Ingredients
Units
- 50 grams of milk (by weight)
- 50 grams of canola oil (by weight)
- 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
Instructions
- 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 (18 x 13 inches).
- Separate the eggs. In one large bowl, mix the whites and a pinch of salt. In another large bowl, mix the yolks, 20 grams of sugar, milk, oil, and flour with a balloon whisk until it looks like a batter.
- Beat egg whites until white, add sugar, and beat to a soft peak meringue (see photo).
- Mix both carefully.
- Pour the batter into the prepared baking pan. Spread in an even layer of around 1/2 inch thick.
- 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.
- Rollback and sprinkle with powdered sugar and coconut. Slice and serve.
Notes
Recipe from the blog Kanela y Limón
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Sweets
- Method: Baked
- Cuisine: Chilean
Nutrition
- Serving Size:
- Calories: 331
- Sugar: 27.9 g
- Sodium: 318.6 mg
- Fat: 17.3 g
- Saturated Fat: 9.3 g
- Carbohydrates: 38.1 g
- Fiber: 2 g
- Protein: 7 g