Five-Spice Toasted-Coconut Cake Roll with Tropical Fruit Compote
"Angel food cake batter makes a delicate base for a sorbet or ice cream cake roll. This is a great make-ahead dessert because you can freeze the rolled cake for up to 2 days before serving it with the compote. To soften the sorbet for spreading on the cake, let it stand at room temperature for 30 to 45 minutes...."
INGREDIENTS
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Cake:
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1/2 cup sifted cake flour
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3/4 cup granulated sugar, divided
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3/4 teaspoon five-spice powder
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6 large egg whites
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1/2 teaspoon cream of tartar
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Dash of salt
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1 teaspoon fresh lemon juice
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1 teaspoon vanilla extract
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1/2 teaspoon coconut extract
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1/3 cup flaked sweetened coconut
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2 tablespoons powdered sugar
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1 pint mandarin orange with passionfruit sorbet (such as Edy's Whole Fruit Sorbet), softened
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Compote:
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1 cup (1/2-inch) cubed peeled ripe mango
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1 cup (1/2-inch) cubed fresh pineapple
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1 cup (1/2-inch) cubed peeled kiwifruit
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2 tablespoons brown sugar
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2 tablespoons dark rum
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Remaining ingredient:
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1/4 cup flaked sweetened coconut, toasted
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