👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan, or line with parchment paper.

   💡 Tip: Ensure the pan is evenly greased to prevent sticking.
2. 2

   In a large bowl, beat egg whites until stiff peaks form. Gradually add half of the sugar and continue beating until glossy.

   ⏱️ 5 minutes
3. 3

   In a separate bowl, beat egg yolks with the remaining sugar until pale and thick. Stir in vanilla extract.

   ⏱️ 3 minutes
4. 4

   In another small bowl, whisk together flour, baking powder, and salt.

   💡 Tip: Sifting the dry ingredients can help create a lighter cake.
5. 5

   Gently fold the dry ingredients into the egg yolk mixture, alternating with the beaten egg whites. Be careful not to deflate the egg whites.

   💡 Tip: Use a spatula and a folding motion to combine.
6. 6

   Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

   ⏱️ 15 minutes
7. 7

   While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.

   💡 Tip: This helps prevent the cake from sticking to the towel as it cools.
8. 8

   Once baked, immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper if used. Let it cool completely.

   💡 Tip: Cooling on the towel prevents the cake from becoming soggy.
9. 9

   Once cooled, spread the dulce de leche evenly over the cake, leaving a small border.

   💡 Tip: Warm the dulce de leche slightly if it's too stiff to spread easily.
10. 10

    Starting from one of the longer sides, carefully roll up the cake with the towel. Transfer the rolled cake, seam-side down, to a serving platter.

    💡 Tip: Roll tightly but gently to avoid cracking the cake.
11. 11

    Dust with additional powdered sugar before serving.

    💡 Tip: Can be refrigerated for a few hours before serving to firm up.