Indulge in this classic sponge cake delicately rolled with a luscious dulce de leche filling. This dessert features a light and airy sponge, made by meticulously separating egg yolks and whites to create a fluffy texture that perfectly contrasts the rich, creamy filling. Whether you choose to fill it with the traditional dulce de leche, a fruit jam, or whipped cream, this versatile cake promises a delightful blend of textures and flavors that make each slice irresistibly appealing.
Why You’ll Love This: The simplicity of its ingredients belies the complexity of its taste and texture. The airy sponge provides a soft canvas for the rich, caramel-like sweetness of the dulce de leche, making it a perfect dessert for those who love a balanced sweetness with a creamy texture. It’s also incredibly versatile, allowing for various fillings to suit different tastes and occasions.
Perfect Occasion: This sponge cake roll is perfect for celebrations, afternoon teas, or as a special treat during family gatherings. It’s particularly fitting for festive occasions where you want a dessert that is both elegant and satisfying. This roll can also be made festive with decorations fitting the season, making it a go-to choice for holiday desserts.
Decoration Tips: For a beautiful presentation, dust the cake roll with powdered sugar just before serving. You can also drizzle it with a light caramel sauce or a chocolate glaze for extra decadence. Garnish with fresh berries or mint leaves for a pop of color and freshness. If you’re serving this at a party, consider slicing it in front of your guests for that added wow factor.
- Ingredients:
- 5 eggs
- 150 grams of flour
- 150 grams of sugar
- 1 teaspoon of baking powder
- 1 kilogram of dulce de leche (or alternative fillings like jam or whipped cream)
- Powdered sugar for dusting
- Preparation:
- Begin by separating the egg whites from the yolks. Whip the egg whites until stiff peaks form, then gradually add sugar, continuing to beat until the sugar crystals dissolve.
- Gently fold in the yolks one at a time, maintaining a steady whipping motion to preserve airiness.
- In a separate bowl, mix the flour with the baking powder. Carefully fold this into the egg mixture in two parts, using gentle, enveloping motions to keep the volume.
- Pour the batter onto a baking sheet lined with parchment paper, smoothing it into an even layer. Bake at 180 degrees Celsius (356 degrees Fahrenheit) for 15 minutes.
- After baking, let the cake cool for 20 minutes, then evenly spread dulce de leche (or your chosen filling) over the cake. Carefully roll the cake, pressing lightly to ensure it stays rolled, and let it cool completely.
- Once cooled, remove the parchment paper, dust with powdered sugar, and serve.
Enjoy!
