Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Vermouth | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 eggs, separated
- 7 teaspoons self-rising flour
- 7 teaspoons sugar
- 1 dash vanilla
- 1 can condensed milk
- 1 dash sweet vermouth
Directions
Beat egg whites until fluffy.
Add sugar, flour and egg yolks, beat 3-4 minutes.
Add vanilla and mix.
Pour batter onto greased cookie sheet.
Bake in oven 7 – 10 minutes at 350°F.
Remove from oven and turn out onto damp cheese cloth and roll up.
Wait to cool, then unroll.
Pour 1 can Carnation sweetened condensed milk into boiler pan; cover.
Place over boiling water, cook over water, stirring occasionally, for 60 to 75 minutes, or until thick and light caramel.
Remove from heat, beat until smooth with dash of vermouth (make sure consistency is thick).
Let caramel (dulce de leche) cool completely, place in refrigerator to cool.
Spread dulce de leche on unrolled cake, then roll again.
Category:Argentine Desserts
Category:Egg Recipes
Category:Sweet vermouth Recipes
Category:Self-rising flour Recipes
Category:Sweetened condensed milk Recipes