INGREDIENTS:
5 eggs
2/3 cup sugar
1/2 cup sifted cake flour
1/4 teaspoon coarse salt
3 tablespoons unsalted butter, melted
1 teaspoon vanilla
Powdered sugar to coat waxed paper
Manjar Blanco (see recipe below)
Raspberry sauce (optional)
Line a jellyroll pan with parchment paper and set aside. Preheat an oven to 350 degrees F.
Whisk together eggs and sugar and place in the top of a double boiler set over mediumhigh heat. Beat until
mixture is hot (about 140 degrees F). Remove from the heat and continue beating until mixture holds a limp peak.
Sift together flour and salt and fold into egg mixture. Fold in butter a tablespoon at a time. Gently stir in vanilla.
Pour batter into prepared pan, spreading out as necessary to create an even surface. Bake for 13-15 minutes.
Meanwhile, prepare a rectangle of waxed or parchment paper that is the same size as the pan, and cover the
paper with powdered sugar.
Remove pan from oven and immediately invert cake onto prepared paper. Remove parchment paper and trim cake to
smooth sides. Let cake cool completely, then spread with Manjar Blanco. Roll cake and sprinkle the outside with
powdered sugar.
To serve, slice cake to form spirals. Serve with raspberry sauce if desired.
Yield: 4 to 6 servings
MANJAR BLANCO (Milk Pudding)
2 cans sweetened condensed milk
1 vanilla bean
Combine the milk and vanilla bean in a heavy, enameled saucepan. Bring to a boil, reduce the heat to very low and
simmer for 1 1/2 to 2 hours, stirring and scraping the bottom of the pan to prevent sticking. The milk should
thicken to the consistency of hot fudge. Remove from the heat, remove vanilla bean and beat the mixture with a
spoon for a few seconds. Let cool.