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Niño Envuelto cake sliced on a white plate
5 from 5 votes

Mexican Niño Envuelto Recipe

Prep Time5 mins
Total Time40 mins
Servings: 8 slices
Calories: 120kcal

Ingredients

  • A little bit of softened butter or canola oil (to grease baking sheet)
  • 3 medium eggs approx 130 gr / 4.6 oz, room temperature
  • 1/3 heaping cup sugar 75 gr + 1/2 teaspoon
  • 2/3 cups flour 75 gr, shifted
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 1/3 cup strawberry marmalade
  • 1/4 cup unsweetened coconut

Utensilios

  • Baking sheet or Swiss Roll tin 9x23 inches (23x33 cm)
  • Parchment paper
  • Mixer
  • * Measuring cups
  • * Measuring spoons
  • Kitchen scale (if you prefer the measurements in the metric system)
  • Kitchen towel (in case you don't have parchment paper)

Instructions

  • Pre-heat oven at 400 °F (200 °C)
  • Grease baking sheet with the butter and line it with parchment paper, pushing it against the whole surface and walls of the sheet. Cut an extra sheet of parchment for rolling the cake later.
  • Mix eggs and sugar together at high speed until fluffy and airy. You will see the mix turning a light shade of beige and the mixer beaters leaving marks on it. This will take approximately 4-5 minutes.
  • Add vanilla and mix for a few seconds more. Remove the mixer.
  • Mix sifted flour and baking powder together and add to the egg-sugar mixture.
  • With a spatula, gently fold the flour into the liquid ingredients, be careful, we want to keep the airy consistency in the sponge.
  • Pour mixture over prepared baking sheet and spread it evenly with the spatula, making sure the batter cover all four corners.
  • Bake for 8 minutes, but please don't over-bake, start checking at 7 minutes introducing a toothpick into the center. If it comes out clean, it is ready.
  • Take the sponge out of the oven and let it cool down for a couple of minutes. It is important to roll the sponge while it is warm, if not it will break. So you want to roll it as soon as you are able to without burning yourself.
  • Cover the top of the sponge with a little bit of sugar, place the other parchment sheet (or kitchen towel) on top. Carefully and quickly turn the baking sheet over to remove the sponge.
  • Peel the parchment paper from the now top of the sponge. Take one end of the bottom parchment paper and start rolling it up, leaving the paper in the middle, don't worry.
  • Let it cool down for another 3 minutes. Meanwhile, stir the strawberry marmalade to get a spreadable consistency. If it is too thick, you can add a little bit of water, but only 1/8 teaspoon at a time.
  • Unroll the sponge and spread a think layer using 1/2 of the strawberry marmalade on the surface.
  • Roll it again, this time peel the paper back as you roll. Make sure the sponge seam is at the bottom.
  • Cover with the rest of the strawberry marmalade and the coconut.

Nutrition

Nutrition Facts
Mexican Niño Envuelto Recipe
Amount per Serving
Calories
120
% Daily Value*
Fat
 
3
g
5
%
Saturated Fat
 
2
g
13
%
Cholesterol
 
61
mg
20
%
Sodium
 
82
mg
4
%
Potassium
 
59
mg
2
%
Carbohydrates
 
19
g
6
%
Fiber
 
1
g
4
%
Sugar
 
7
g
8
%
Protein
 
3
g
6
%
Vitamin A
 
89
IU
2
%
Vitamin C
 
1
mg
1
%
Calcium
 
43
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breads, Dessert
Cuisine: Mexican

Notes

Tip: No parchment paper? No worries, just grease the baking sheet really well, and use a kitchen towel for rolling the cake.
Tip: The sponge should be flexible and moist, if you over-bake it, it will be dry and may break when you roll it. You know your oven, you will know when to check it.
Filling variation: While the traditional niño envuelto from my pueblo is filled with marmalade, you also can use cream filling; however, if you use cream make sure the sponge is completely cold before spreading it on.