Dulce de Leche Cake Roll (Gluten Free)
- Rimmed baking sheet (13×18-inch)
- Mixing bowls
- Fine-mesh sieve
- Kitchen scale
INGREDIENTS
Cake:
- 4 large eggs/200 grams
- 1/2 cup/100 grams sugar
- 3 tablespoons/40 grams oil
- 1/2 cup minus 1 tablespoon/60 grams cornstarch
- 2 tablespoons/20 grams instant vanilla pudding powder
- 1/2 cup minus 1 tablespoon/40 grams ground almonds
- 1/2 teaspoon/2 grams baking powder
Filling:
- 1 cup/250 grams heavy cream
- 4 tablespoons/40 grams instant vanilla pudding powder
- 1/3 cup/80 grams whole milk
- 1 cup/300 grams dulce de leche
For finishing:
- 1/2 cup/40 grams shredded coconut
- 1/4 cup/75 grams dulce de leche
- Reserved whipped cream from filling
INSTRUCTIONS
- Preheat the oven to 350°F/175°C. Line a rimmed 13×18-inch baking sheet with parchment paper and grease the paper lightly.
- Beat the eggs and sugar in a stand mixer until very pale and slightly thickened, about 3 to 4 minutes. With the mixer running, drizzle in the oil until incorporated.
- Sift or whisk together the cornstarch, pudding powder, ground almonds, and baking powder; fold gently into the egg mixture until just combined. Do not overmix.
- Spread the batter evenly on the prepared pan and bake for 8 to 10 minutes, until the surface springs back slightly and a toothpick comes out clean.
- Invert the hot cake onto fresh parchment, peel off the lining paper, roll the cake immediately in the parchment, cover with a kitchen towel, and cool completely while rolled.
- Whip the heavy cream with the pudding powder and milk until stiff peaks form; reserve a few spoonfuls of whipped cream for decoration.
- Unroll the cooled cake, spread the dulce de leche evenly over the surface, then spread the whipped cream on top, leaving a small amount for garnish. Re-roll tightly without the lining paper and transfer to a long platter.
- Chill the roll at least 3 hours to set. Before serving, spread reserved whipped cream along the top, sprinkle with shredded coconut, and drizzle with the remaining dulce de leche. Slice and serve chilled.
FAQ
How can I make this dulce de leche cake dairy-free?
Substitute heavy cream with oat or cashew-based whipping cream. Use a plant-based milk, such as almond or oat milk, instead of whole milk for the pudding. Replace the dulce de leche with a dairy-free version made from coconut milk or store-bought vegan milk caramel spread. Ensure all other ingredients, like instant pudding powder, do not contain dairy.
How can I store the dulce de leche cake after baking?
The dulce de leche cake should be stored in the refrigerator to maintain its structure and prevent the whipped cream from softening. Cover the roll tightly with plastic wrap or place it in an airtight container. It will stay fresh for up to 3–4 days. For longer storage, you can freeze the cake uncut after rolling and chilling. Wrap it well in plastic and aluminum foil. Thaw in the refrigerator before serving.
Can I make the cake ahead of time?
Prepare the sponge, roll it while hot, and let it cool completely. Spread the dulce de leche and whipped cream, roll tightly, and refrigerate for at least 3 hours. You can decorate with reserved cream, coconut, and dulce de leche just before serving to maintain freshness.
Can I use a different nut or flour alternative in the sponge?
Replace ground almonds with other finely ground nuts, such as hazelnuts or cashews, depending on flavor preference. Cornstarch can also be substituted with arrowroot powder or rice flour if needed, maintaining the sponge’s light texture. Be careful with coarser nuts as they may affect the smoothness of the sponge.
How do I prevent the sponge from cracking when rolling?
Roll the cake immediately while it is still warm, using the parchment paper to guide the roll. Do not overbake the sponge, as a dry cake is more prone to cracks. Lightly dusting the cake with powdered sugar before rolling can help it roll smoothly. Allow the rolled sponge to cool completely in its shape before unrolling and adding the filling.
Can I substitute the instant pudding in the filling?
You can substitute instant vanilla pudding with homemade pudding made from cornstarch, sugar, milk, and vanilla extract. Heat the milk and sugar, whisk in cornstarch until thickened, and cool before folding into whipped cream. This allows for more control over sweetness and consistency while keeping the filling stable.
How can I make the whipped cream more stable?
Chill the bowl and whisk attachment before whipping. Add a small amount of instant pudding powder or a stabilizer like gelatin, agar-agar, or a dairy-free whipped cream stabilizer. Whip the cream to stiff peaks but avoid overbeating, which can turn it grainy.
Can I add flavor variations to this dulce de leche cake?
You can incorporate flavors like coffee, chocolate, or citrus. For coffee, dissolve instant espresso powder in the milk used for the pudding. For chocolate, fold cocoa powder into the sponge or whipped cream. Citrus zest, such as orange or lime, can be added to the whipped cream for brightness.
