Dulce de Leche Swiss Roll
Ingredients:
For the sponge cake:
4 large eggs
1/2 cup (100 g) sugar
1 teaspoon vanilla extract
2/3 cup (80 g) all-purpose flour
1 teaspoon baking powder
A pinch of salt
For the filling and topping:
1 cup (300 g) dulce de leche (caramel spread)
Optional: whipped cream or chocolate ganache for decoration
Instructions:
1. Preheat oven to 180°C (350°F). Line a baking tray (about 10×15 inches) with parchment paper.
2. Prepare the batter:
In a bowl, beat the eggs and sugar together for about 5 minutes, until light and fluffy.
Add vanilla extract and mix.
Sift in flour, baking powder, and salt. Gently fold until combined.
3. Bake the cake:
Pour the batter into the prepared tray and spread evenly.
Bake for 10–12 minutes, until golden and springy to touch.
4. Roll the cake:
While still warm, place the cake on a clean kitchen towel dusted with sugar.
Roll it gently (with the towel inside) and let it cool completely.
5. Add the filling:
Unroll the cooled cake and spread a generous layer of dulce de leche.
Roll it back carefully without the towel.
6. Decorate:
Spread or drizzle more dulce de leche on top.
Optionally, pipe small swirls of dulce de leche or whipped cream for decoration.
7. Chill and serve:
Refrigerate for about 30 minutes before slicing.
Slice and enjoy your soft, caramel-filled roll!
