Dulce De Leche Roll

This dulce de leche roll recipe is a soft sponge cake filled with light and airy dulce de leche frosting. An easy and elegant dessert perfect for any occasion.

Course Dessert

Cuisine argentinian

Keyword dulce de leche cake roll, dulce de leche roll recipe, latin dessert, sponge cake roll, swiss roll cake

Prep Time 20

Cook Time 15

Chilling Time 2

Total Time 2 35

Servings servings

Calories 78kcal

Author Tiffany Bendayan

Ingredients

For the Sponge Cake

4 Eggs separated
1/4 cup Sugar
1/3 cup All Purpose Flour

For Dulce de Leche Frosting

14 oz Dulce de Leche store-bought or homemade
2 Egg Whites

US Customary - Metric

Instructions

To Make Sponge Cake

Preheat oven to 350 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 10-12 minutes or until the cake starts to brown on the edges
While still warm, gently roll the cake with the towel and let it cool in that shape

To make the Dulce de Leche Frosting

Empty the Dulce de Leche can in a big bowl, set aside
Whip the egg whites until stiff peaks form
Whip egg whites to stiff peaks. Fold gently into dulce de leche in 3 additions. Do not overmix

Assembly:

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!

Notes

- This recipe uses raw egg whites in the frosting
- For a safer option, use pasteurized egg whites
- You can also heat egg whites with sugar over a double boiler before whipping
- Not recommended for pregnant women, young children, or immunocompromised individuals

Nutrition