Mexican Roll by Nino Envuelto

Ingredients:

• 6 eggs
• 1 package vanilla cake mix
• 0.5 cups of milk
• 1/4 cup vegetable oil
• 1/3 cup powdered sugar
• 1-1/4 cups strawberry jam
• 1 cup coconut flakes

Preparation:

1. Preheat oven to 350°F (175°C). Line a 15 x 10-inch baking sheet with waxed paper or aluminum foil. Grease and flour the pan.
2. Using a mixer on medium speed, beat the eggs for 5 minutes or until fluffy and pale yellow.
3. Add cake flour, milk, and vegetable oil. Mix on low speed for 1-2 minutes until smooth.
4. Pour 3 cups of batter onto the prepared baking sheet. Bake at 175°C for 12-15 minutes. Remove from the oven.
5. Place a clean kitchen towel on the table. Sprinkle it with a thin layer of powdered sugar and place the cake layer on top. Remove the waxed paper (or foil). Gently roll the cake layer and the kitchen towel together, using the shorter side as a roll.
6. Let the roll cool for 10 minutes. Then place it in the refrigerator, covered with a towel, for another 30 minutes.
7. Slowly roll out the roll. Spread it with 3/4 cup of strawberry jam. Sprinkle with 3/4 cup of coconut. Roll it again, but without the tea towel. Place it on a serving platter, spread with the remaining jam, and sprinkle with coconut.
8. Slice the roll into 2.5cm thick slices. Serve with a large spoonful of dulce de leche.