This post may contain affiliate links. Please read our disclosure policy.
This niño envuelto is a soft and fluffy Mexican jelly roll filled with strawberry jam and covered with shredded coconut. An easy pan dulce recipe that tastes just like the panadería.
A Note from Isabel
Mexican panaderías were basically my happy place growing up. I loved scanning the glass cases for something special, and niño envuelto always caught my eye. The moist rolled cake, the fruity swirl, the coconut on the outside. Everything about it felt fun.
It sat right next to some of my other favorites – conchas, bright pink slices of cortadillo, and buttery, flaky orejas.
What I didn’t realize until much later was how simple it is to make at home. It’s made from an easy cake batter and uses store-bought strawberry jelly, but the key is in the technique: a super-light sponge rolled while it’s still warm, then cooled so it holds that perfect spiral. Once you get that part down, you’re golden.
What Is Niño Envuelto?
Niño envuelto is a traditional Mexican pan dulce, similar to a Swiss roll or jelly roll. It’s made from a soft sponge cake spread with fruit filling, rolled tightly, then coated in more jelly and sweetened shredded coconut. You can find these delicious treats at most Mexican bakeries, but they’re simple enough to make at home!
Ingredients You’ll Need
- All-purpose flour: You’ll only need one cup as the base of the cake batter.
- Baking powder: An additional leavening agent for the cake, giving it some extra springy and fluffy texture.
- Fine salt: To balance the sweetness.
- Eggs: You’ll need 4 eggs separated into whites and yolks for tons of moisture and to give the cake its light and spongy texture.
- Sugar: To sweeten the batter.
- Milk: I recommend using whole milk for the creamiest texture. You can also use buttermilk.
- Vegetable oil: For moisture and a soft crumb. I recommend using oil over melted butter for the best texture.
- Vanilla extract: For extra depth of flavor.
- Strawberry filling: You can use strawberry fruit spread, jelly, jam, or preserves. This is totally based on your preference. If you like chunks of fruit, use jam or preserves. For a smoother filling, use jelly or fruit spread.
- Shredded coconut: A traditional coating for this pan dulce that gives it some texture and tropical sweet flavor. Make sure you grab sweetened shredded coconut for the best flavor.
How to Make Niño Envuelto
Make the sponge cake. Whip the egg whites with sugar, mix the yolks with the wet ingredients, then gently fold everything together with the dry ingredients. Spread in a lined sheet pan and bake.
Roll while warm. Invert the cake onto a large piece of parchment paper or a towel covered with powdered sugar. Peel off the bottom parchment and roll tightly. Let it cool completely.
Fill and roll again. Unroll the cake, spread with strawberry filling, then re-roll tightly without the towel.
Coat with jelly and coconut. Spread a thin layer of jelly on the outside and press shredded coconut all over. Slice and serve.
Recipe Tip
- Roll the cake while it’s hot. This prevents cracking and helps the cake “remember” its shape as it cools.
- Cool at room temperature. Refrigerating too soon can cause cracking.
- Use parchment or a thin towel. I prefer using a towel as it gives me a little more grip, but both work great and you can use whichever you’re more comfortable with.
- Don’t overbake. A dry cake is more likely to crack. Bake it just until the top springs back.
Variations
- Using food coloring. Some panaderias use a pink or yellow food coloring to tint the cake batter, while others leave it plain. Adding it is totally optional.
- Use different flavors. Feel free to use your favorite fruit spread or jellies like blueberry, blackberry, mixed berry, pineapple, or even orange.
- Using jelly, jam, or preserves. This is totally based on your preference. Using jelly or a fruit spread will give you a more uniform filling since it has minimal to no chunks of fruit, but I prefer using preserves for a more natural fruit flavor with some chunks.
Frequently Asked Questions
Both are very similar. The main difference is cake rolls usually feature a whipped cream or creamy filling and chocolate ganache coating, while a niño envuelto is a type of pan dulce that is filled with a jelly and topped with more jelly and shredded coconut.
It was either overbaked or cooled too quickly. Rolling it while warm is key.
Overmixing the batter can deflate the whipped egg whites. Fold gently.
More Pan Dulce Recipes
Niño Envuelto
Ingredients
- Cooking spray, oil, or butter, for greasing
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon fine salt
- 4 large eggs, room temperature, whites and yolks separated
- ¾ cup granulated sugar, divided
- ¼ cup vegetable oil (canola or grapeseed are great)
- ¼ cup whole milk
- 1 ½ teaspoons vanilla extract
- Powdered sugar, for dusting
- 2-2 ½ cups strawberry jelly, jam, spread, or preserves
- 2 cups sweetened shredded coconut
Instructions
- Preheat the oven to 350℉. Grease a 12×16-inch baking sheet with cooking spray, oil, or butter, then line it with parchment paper, pressing down to create a smooth and seamless surface. Grease the parchment paper and set aside.
- In a medium bowl, sift together the flour, baking powder, and salt.
- In a separate medium bowl, mix together the egg whites and ¼ cup of granulated sugar over medium speed using a hand mixer or stand mixer, until the mixture forms soft peaks, about 4-5 minutes. Transfer the whipped egg whites into a separate bowl and set aside.
- In a large bowl, mix together the egg yolks and remaining ½ cup sugar until just combined. Add the oil, milk, and vanilla extract. Mix on medium speed until the mixture is light and frothy.
- Pour in ½ of the egg white mixture and mix on low speed just until combined, about a minute. Repeat with the remaining egg whites.
- Gently fold the flour mixture into the egg mixture ⅓ cup at a time using a rubber spatula until it forms a smooth cake batter, making sure not to overmix.
- Pour the batter onto the prepared baking sheet and spread it in an even layer, making sure to cover the entire baking sheet. Bake for 7-10 minutes, just until the cake springs back when lightly pressed and an inserted toothpick comes out clean. Do not overbake.
- Place a piece of parchment paper larger than the cake or a kitchen towel flat on the counter. Dust it with powdered sugar.
- When the cake comes out of the oven, quickly run a knife around the edges to loosen it from the pan. Immediately invert it onto the dusted parchment paper or kitchen towel and remove and discard the parchment paper that was on the bottom of the cake.
- Starting with the narrow end, roll the cake up tightly with the parchment paper or towel, being careful not to tear it. Cool the cake completely at room temperature rolled up in the parchment paper or towel, about 2 hours.
- Once cooled, slowly unroll the cake. Spread 1 ½ – 2 cups of strawberry jelly, jam, or preserves over the entire cake. Gently roll the cake back up tightly without the parchment paper or towel.
- Spread the remaining strawberry jelly over the top and sides of the niño envuelto. Sprinkle the outside with shredded coconut until fully covered.
- Optional: Cut off a ½-inch slice from both ends to give you a more uniform look.
- Transfer it to a serving tray and slice into 1 inch pieces. Serve immediately.
Notes
- Storage. Store tightly covered at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 1 month.
- Adding food coloring to the batter. The jelly rolls you find at panaderias often have a bit of food coloring in the cake to make them more vibrant and attractive. Light pink or yellow are the most common colors I’ve seen. If you want to add a few drops to your batter, add it with the oil, milk, and vanilla extract in Step 4.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
