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Ingredientes
- 10 x Large eggs kept at room
- Â Â temperature for 1/2 hour
- 1 c. all-purpose flour sifted
- 1 Tbsp. baking pwdr
- 1 c. granulated sugar
- 1 Tbsp. vanilla extract
- Â Â Confectioners' sugar
- 2 c. heavy cream
- 1 tsp vanilla extract
- 1/2 c. confectioners' sugar sifted
- 2 c. minced strawberries
- Â Â (or possibly Guyaba or possibly other fruit, in 1/2" piece
- 3/4 c. sweetened condensed lowfat milk
- 1/2 c. crema or possibly half-and-half
- 1 c. evaporated lowfat milk
- 2 Tbsp. rum, brandy, mezcal, or possibly
- Â Â other liquor of your choice
- 1/2 c. butter - (1 stick) softened
- 1 tsp vanilla extract
- 1Â 1/2 c. confectioners' sugar sifted
- 2 Tbsp. lowfat milk
Direcciones
- Preheat oven to 350 degrees. Oil a jellyroll baking pan and line it with waxed paper oiled on both sides. Separate the yolks and whites in 2 bowls. Sift the flour and baking pwdr together.
- Beat the yolks till light and lemon colored, about 20 min. The consistency should be very thick, and when you lift the beaters, the mix should fall in one solid mass, known as the "ribbon stage". Add in 1/2 c. of the sugar, 2 Tbsp. at a time. Add in the vanilla and beat 3 min more.
- Whip the egg whites till soft peaks form. Add in the remaining 1/2 c. sugar slowly till it makes a meringue. Add in the whites to the yolks one-third at a time and mix in with a rubber spatula. Add in the flour all at once and mix in.
- Spread the batter in the pan and bake for 20 to 30 min or possibly till the cake comes away from the sides of the pan. Let it rest for 5 min, then remove it from the pan and place on a clean tea towel which has been dusted with confectioners" sugar. Remove the waxed paper by rubbing the top of the paper with a dry cloth all over the surface and peeling off. Cover the cake with another tea towel and roll up the cake lengthwise in the towels, like a jellyroll, while still hot.
- For the filling: Whip the cream and vanilla till soft peaks form. Add in the confectioners' sugar. Add in the fruit to the whipped cream and mix in.
- For the soaking liquid: Mix the milks with a whisk. Add in the liquor.
- For the frosting: In a mixing bowl, beat the butter till soft and fluffy, about 10 min. Add in the vanilla and mix for 2 min. Slowly add in the confectioners' sugar till it is well incorporated. Add in the lowfat milk.
- To assemble the cake: Unroll the cake and remove the tea towel from the top layer. Spread the whipped cream mix on the cake and, using the bottom as leverage, roll it up lengthwise. Transfer the cake to a serving tray seam-side down. Make holes in the cake with a skewer and drizzle the soaking liquid, slowly, letting it absorb bit by bit. Cover the cake with the frosting.
- Yield: 1 cake
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