Sponge roll with cream and coconut flakes

This sponge roll with cream and coconut flakes, a delicious dessert that will decorate any festive table.

Cooking time 45 minutes


Eggs 3 pcs

Flour 100 g

Starch 2 tbsp. l.

Sugar 100 g

Butter 100 g

Condensed milk. with sugar 120 pcs

Coconut flakes 50 g

Vegetable oil 1 tsp.



Divide the eggs into yolks and whites. Beat the whites into a foam.

Add sugar and flour with starch little by little.

Cover the baking sheet with parchment and grease with vegetable oil. Pour the dough onto a baking sheet and flatten.

Bake in an oven preheated to 200 degrees C for 10-12 minutes until golden brown.

Turn the sponge cake upside down, sprinkle with water and remove the parchment. Roll the biscuit in a towel and leave to cool.

Beat butter with condensed milk into cream.

Leave 2 tbsp. tablespoons of cream, grease the biscuit with the rest of the cream.

Roll up the biscuit.

Grease the outside of the roll with the rest of the cream and sprinkle with coconut. Leave in refrigerator for 2-3 hours to cool.

Cut into portions and serve.

Bon appetit and Happy New Year!