Serves: 4-6

Prep Time: 20 mins

Chill time: 2 hours to overnight

Cooking Time: 10 mins




4 eggs, separated

Tsp vanilla

Tsp baking powder

50g flour

25g grd almonds

110g sugar

Pinch salt


Filling – 225g whipped cream

225g dulche de leche

75g chopped pecans



  1. Whisk 4 egg whites to soft peaks, then add 55g sugar gradually.
  2. Whisk 4 egg yolks and another 55g sugar and 1tsp vanilla for 5 minutes. 
  3. To the egg yolk mix, Add 1tsp baking powder, 50g flour, 25g ground almonds, 110g sugar and a pinch of salt, then fold in the egg whites.
  4. Spoon into a greased lined 27.5 x 44.5cm tin.
  5. Bake at 175c for 8-10minutes. 
  6. Turn out onto an icing sugar dusted sheet of greaseproof or parchment.
  7. Roll into a tea towel to cool.
  8. For the filling, combine 225g whipped cream, 225g dulce de leche and 75g chopped pecans.
  9. Unroll the cake, add filling. Re roll, chill 2 hours or overnight.

 Drizzle with more Dulce de leche and an icing sugar dusting

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