This recipe is long overdue, but I had tried different recipes for the jelly roll and didn’t do it for me. Not soft enough. But, when I read this recipe in the excellent blog Kanela y Limón, I thought this is it! And I was right. The difference: no baking powder.
I found this Dulce de Leche Roll very easy to make, roll and fill. 100% recommended. I double the recipe to make 2. I filled one with lemon cream and the other with dulce de leche and coconut in the traditional way in Chile.
Maybe you also like this recipe: Dulce de Leche Mousse.Print
- 50 grams of milk, I used skim
- 50 grams of canola oil
- 4 eggs
- 70 grams of sugar, 20 and 50 separately
- 80 grams of all-purpose flour
- pinch of salt
- 1 can of dulce de leche, I used La Lechera, easy to find on Latino markets
- coconut and icing sugar to decorate
- Preheat oven to 325F or 160C.
- Cover the baking sheet with parchment paper. You can use a standard jelly roll pan or a half sheet pan.
- Using two separate large bowls, in one place eggs whites and a pinch of salt, on the other yolks, 20 grams of sugar, milk, oil, and flour with a balloon whisk mix well until it looks like a batter.
- Beat egg whites until they are white, add sugar and beat until a soft peak meringue (see photo).
- Mix both carefully.
- Pour the batter into the prepared baking pan. Spread in an even layer.
- Bake for 15-18 minutes until golden.
- Remove from the oven and turn onto another sheet of parchment paper. Peel off the paper on top and roll using the new paper. Allow cooling.
- When cool, unroll and spread the dulce de leche covering the entire cake. If it is thick and hard to spread, heat on medium in the microwave (out of the can) for 1 minute.
- Roll back and sprinkle with powdered sugar and coconut. Slice and serve.
Recipe from the blog Kanela y Limón