Triple Berry Coconut Niño Envuelto (Swiss Roll) - Sprouts

Triple Berry Coconut Niño Envuelto (Swiss Roll)

Yield: 8-10 slices ; Total Time: 1hr 20 min ; Difficulty: Moderate

Ingredients

Sponge Cake:

·       3 eggs (room temperature)

·       4 oz. Granulated Sugar

·       4 oz. All Purpose Flour

·       1 tblsp. Lemon Zest

·       1/2 tsp. Vanilla Extract

·       1 tblsp. Warm Water

Triple Berry Compote:

·       1/2 cup fresh blueberries

·       1/2 cup fresh raspberries

·       2 cups sliced strawberries, chopped

·       1/4 cup orange juice (from about one orange)

·       1 tsp orange zest

·       3 Tbsp sugar

Chantilly Cream:

·       2 cups cream, cold

·       1 tsp. vanilla extract

·       2 tblsp. sugar

Finishing Touches:

·       1 cup shredded coconut, toasted

·       Raspberries

·       Blueberries

·       Strawberries

Directions:

For Chantilly Cream:

In the bowl of an electric mixer, add heavy cream (as cold as possible), vanilla and sugar. Whisk until stiff peaks form. Cover with plastic wrap and refrigerate until serving.

For Triple Berry Compote:

In a medium saucepan, add berries, orange juice, orange zest, and sugar. Bring to a simmer on low heat. Simmer for 20 minutes, stirring occasionally. Try to keep berries as whole as possible. Remove from heat and cool completely. This can be made ahead and refrigerated.

For Sponge Cake:

Preheat Oven to 375F

-Grease a jelly roll or sheet pan with vegetable oil of choice. Cover oiled pan with parchment paper to exact measurements of pan. Dust pan with flour. 

-In the bowl of an electric mixer, add eggs and sugar and whisk on medium high until the mixture becomes light and fluffy, about triple in volume. This will take approximately 8-12 minutes.

-Add flour in three batches folding with a spatula in very gently in a “J” motion. Do not mix in circular motions. It is essential to maintain light and airy mixture. During the last fold, add the lemon zest.

-Lastly, add warm water and vanilla. Fold until incorporated. This will help to relax the mixture and increase its spread ability in the pan.

-Pour batter into the pan and spread it towards the edges and corners with a spatula, making the batter as even as possible to ensure an even bake.

-Bake in center rack of oven for 8-11 minutes or until sponge tests as clean on fork or toothpick. Do not over bake. Remove from oven and allow to cool in pan for 5 minutes.

Cake Assembly:

-Place a large piece of wax paper on work surface and invert cake pan to release cake. Remove parchment paper carefully.

-Spread on a thin layer of Triple Berry Compote onto sponge and allow to soak into sponge. Make sure to reserve most for the top as garnish. Begin to roll the cake while the sponge is still warm using the kitchen cloth to help. Roll tightly and consistently, leaving a crease at the bottom of the roll. Cover rolled cake with cloth and allow to rest for 30 minutes or until mostly cooled.

-Unroll sponge and add spread approximately half of the Chantilly Cream into an even layer. Re-roll the cake and place in refrigerator to cool, approximately 30-60 minutes.

-Spread remaining Chantilly Cream over the roll and coat with toasted coconut. Smother with remaining compote and garnish with Fresh Berries as needed.

Serve and Enjoy!