Dulce de Leche Swiss Roll Cake
Thie cake is super easy to make and you will surprise everyone!
Equipment
- Stand mixer
- Spatula
- Large bowl
- Digital Scale
- Sifter
- Medium pot
- Whisk
- Baking tray
- Parchment Paper
Ingredients
- 60 grams Unsalted butter melted and cooled
- 4 unit Large eggs room temperature
- 120 grams Powder sugar
- 120 grams All purpose or cake flour sifted
- 1 teaspoon Vanilla
- 1 tablespoon Poppy seeds
- 1 teaspoon Baking powder
Instructions
- Preheat the oven at 375°F
- Put the eggs and powder sugar into your stand mixer's bowl set over a pan of gently simmering water (bain marie). Gently whisk until the powdered sugar has been dissolved
- Using your stand mixer, mix using the whisk attachment. Whisk the mixture until it is thick and mousse-like, and leaves a trail when you lift the whisk
- Sift the flour over the egg/sugar mixture and gently fold in with a spatula. Add the butter and fold – work quickly to prevent the mixture collapsing.
- After the butter and flour have been incorporated into the mixture add 1 teaspoon of baking powder
- Put parchment paper onto your baking tray and transfer the cake batter into a 10x15'' rectangle approximately
- Bake for 10 minutes - check and add 2-5 extra minutes to get the cake into a light golden color
- Once out of the oven, using the parchment paper roll the cake into a swiss roll (to prevent it from cracking once its cooled). Let it rest shaped for 1 minute.
- If you feel the cake is a little dry prepare a symple syrup (equal parts of water and sugar dissolved over medium heat) and using a brush get the cake moist.
- Using a spatula spread out 1 can of dulce de leche evenly including the borders.
- Roll tight into a swiss roll and decorate as preferred!
Have you made this one?Remember to tag me on IG @vituperiobread so I can see it!