Food is love!Chef Claudia Sandoval is a San Diego native, known as the first Latino to win MasterChef and judge of MasterChef Latino, who celebrates home cooking in elevated-yet-relatable everyday recipes. That’s because it’s her family that keeps her grounded when she’s not on TV, working on a cookbook, or planning the launch of her much anticipated modern Mexican bakery, Cochi, scheduled to open later this summer. Celebrating her roots has led to some amazing, indulgent innovations in the kitchen always using fresh, natural and organic ingredients.
Fresh, seasonal produce is always at the heart of Chef Claudia’s recipes. She is continuously inspired by the vibrant colors and aromatic scents that come from cutting into a fresh, juicy citrus or the crisp snap of good-for-you vegetables. Chef Claudia enjoys finding ways to transform classic recipes from all cultures, like the Swiss roll, and elevating them while keeping their traditional flavors. Growing up, Claudia’s favorite dessert was a Strawberry Niño Envuelto from her neighborhood Mexican bakery. The recipe from her childhood inspired her version of this dessert; the Triple Berry Coconut Niño Envuelto Swiss Roll. “The secret was focusing on the amazing, fresh ingredients I can find at my local Sprouts! Whether it’s the organic berries, edible flowers, or the Bulk Shredded Coconut, this recipe isn’t just going to be nostalgic, it’s going to make you happy to eat dessert!”
Triple Berry Coconut Niño Envuelto Swiss RollTotal time: 90 minutes, Serves: 8-10
- 3 whole Eggs, room temperature
- 4 oz. Sugar
- 4 oz. All-purpose flour
- 1 Tbsp. Lemon zest
- 1/2 tsp. Vanilla extract
- 1 Tbsp. Warm water Triple berry compote:
- 1/2 cup Fresh blueberries
- 1/2 cup Fresh raspberries
- 2 cups Strawberries, sliced
- 1/4 cup Orange juice, fresh squeezed
- 1 tsp. Orange zest
- 2 Tbsp. Sugar Chantilly cream:
- 2 cups Cream, cold
- 1 tsp. Vanilla extract
- 2 Tbsp. Sugar Toppings:
- 1 cup Shredded coconut, toasted
- Fresh raspberries, blueberries and strawberries
- Edible flowers
- For Chantilly cream: In the bowl of an electric mixer, add heavy cream (as cold as possible), vanilla and sugar. Whisk until soft 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 375°F. Grease a jelly roll or sheet pan with vegetable oil of choice. Cover oiled pan with parchment paper to exact measurements of the pan. Dust parchment paper 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 J motion. Do not mix in circular motions. It is essential to maintain a 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 spreadability 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 the center rack of the 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 the pan for 5 minutes.
- Cake assembly: Place a damp kitchen cloth or towel down 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 the 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 a cloth and allow to rest for 10 minutes..
- Unroll the sponge and add spread approximately half of the Chantilly cream into an even layer. Re-roll the cake and place in the refrigerator to cool, approximately 30 minutes.
- Spread remaining Chantilly cream over the roll and coat with toasted coconut. Smother with remaining compote and garnish with fresh berries and edible flowers as needed. Serve and enjoy!