How to make Malacañang Roll:
- Boil water with sugar to soft ball stage (234-240 °F on candy thermometer)
- Beat egg whites until almost stiff. Pour in hot syrup in a thin, steady stream, beating continously until merengue cools.
- Unroll Cream Sponge cake; spread with Chocolate Fudge Frosting, reserving some for decoration. Top with half of meringue. Reroll cake and decorate with remaining meringue and frosting.