Mexican Roll by Nino Envuelto
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
In Mexico, sponge rolls with a sweet layer are called Niño Envuelto (Spanish: niño envuelto (a wrapped-up baby). The sponge cake is first spread with fruit jams, then rolled into a roll and topped with jam. To ensure the sponge cake turns out perfect, mix the dough with ready-made muffin mix. Cool the finished cake first without the filling, rolling it into a roll using a towel. This will help the sponge cake take the desired shape and prevent it from tearing from the abundance of filling when it cools. Then unroll it and spread with strawberry jam and coconut filling. Roll it up again, spread the remaining jam on top, and serve with a cup of tea or coffee.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 6 eggs
- 1 package vanilla cake mix
- 0.5 cups of milk
- 1/4 cup vegetable oil
- 1/3 cup powdered sugar
- 1-1/4 cups strawberry jam
- 1 cup coconut flakes
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C). Line a 15 x 10-inch baking sheet with waxed paper or aluminum foil. Grease and flour the pan.
- Using a mixer on medium speed, beat the eggs for 5 minutes or until fluffy and pale yellow.
- Add cake flour, milk, and vegetable oil. Mix on low speed for 1-2 minutes until smooth.
- Pour 3 cups of batter onto the prepared baking sheet. Bake at 175°C for 12-15 minutes. Remove from the oven.
- Place a clean kitchen towel on the table. Sprinkle it with a thin layer of powdered sugar and place the cake layer on top. Remove the waxed paper (or foil). Gently roll the cake layer and the kitchen towel together, using the shorter side as a roll.
- Let the roll cool for 10 minutes. Then place it in the refrigerator, covered with a towel, for another 30 minutes.
- Slowly roll out the roll. Spread it with 3/4 cup of strawberry jam. Sprinkle with 3/4 cup of coconut. Roll it again, but without the tea towel. Place it on a serving platter, spread with the remaining jam, and sprinkle with coconut.
- Slice the roll into 2.5cm thick slices. Serve with a large spoonful of dulce de leche.
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