Strawberry Jam

Strawberry Meringue Cake Roll Mexican

Strawberry Meringue Cake Roll Mexican

Ingredients

Recipe for: Nino Envuelto de Merengue con Fresas y Crema – Strawberry Meringue Cake Roll

Serves 8 to 10

Cake

• 8 egg yolks, at room temperature
• 1 cup granulated sugar
• ¼ teaspoon salt
• ½ teaspoon pure vanilla extract
• 4 egg whites, at room temperature
• 1 cup all-purpose flour, sifted

Meringue

• 4 egg whites, at room temperature
• pinch of salt
• 1 cup granulated sugar

Filling

• 1½ cups heavy cream
• 1 cup confectioner’s sugar
• ½ vanilla-bean, scraped, or 1½ teaspoons pure vanilla extract
• 2½ to 3 cups sliced or chopped strawberries

Method

1. Preheat the oven to 350°F
2. Grease 2 baking sheets and line with parchment paper
3. Reserve one of the prepared baking sheets for the meringue and lightly grease and flour the parchment paper of the one you will use for the cake

TO MAKE THE CAKE, in a bowl, beat the egg yolks with the granulated sugar and salt until thick and pale, about 5 minutes

1. Add the vanilla
2. In a separate bowl, whip the egg whites until they are stiff, but not dry, 4 to 6 minutes
3. Carefully fold the egg whites into the egg-yolk mixture
4. Sprinkle a little bit of the sifted flour on top, fold in carefully, and repeat, gradually adding the rest of the flour
5. Spread the batter evenly on the prepared pan using an offset spatula
6. Bake until the cake is golden and springs back when lightly pressed in the center, 15 to 20 minutes
7. Remove the cake from the oven and let cool
8. Decrease the oven temperature to 275°F
9. Once the cake has cooled slightly, run a knife around the edges, put a piece of parchment paper on top, flip it over, remove the parchment paper from the bottom, and leave bottom side up to spread the filling

TO MAKE THE MERINGUE, make sure your bowl is very clean and very dry

1. Beat the egg whites with the salt until it is bubbly and beginning to thicken but has not quite reached soft peaks
2. Gradually add the granulated sugar while still beating, and continue to beat until stiff but not dry peaks form, 3 to 5 minutes
3. Spoon the meringue into a piping bag fitted with a tip attachment or into a plastic bag with the corner cut off
4. Pipe strips 4 to 6 inches long onto the reserved baking sheet
5. Bake until dry, 15 to 20 minutes
6. Let cool
7. Crush slightly, if desired

TO MAKE THE FILLING, beat the heavy cream with an electric mixer or by hand until slightly thickened

1. Add the confectioner’s sugar and vanilla and continue beating until thick and smooth, 5 to 7 minutes total
2. You are now ready to assemble the cake
3. Spread some of the filling all over the cake, sprinkle on some of the crushed meringue, and top with a layer of strawberries
4. Roll tightly away from you, tuck the seam under the roll, cover with the remaining filling, and decorate with the remaining strawberries
5. Freeze for 15 minutes or refrigerate for 30 minutes (don’t refrigerate it for longer than 1 hour or the meringue will lose its crunch)
6. Top with the remaining meringue, decorating as you wish
7. Serve immediately (as if you could resist the temptation!)