- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 640 kcal
Quick summary
“This roll combines a light and flexible sponge cake filled with creamy dulce de leche and rolled in a kitchen towel. A classic of homemade confectionery simple to slice for dessert.”
What you need to know
- The vigorous beating of the eggs with sugar until tripling in volume incorporates the air that ensures flexibility to the dough.
- Sifting the flour and mixing with a spatula in enveloping movements preserves aeration without developing gluten.
- Rolling the dough while still warm with the help of the sugared cloth shapes the spiral without breaking the structure.
Ingredients
Main
- 4 eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 cup dulce de leche
- 1 tablespoon of melted butter
Instructions
Principal
- Preheat the oven to 180°C and grease a rectangular baking pan with butter and line with parchment paper.
- In a bowl, beat the eggs with the sugar until you get a light and fluffy mixture.
- Add the sifted wheat flour and baking powder, mixing gently with a spatula.
- Transfer the dough to the baking pan and spread evenly.
- Bake for approximately 25 minutes or until the dough is lightly golden and baked.
- Remove from the oven and unmold onto a clean cloth lightly dusted with sugar.
- Spread the dulce de leche over the dough while still warm, leaving a border of approximately 1 cm.
- With the help of the cloth, roll the dough carefully, forming the roll.
- Let cool completely and, if desired, sprinkle powdered sugar on top before serving.
Chef's tips
- Do not bake beyond the 25 minutes indicated to avoid the dough drying out and cracking at the moment of rolling the cylinder.
- Leave a 1 cm free margin at the edges when spreading the dulce de leche so as not to overflow when rolling the dough.
- Keep the roll wrapped in the cloth for 15 minutes so it cools and firms into the cylindrical shape.
Variations
- Prestígio roll cake: sprinkle half a cup of finely grated coconut over the layer of dulce de leche before rolling.
- With walnuts: spread crushed walnuts over the filling to add crunch to the soft crumb of the cake.
- Chocolate topping: cover the outer surface with dark chocolate syrup after cooling.
Substitutions
- The pasty doce de leite can be replaced by creamy brigadeiro, red fruit jam, or chocolate ganache.
- Traditional wheat flour can be replaced by gluten-free flour for confectionery in the same proportion.
- Refined sugar can be swapped for fine granulated sugar or crushed demerara sugar.
How to store
Store the roll sliced or whole in a cake carrier with a lid or wrapped in plastic wrap in the refrigerator for up to 4 days. Remove about 15 minutes before serving so the dulce de leche regains its creaminess.
Can it be frozen?
It can be frozen whole or in slices wrapped individually in plastic wrap and aluminum foil for up to 2 months. Thaw in the refrigerator for 3 hours, keeping the packaging to retain the original moisture of the dough.
What to serve with
Serve sliced with freshly brewed coffee or unsweetened black tea to counterbalance the sweetness of the filling. A scoop of cheese or nata ice cream makes an excellent harmony for a refined dessert.
Frequently asked questions
Why did the roll cake dough break when rolling?
The dough baked for too long and dried out in the oven or cooled completely before being rolled with the help of a cloth.
How to cut perfect slices without crushing the cake roll?
Use a large serrated knife without pressing hard, cleaning the blade with a damp cloth between slices.
What is the purpose of sprinkling sugar on the kitchen towel before unmolding?
The sugar prevents the warm surface of the sponge cake from sticking to the towel and gives a delicate, satiny finish to the crust.
Can I use dulce de leche from a can of condensed milk cooked in a pressure cooker?
Yes, condensed milk cooked for 40 minutes in a pressure cooker has the ideal dense consistency so it doesn't run off the dough.
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