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8 Serves
81 Mins
Preheat your oven and line a jelly roll pan with parchment paper to ensure the cake does not stick.
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
16 µg / 400 µgCalcium
114 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
136 mg / 1,250 mgPotassium
162 mg / 4,700 mgSodium
79 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
13 µg / 55 µgFiber
0 g / 28 gSugar
36 g / 50 gSaturated Fat
3 g / 20 gCholesterol
105 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
Using an electric mixer, beat the eggs and sugar until the mixture is pale, thick, and tripled in volume.
Gently fold in the flour and vanilla extract, then spread the batter evenly onto the prepared baking sheet.
Bake the sponge cake until golden and springy to the touch, then immediately invert it onto a clean kitchen towel and roll it up while warm to set the shape.
Once cooled, unroll the cake, spread a generous layer of dulce de leche over the surface, and roll it back up tightly.
Dust the finished roll with powdered sugar and slice into portions before serving.
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