Forktionary

Dulce Argentino Aka Really Yummy Caramel Roll Cake Recipe

Indulge in this heavenly Dulce Argentino, a light yet decadent caramel roll cake passed down through generations. This authentic Cuban dessert features a fluffy vanilla cake delicately rolled and generously coated in rich, homemade dulce de leche. Prepare to be amazed by its irresistible flavor and melt-in-your-mouth texture. A perfect treat for any occasion!

Prep Time 25 mins
Cook Time 67 mins
Calories 213.4 kcal
Protein 15g
Rating 3.7 (3 Reviews)
Dulce Argentino Aka Really Yummy Caramel Roll Cake 32

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Dulce Argentino Aka Really Yummy Caramel Roll Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Dulce Argentino Aka Really Yummy Caramel Roll Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Dulce Argentino Aka Really Yummy Caramel Roll Cake

  1. Preheat oven to 350°F (175°C). Grease and flour a 15x10 inch baking sheet.
  2. In a large bowl, beat 6 large egg whites until stiff peaks form.
  3. Gradually add 1 cup granulated sugar to the egg whites, beating until glossy and stiff peaks remain.
  4. In a separate bowl, whisk together 6 large egg yolks, 1 teaspoon vanilla extract, and 1 cup all-purpose flour until just combined.
  5. Gently fold the egg yolk mixture into the whipped egg whites until just incorporated. Be careful not to deflate the egg whites.
  6. Pour batter onto the prepared baking sheet and spread evenly.
  7. Bake for 7-10 minutes, or until lightly golden and a toothpick inserted into the center comes out clean.
  8. While the cake is still warm, carefully invert it onto a clean kitchen towel dusted with powdered sugar. Gently peel off the baking sheet.
  9. Starting from the short end, tightly roll the cake with the help of the towel. Let it cool completely.
  10. Meanwhile, prepare the dulce de leche: In a double boiler (or a heatproof bowl set over a pot of simmering water), combine 1 (14-ounce) can of sweetened condensed milk and 2 tablespoons of water.
  11. Cook over low heat, stirring occasionally, for 60-75 minutes, or until the mixture is thick and a rich caramel color. Do not let the mixture boil.
  12. Remove from heat and stir in 1 tablespoon of vermouth (optional). Let the dulce de leche cool completely.
  13. Once the cake is completely cool, carefully unroll it and spread the cooled dulce de leche evenly over the surface.
  14. Re-roll the cake and dust with powdered sugar before serving. Refrigerate for at least 30 minutes to allow flavors to meld.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

114g

Fat

17g

Carbs

10g

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Sauces Desserts Condiments Etc Eggs Dairy Caribbean Oven Central American Dinner Party Fall Heirloom Historical Holiday Event Kosher Picnic Romantic Spring Summer Vegetarian Winter Cakes Easter Cuban South American Dietary Christmas New Years Argentine Seasonal Comfort Food Valentines Day Taste Mood To Go Equipment 4 Hours Or Less