McKenzie's Baking eBook Volume 1 | Page 3

Coconut Roulade Cake Ingredients: 2/ 3 cup cornflour 1 rounded tbs plain flour 1 tsp Ward’s Baking Powder 3 eggs, separated Pinch of McKenzie’s Australian Natrural Sea Salt/fine grind 1/ 2 cup white sugar 2 tsps vanilla essence 2 tbs icing sugar 1/ 2 cup McKenzie’s Moist Coconut 1/ 3 cup strawberry jam Preparation Time: 30 minutes | Cooking Time: 15 minutes | Serves: 8 slices Method: 1. Preheat oven to 180°C 2. Grease a swiss roll tin (30cm x 25cm x 2cm deep) and line base with baking paper, allowing a 3 cm overhang on the long sides of the tin. 3. Sift the combined flours and baking powder three times and set aside. 4. Using electric mixer, beat the egg whites and salt until soft peaks form, then gradually add the sugar, beating constantly until stiff peaks form. 5. Add the egg yolks and vanilla. Beat until combined. 6. Gently fold in the flour mixture and spread evenly into the tin. Bake for 15 mins, until cake springs back to gentle touch in centre. 7. Meanwhile, lay out another sheet of baking paper and sprinkle with icing sugar and coconut. 8. When cooked, turn sponge out onto baking paper; spread quickly with jam and then roll up, starting at the short end. 9. Leave to cool for around 15-20 mins. Slice and serve. 5 Lemon Slice Preparation Time: 20 minutes | Cooking Time: None | Serves: 12 Ingredients: 1 cup sweetened condensed milk 200g unsalted butter 400g plain biscuits 2 cups McKenzie’s Fine Desiccated Coconut 2 lemons, rind finely grated 2 tbs (40 ml) fresh lemon juice Lemon icing 2 cups icing sugar mixture 40g butter, softened 2 1/2 tbs lemon juice (approx. 1 lemon) 1 cup McKenzie’s Moist Coconut for sprinkling Method: 1. Grease and line a 3cm-deep, 15.5cm x 25cm (base) slice pan with 3cm overhang. Place condensed milk and butter in a small saucepan over medium heat. Cook, stirring for 4 to 5 minutes or until butter melts. 2. Place biscuits in a food processor and process to fine crumbs. Combine crumbs, coconut, lemon rind and lemon juice in a bowl. Add hot butter mixture. Stir until well combined. 3. Press biscuit mixture into prepared pan. Refrigerate for 1 1/2 hours or until firm. 4. To make Lemon Icing: Place icing sugar mixture, butter and lemon juice in a bowl. Beat with a wooden spoon until smooth. Spread icing over slice. Top with coconut. Refrigerate for a further 30 minutes or until icing has set. Cut into pieces. Serve. 6