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Prep Time 15 mins
Cook Time 10 mins
Resting Time 30 mins
Total Time 55 mins
Course Breakfast, Dessert, Snack
Cuisine French
Servings 10 slices
Calories 186 kcal


  • Scale
  • Sieve
  • Saucepan
  • Stand mixer with flat beater
  • Stand mixer with whip
  • Spatula
  • Baking tray (40cmx30cm)
  • Baking paper or silicone mat
  • Angled spatula


  • 45 g Flour
  • 25 g Milk Full fat
  • 30 g Grapeseed oil
  • 55 g Egg yolks Around 3 yolks
  • 10 g White sugar For the egg yolks
  • 100 g Egg whites Around 3 whites
  • 40 g White sugar For the egg whites
  • 1 pinch Salt
  • 40 g Shredded coconut


  • Preheat the oven at 170°C.
  • Sieve the flour.
  • Warm the milk and the grapeseed oil in the saucepan.
  • Place the egg yolks with 10g of sugar in the bowl of the stand mixer equipped with the whip.
  • Whisk at medium speed until the mixture is thick and lightened in color (ribbon stage). This may take 3 to 5 minutes.
  • Beat the egg whites with the salt and add the 40g of sugar in three times until it forms a soft peak on the whip (a meringue).
  • Use the spatula to combine the two mixtures, gently, in order not to "break" the egg whites meringue.
  • Add few spoons of the eggs mixture to the warm milk and oil and stir using a whisk, to combine the two mixtures. This will allow an easier combination of the oily mixture to the rest of the batter.
  • Add the flour and 30g shredded coconut to the eggs and combine gently using the spatula.
  • Add the oil/milk mixture to the batter and combine using the spatula.
  • Pour evently onto the baking tray covered with parchment paper or a silicone mat. Spread it evenly using the (angled) spatula (it should be around 8mm thick).
  • Scatter the 10g left of shredded coconut all over the cake.
  • Bake for 10 minutes.
  • Let it cool down for at least 30 minutes before rolling it.


Please refer to the Montage section below to see the use of this preparation.
Keyword Batter, Roll, Sponge