Coconut & passion fruit cake roll, perfect as a yule log

Ingredients

Sponge cake :

• 4 egg whites
• 1/2 cup sugar
• 4 egg yolks
• 1 tsp vanilla
• 3/4 cup flour
• 1/4 cup grated coconut

Cream :

• 2/3 cup cream
• 1 cup cream cheese (or mascarpone cheese)
• 1/2 cup coconut milk
• 1/4 cup sugar
• 1 tsp vanilla
• 3 passion fruits
• 1/4 cup grated coconut

Materials

• 1 electric whisk
• 1 sponge cake pan
• parchment paper
• 1 spatula
• wet cloth

Preparation

• Beat the egg whites. Add the sugar and beat again. When well incorporated, add the yolks and vanilla and mix well.
• Incorporate the sifted flour and the grated coconut into the mixture using a spatula. Transfer the batter to a baking sheet lined with greased parchment paper.
  
• Put the creams in the freezer. Bake the sponge cake for 12 minutes at 350°F (180°C). Then remove from the oven, cover with a damp cloth and leave to cool down.
• Beat the cold cream, cold coconut cream, cream cheese, (or mascarpone), vanilla and sugar until you obtain a very compact texture.
  
• Spread the cream (keep some for later ↓) on top of the sponge cake and sprinkle some grated coconut on top. Spread the passion fruit pulp (keep some for later ↓) over the entire surface.
• Gently roll the sponge cake. Transfer to serving platter.
  
• Cover the roll with cream and sprinkle with grated coconut. Add a some passion fruit pulp on top and decorate with half a passion fruit.
• Store the roll in the fridge before serving. And now, it's ready !