Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and line a standard 15x10-inch jelly roll pan with parchment paper.
- In a large bowl, beat the eggs and sugar together with a mixer on medium-high speed for 5–7 minutes until pale yellow and thick.
- Gently fold in the sifted flour using a rubber spatula until no streaks of flour remain.
- Pour the batter into the prepared pan and spread evenly, tapping the pan to remove air bubbles.
- Bake for 10–12 minutes until the top springs back when touched and the edges are lightly golden.
- Flip the cake onto a clean kitchen towel dusted with powdered sugar and peel off the parchment.
- While hot, gently roll the cake up from the short end using the towel to help, and let it cool completely on a wire rack.
- Once cool, unroll the cake and spread the white dulce de leche evenly, then roll it back up without the towel.
- Decorate with additional dulce de leche, powdered sugar, or cocoa powder as desired and serve chilled.
Nutrition
Calories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 3gCholesterol: 90mgSodium: 40mgPotassium: 80mgSugar: 20gVitamin A: 200IUCalcium: 20mgIron: 1mg
Notes
This dessert is best enjoyed within 24-48 hours. Wrap tightly in plastic wrap and refrigerate for optimal flavor. It can also be frozen for up to a month without toppings. Thaw in the fridge before serving. For a gluten-free option, use a 1:1 gluten-free baking blend instead of all-purpose flour.
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