Mom’s Good Old Dulce de Leche Cake Roll Recipe
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INGREDIENTS
Dough:
- 4 large eggs
- ¼ cup/50 grams sugar
- 4 heaping tablespoons/60 grams oil
- 1 tablespoon/15 grams baking powder
- ⅓ cup/40 grams flour
- 1 tablespoon/6 grams lemon zest
Filling:
- 2 cups/480 milliliters heavy whipping cream
- ½ cup/120 milliliters whole milk
- 4 tablespoons/40 grams vanilla pudding powder
- 2 tablespoons/16 grams powdered sugar
- 2 tablespoons/40 grams dulce de leche
Topping:
INSTRUCTIONS
- In a bowl with a whisk attachment, beat the egg whites well and gradually add the sugar. Continue beating until stiff peaks form. In a separate bowl, whisk the egg yolks and oil, then add the lemon zest. Transfer the yolk mixture to the egg whites and continue whisking on low speed until combined. Gently fold in the flour and baking powder, taking care not to deflate the foam.
- Line a baking sheet with parchment paper and brush it with oil. Pour in the batter and spread it evenly. Preheat the oven to 320°F (160°C) and bake for about 12 minutes, or until golden brown (baking times may vary depending on the oven). Carefully release the cake from the parchment paper and flip it onto another sheet of parchment paper.
- Spread a thin layer of dulce de leche over the cake, then add 3/4 of the whipped cream and smooth it out. Roll the cake into a log, using the parchment paper to help. Spread the remaining whipped cream over the entire cake, sprinkle with coconut, and decorate with cherries or grated milk chocolate, as you prefer.
MY NOTES
FAQ
Can I use a hand mixer to make this dulce de leche cake roll?
Yes, you can use a hand mixer instead of a stand mixer for this recipe. While a stand mixer offers convenience, a hand mixer will work just as well for beating the egg whites and mixing the batter. Be sure to use a large bowl to prevent splattering and take care to gradually add the sugar to the egg whites. Also, ensure you beat the mixture until stiff peaks form, as this step is crucial for the cake’s texture.
What can I substitute for lemon zest?
If you don’t have lemon zest on hand, you can substitute it with an equal amount of lime or orange zest for a similar citrus flavor. Alternatively, you can use a small amount of lemon extract; 1/2 teaspoon of extract can replace the zest of one lemon. If you don’t have any citrus options, a bit of grated ginger or a splash of vanilla extract can provide a different but pleasant flavor to your cake.
How to know when the egg whites have reached stiff peaks
To determine if your egg whites have reached stiff peaks, lift the whisk or beaters out of the mixture. The egg whites should form peaks that stand straight up without collapsing. The mixture will be glossy and smooth. Another test is to tilt the bowl; the egg whites should stay in place and not slide around. Achieving stiff peaks is crucial for the cake’s texture, as it ensures the batter has the necessary structure and volume.
The best way to fold in the flour without deflating the batter
To fold in the flour without deflating the batter, use a gentle hand and a rubber spatula. Sift the flour and baking powder over the beaten egg whites to prevent clumps. Using a motion that goes down the side of the bowl, across the bottom, and up the other side, carefully lift and turn the mixture over itself. Rotate the bowl slightly with each fold to ensure even incorporation. This technique helps maintain the airy texture essential for a light, fluffy cake.
How to store the dulce de leche cake roll to keep it fresh
To keep the cake roll fresh, wrap it tightly in plastic wrap to prevent it from drying out and absorbing any odors from the refrigerator. Place the wrapped cake in an airtight container for extra protection. Store it in the refrigerator for up to 3 days. If you need to keep it longer, you can freeze the cake roll for up to 2 months. Thaw it in the refrigerator overnight before serving, ensuring it maintains its texture and flavor.
tips for rolling the cake without it cracking
Rolling a cake without cracking requires a few key tips. First, ensure the cake is slightly underbaked to keep it flexible. As soon as it’s out of the oven, loosen the edges with a knife and immediately invert it onto a clean kitchen towel generously dusted with powdered sugar. Peel off the parchment paper gently. Roll the cake tightly but not too tightly with the towel while it’s still warm; this helps it memorize the shape. Let it cool completely rolled up. When ready to fill, carefully unroll, spread the filling evenly, and reroll gently. Chilling before slicing helps retain its shape.
Can this cake be made gluten free?
Yes, this cake can be made gluten-free. Substitute the regular flour with a high-quality gluten-free flour blend designed for baking. Ensure the blend contains a mix of rice flour, potato starch, and tapioca flour, which help mimic the texture of wheat flour. Adding a small amount of xanthan gum (about 1/4 teaspoon per cup of flour) can also improve the cake’s structure and prevent it from becoming too crumbly. Follow the recipe as usual, paying extra attention to gently folding the flour into the batter to maintain its airy texture, crucial for a successful gluten-free cake.
Can I make the cake ahead of time and freeze it?
Yes, you can make this cake ahead of time and freeze it for later. Once baked and cooled completely, wrap the unfilled cake tightly in plastic wrap, then in aluminum foil to prevent freezer burn. Freeze for up to 2 months. When ready to use, thaw the cake overnight in the refrigerator. Proceed with filling and decorating as usual. Freezing can slightly alter the texture, so ensure the cake is tightly wrapped to maintain moisture. This method is convenient for preparing desserts ahead of special occasions or for saving leftovers.
