Description
Mexican Jam Rolls, also known as Niño Envuelto, is a delightful rolled sponge cake filled with sweet strawberry jelly and covered with shredded coconut. This light and fluffy treat combines a delicate vanilla-flavored sponge with the fruity sweetness of jam, making it perfect for dessert or a festive snack.
Ingredients
For the Cake:
- Cooking spray, oil, or butter (for greasing)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 4 large eggs, separated (room temperature)
- ¾ cup granulated sugar, divided
- ¼ cup vegetable oil (canola or grapeseed)
- ¼ cup whole milk
- 1 ½ teaspoons vanilla extract
For the Filling and Topping:
- 2 – 2 ½ cups strawberry jelly, jam, spread, or preserves
- 2 cups sweetened shredded coconut
- Powdered sugar (for dusting)
Instructions
- Preheat and Prepare Pan:
Preheat your oven to 350℉ (175℃). Grease a 12×16-inch baking sheet with cooking spray, oil, or butter, then line it with parchment paper, pressing down to create a smooth, seamless surface. Grease the parchment paper and set aside.
- Sift Dry Ingredients:
In a medium bowl, sift together the all-purpose flour, baking powder, and fine salt to ensure even mixing and a light cake texture.
- Whip Egg Whites:
In a separate medium bowl, using a hand or stand mixer on medium speed, beat the egg whites and ¼ cup of the granulated sugar until soft peaks form (about 4-5 minutes). Transfer to another bowl and set aside.
- Mix Egg Yolks and Wet Ingredients:
In a large bowl, combine the egg yolks with the remaining ½ cup sugar, mixing until just combined. Add the vegetable oil, whole milk, and vanilla extract, then beat on medium speed until the mixture becomes light and frothy.
- Incorporate Egg Whites:
Gently fold half of the whipped egg whites into the yolk mixture using low speed just until combined. Repeat smoothly with the remaining whipped egg whites to maintain the batter’s lightness.
- Fold in Dry Ingredients:
Using a rubber spatula, gently fold the sifted flour mixture into the egg batter in thirds. Combine just until smooth and avoid overmixing to keep the batter airy.
- Bake the Cake:
Pour the batter onto the prepared baking sheet and spread it evenly to cover the entire surface. Bake for 7 to 10 minutes until the cake springs back when lightly pressed and a toothpick inserted comes out clean. Avoid overbaking.
- Prepare to Roll:
Lay out a piece of parchment paper larger than the cake or a clean kitchen towel. Dust it thoroughly with powdered sugar to prevent sticking.
- Invert and Roll the Cake:
Right after removing the cake from the oven, run a knife around the edges to loosen it. Immediately invert the cake onto the sugared parchment or towel, peel off and discard the parchment from the bottom. Roll the cake tightly with the parchment or towel starting from the narrow end, and allow it to cool completely at room temperature for about 2 hours.
- Fill the Cake:
Once cool, carefully unroll the cake. Spread 1 ½ to 2 cups of strawberry jelly or jam evenly over the cake surface.
- Re-roll and Top:
Roll the cake back up tightly without the parchment or towel. Spread the remaining strawberry jelly over the outside of the rolled cake, then sprinkle generously with shredded coconut until fully covered.
- Optional Slice Ends:
For a cleaner appearance, cut off ½-inch slices from both ends of the rolled cake.
- Serve:
Place the Niño Envuelto on a serving tray. Slice into 1 inch pieces and serve immediately for best freshness and flavor.
Notes
- The cake must be rolled while still warm to prevent cracking.
- Using room temperature eggs helps achieve better volume when whipping egg whites.
- Be careful not to overbake the sponge; it should be springy and moist.
- Any type of fruit jam or preserves can be used as filling according to preference.
- Ensure the parchment paper or towel is well dusted with powdered sugar to avoid sticking during rolling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
