Rum and raisin roll cake
Ingredients
Cake
1 stick unsalted butter (room temp)
1¼ cup sugar
2 eggs (room temp)
2 cup flour
1 tsp. baking soda
1 tsp. baking powder
1 cup coconut milk
½ stick of vanilla bean
1 tbsp. vanilla extract
¼ cup coconut rum or regular white rum
1 cup powdered sugar
Filling
1 stick unsalted butter
½ cup rum soaked raisins
1 tsp. vanilla extract
4 tbsp. milk
3½ cup powdered sugar
Instructions
- Cream the sugar and butter till whipped and smooth
- Beat in the eggs one at a time
- Sift, flour, salt, baking powder and soda together in a dish
- In another dish combine the milk and vanilla
- Add flour and milk mixture alternately in the blended ending with flour
- Take some wax or parchment paper well greased on both sides and line a baking sheet
- Pour the cake batter into the sheet and bake at 350 for 15 min or until the cake is cooked
- On a clean towel, sprinkle the powdered sugar over the entire surface and turn out the cake onto the towel
- Peel back the wax/parchment paper and brush on the coconut rum/ white rum
- Roll the cake up in the towel and place in the fridge for 1 hour max or allow to cool on a cooling rack
- For the filling. Cream the butter and powdered sugar blend together vanilla milk, 1/4 cup of raisins in a blender.
- Add this blended mixture to the whipper butter and sugar and whip till creamy
- Once cake is cooled run roll and spread the icing all over the center, sprinkle with the remaining 1/4 cup of raisins
- Roll the cake up by itself ( no towel) wrap in a foil or plastic wrap and place back in the fridge for 15 minutes, slice with a serrated knife and serve.