Total Time
50mins
Prep 30 mins
Cook 20 mins

Passed along to my family by a close family friend originally from Cuba. A great tasting light sponge cake dessert in the form of a jelly roll/Swiss roll that can be filled with any desired filling.

Directions

  1. Preheat oven to 350.
  2. Beat eggs for 10 minutes.
  3. Add sugar and continue beating.
  4. Add water, baking powder and vanilla, keep beating.
  5. Gently fold flour into batter.
  6. Line a large cookie sheet (make sure not to use the largest size as cake will come out too thin) with foil and grease well.
  7. Pour batter evenly onto lined cookie sheet.
  8. Bake approximately 20 minutes or until golden brown and well done.
  9. While cake is baking, dampen two clean dish towels. Towels should be slightly larger than the cookie sheet.
  10. When cake is ready, lay one towel on counter and transfer cake with foil onto towel.
  11. Lay the second towel over the top of the cake and roll the cake length-wise forming a cylinder shape.
  12. After about a minute or two, unroll cake and flip cake with towels upside down to remove foil then flip cake over once more to fill.
  13. Spread filling of choice (e.g. vanilla/lemon/chocolate pudding or mousse) all over the cake taking care not to go completely to the edges.
  14. Once filled, gentle roll cake back into cylinder shape.
  15. Top either with confectioner's sugar or a Syrup Topping (see below). Serve chilled.
  16. Note : Syrup Topping - mix 1 part sugar to 2 parts water, pour over cake. Rum or whiskey or vermouth may be added for additional taste if desired.