch, but we used 3 parts raspberry syrup and 1 part brandy for the filling cream and I whipped extra cream for serving and used only raspberry syrup, no brandy and about 1/2 T of powdered sugar.  
~Another time I wouldn't bother with the brandy.  The raspberry syrup was great!  
~The lovely yellow color is due to the fact I used golden free-range eggs (from: www.facebook.com/GuadalupeRanch).

This is the way it is supposed to work!