Ingredients
Equipment
Method
- Line a rectangular mold (about 33x24 cm) with white parchment paper and grease the edges generously.
- In a large bowl, beat the eggs and sugar together using an electric mixer until thick, pale, and sparkly. Add the vanilla and mix briefly.
- In a separate bowl, sift the flour, salt, and baking powder twice. Fold these dry ingredients into the egg mixture gently.
- Pour the batter into the prepared mold and smooth it out evenly. Bake in a preheated oven at 190°C for about 8 minutes until golden brown.
- Once done, remove the sponge from the oven, let it cool slightly, then flip it onto a sugared cloth, peel off the parchment paper, and roll it up gently. Let it cool completely.
- Unroll the cooled sponge, spread a layer of dulce de leche or jam, roll it back up tightly, and sprinkle with impalpable sugar or drizzle with melted chocolate.
Nutrition
Calories: 180kcalCarbohydrates: 28gProtein: 4gFat: 6gSaturated Fat: 3gCholesterol: 60mgSodium: 80mgPotassium: 60mgSugar: 16gVitamin A: 200IUCalcium: 20mgIron: 0.4mg
Notes
Don’t skip sifting the flour—it makes a huge difference in texture. Be patient while whisking the eggs and sugar; volume matters! Use a clean cloth for rolling to avoid sticking. Experiment with different fillings to discover new favorites. Store in an airtight container for up to two days at room temperature, and refrigerate in warm climates. If freezing, wrap tightly and freeze for up to a month. Thaw overnight in the fridge before enjoying.
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