Dulce De Leche Roll Recipe
I love cooking, but my real passion is baking. Taking simple ingredients and transforming them into something extraordinary. When you see people enjoying your dessert is instant gratification for me. This Dulce De Leche Roll Recipe is my pride and joy!. I have been developing this recipe and finally nailed it!.
It starts with a simple sponge cake rolled with a creamy Dulce De Leche frosting. One bite and you’ll be in heaven. The first time I made this, it was gone in seconds. I didn’t even get a chance to take some pics so I had to make it again!. My husband wasn’t complaining ;).
My grandma taught me the secret to make the sponge cake pliable so it can be rolled without cracking. The secret is to cover it with a clean dish towel after it comes out of the oven, the “sweat” will make the cake spongier and flexible.
The heroes in this recipe are the egg whites. Not only do they make the great texture or the roll but also help the Dulce De Leche Frosting creamier. If you’re a newbie to baking I am going to show you how to do the folding technique, which consists on incorporating whipped egg whites into another mixture without deflating them. – Don’t worry it’s not as scary as it looks. Full recipe will be on the bottom.
To make the sponge cake: Whip the egg yolks and sugar on high speed until the mixture becomes pale yellow and thick (about 8-10 minutes). On another bowl whip the egg whites until stiff peaks form. Incorporate the egg whites into the yolk mixture in 3 stages. Use a spatula and “fold” int he egg whites gently until the mixture becomes uniform. Fold in the flour one tablespoon at a time.
Spread the mixture on a baking sheet lined with a silicone sheet or parchment paper. Bake until the edges start to brown. About 15 minutes. Remove from oven and cover with a clean kitchen towel until it cools.Â
To make the dulce de leche frosting: Empty the dulce de leche can in one big bowl. In another bowl whip the egg whites until stiff peaks form. Fold in the egg whites into the dulce de leche in 3 installments. The first installment use a whisk since the dulce de leche is very thick. Use a spatula for the next 2 installments so the mixture doesn’t deflate. You will get an airy frosting.
Assembly: Spread half the frosting into the cooled cake. Roll it tightly but gently. Spread the rest of the frosting on top and on the sides of the roll. Place in the refrigerator for a couple of hours so the frosting can set up.Â
See? Very easy to make!. You can add some Fleur De Sel on top for a nice Salted Dulce De Leche Roll.Â
- 4 Eggs separated
- 2 Tb . Sugar
- 4 Tb . All Purpose Flour
- 14 oz Can of Dulce de Leche
- 2 Egg Whites
-
Preheat oven to 325 F.
-
Using a mixer on high speed, blend the egg yolks with the sugar until the mixture becomes thicker and pale yellow
-
In another bowl whip the egg whites until stiff peaks form
-
Using a spatula fold in the egg whites into the yolk mixture in 3 installments.
-
Spread the mixture on a sheet pan lined with a silicone sheet or parchment paper
-
Bake for about 15 minutes or until the cake starts to brown on the edges
-
Remove from oven and cover with a clean Kitchen towel until the cake cools
-
Empty the Dulce de Leche can in a big bowl, set aside
-
Whip the egg whites until stiff peaks form
-
Fold in the egg whites into the Dulce de Leche in 3 installments. Be careful not to deflate de egg whites
-
Spread half of the frosting in the cooled cake
-
Roll the cake gently
-
Cover the top and sides with the rest of the frosting
-
Place in the fridge to set up for 2 hours
-
Enjoy!
Â
- 4 Eggs separated
- 2 Tb . Sugar
- 4 Tb . All Purpose Flour
- 14 oz Can of Dulce de Leche
- 2 Egg Whites
-
Preheat oven to 325 F.
-
Using a mixer on high speed, blend the egg yolks with the sugar until the mixture becomes thicker and pale yellow
-
In another bowl whip the egg whites until stiff peaks form
-
Using a spatula fold in the egg whites into the yolk mixture in 3 installments
-
Then gently fold in the flour one tablespoon at a time
-
Spread the mixture evenly on a sheet pan lined with a silicone sheet or parchment paper.
-
Bake for about 15 minutes or until the cake starts to brown on the edges
-
Remove from oven and cover with a clean Kitchen towel until the cake cools
-
Empty the Dulce de Leche can in a big bowl, set aside
-
Whip the egg whites until stiff peaks form
-
Fold in the egg whites into the Dulce de Leche in 3 installments. Be careful not to deflate de egg whites
-
Spread half of the frosting in the cooled cake
-
Roll the cake gently
-
Cover the top and sides with the rest of the frosting
-
Place in the fridge to set up for 2 hours
-
Enjoy!
This looks so good. Thank you for sharing.
you’re very welcome!! Make it and let me know how you like it
Awesome recipe, thanks!
you’re welcome 🙂
Thanks for the recipe, it looks delicious!
you’re welcome! Hope you try it
This looks great!
Thanks Marcy!
You had me at, “dulce de leche”. My ultimate favorite ice cream flavor is dulce de leche. I will definitley be making this.
Let me know how it turns out Michelle!
Mmmm this looks divine!! Can’t wait to make this!
Ty!
Looks SOOOOO good…
It is.. 🙂
This looks great. Looking forward to trying it out.
Thank you!
This looks amazing thanks for sharing i will be making this over the weekend THANKS!
let me know how it turns out
I may be a bachelor..but I am going to make these…thank you
you’re welcome!
This roll cake looks really good. I haven’t done a roll cake before and I’m not sure if my fiance has, but looks pretty easy to do. Thanks for the recipe, I saved it in my ziplist and also yumprint.
David I hope you can try it at home it’s super easy and well worth it!
Thank you for the recipe,I pinned it.
Awesome Laurie! let me know how it comes out!
I’m really excited to try this recipe! What size plan should I use for cooking the cake.?
Hi Megan! Approx a sheet pan of 18×13 or the size of the silpat . Let me know how it comes out!