This Dulce de Leche Swiss Roll Cake is a SHOWSTOPPER! It turned out soooooooo good!
If you’ve been following my instagram I’ve been meaning to make some cakes after watching too much of the Great British Baking Show. I’m loving it!
What type of cake did I use to make this Dulce de Leche Swiss Roll?
The cake for this dulce de leche swiss roll is a vanilla and poppy seed genoise sponge cake. These types of cakes are very traditional because they have NO baking powder or baking soda to help them rise.
How do you get these cakes to rise then?
Technique! you only incorporate air by beating the eggs with the powder sugar enough time in your mixer that you create a dense like mousse texture.
The tricky part though is the addition of the flour because you have to be gentle enough not to deflate it…sounds SCARY!
I modernized this recipe and added 1 tablespoon of baking powder to make sure our effort to make it is not worthless! 😉
What did I use as a base for this Dulce de Leche Swiss Roll Cake recipe?
I used Prue Leith’s genoise sponge recipe to make this Dulce de Leche Swiss Roll! She is one of the new judges of the show. If you haven’t watched it, I highly recommend it!
She (of course) made it in a traditional way, so check out her recipe here and then come back to see the changes I made.
Do I need to be a cake expert to try making this Dulce de Leche Swiss Roll Cake?
Absolutely no! the below recipe for the Dulce de Leche Swiss Roll Cake is hard to ruin, to give it a try and let me know how it went. Plus the modification I made to the true genoise sponge will save anyone from a baking failure!
Is this a Chilean recipe?
Yes! We eat this type of cake a lot back home and its called “Brazo de Reina”. If I literally translate, it would be “Queen’s arm”.
If you every go down there, you can find this Dulce de Leche Swiss Roll Cake at most bakeries. Not only how I made it but covered in chocolate, powder sugar, coconut etc. A lot of people just make it at home for tea time.
Dulce de Leche Swiss Roll Cake
- Stand mixer
- Large bowl
- Digital Scale
- Medium pot
- Baking tray
- Parchment Paper
- 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
- 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 10×15'' 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!
Please comment below and let me know if you have any questions!
For other dessert and Chilean recipes click here