Servings: 8 pieces
Calories: 150kcal
Cost: $10
Equipment
- Electric mixer
- Spatula
- Cooling rack
- Rectangular baking mold (33x24cm)
- Parchment paper
Ingredients
- 4 eggs
- 4 tablespoons sugar
- 1 teaspoon vanilla
- 4 tablespoons flour
- 1 pinch of salt
- 1 teaspoon baking powder (chemical yeast)
- to taste Dulce de leche or jam for filling
- to dust Powdered sugar for dusting
Instructions
- Line a 33x24cm rectangular mold with parchment paper and grease the edges.
- Beat the eggs and sugar together with an electric mixer until thick and pale, about 5 minutes, then add vanilla and mix briefly.
- Sift the flour, salt, and baking powder together and gently fold into the egg mixture.
- Pour the batter into the prepared mold and spread evenly, then bake in a preheated oven at 190ºC for about 8 minutes.
- Once baked, unmold the sponge onto a sugar-dusted cloth, roll it up gently while warm, and let it cool completely.
- Unroll the cooled sponge, spread a layer of dulce de leche or jam, roll it back up tightly, and dust with powdered sugar or dip in melted chocolate.
Notes
For variations, try swapping dulce de leche with Nutella or using almond flour for a gluten-free option. Store the roll in an airtight container at room temperature for up to two days or refrigerate in hot climates. For longer storage, wrap it in plastic wrap and freeze. Thaw overnight in the fridge before serving. Roll the sponge loosely to prevent tearing and dust the knife with flour for clean cuts. Enjoy making this crowd-pleasing dessert that’s easy to customize!
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 50mg | Potassium: 100mg | Fiber: 1g | Sugar: 12g | Vitamin A: 200IU | Calcium: 30mg | Iron: 1mg
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