Dulce de Leche Swiss Roll

An airy, puffy, melt-in-your-mouth Swiss roll, filled with dulce de leche and whipped cream. I promise this is one of the best rolls you'll ever make, and you won't stop getting compliments on it. It's quick and easy to make, just follow the instructions closely to get that airy texture.

Ingredients for dulce de leche Swiss roll (baking sheet)

For the roll

• 6 large eggs, separated.
• 60 g vegetable oil.
• 80 ml milk (⅓ cup).
• 100 g all-purpose flour (½ cup + 3 tablespoons).
• ¼ teaspoon baking powder.
• 1 teaspoon vanilla extract.
• 1 tablespoon lemon juice.
• 90 g sugar (½ cup minus 1 tablespoon).

For the filling

• 240 ml heavy cream (one 8 oz carton).
• 60 ml milk (¼ cup).
• 30 g instant vanilla pudding mix, such as Jell-O (3 tablespoons).
• 1 teaspoon vanilla extract.
• 1 jar dulce de leche (you'll only use part of it).

Instructions

1. Preheat the oven to 340°F (170°C).
2. In a wide bowl, stir the oil and milk together a little. Add the flour and baking powder and whisk into a thick batter. Add the yolks and vanilla, and whisk again until combined.
3. In the bowl of a stand mixer fitted with the whisk, combine the egg whites and lemon juice. Whip on medium speed until small bubbles form. Add the sugar one tablespoon at a time, and whip into a fluffy, soft but stable foam (it's important to add the sugar slowly, a little at a time, and to whip on medium speed for at least 7 minutes). Then gently fold the whipped whites into the yolk mixture.
4. Line a baking sheet with parchment paper and grease it lightly. Pour in the batter and smooth it with an offset spatula.
5. Bake for about 30 minutes (the roll rises a lot in the oven, but then sinks back down). Lay a sheet of parchment paper on your work surface, turn the roll out onto it while it's still warm, and peel off the parchment it was baked on. Set it aside to cool for a few minutes.
6. In the bowl of a stand mixer fitted with the whisk, combine the heavy cream, milk, pudding mix and vanilla. Whip well into a stable whipped cream.
7. Assembling the roll: trim the edges of the roll with a knife and set the trimmings aside (you'll use them to decorate). Spread a generous layer of dulce de leche over the roll and smooth it with an offset spatula. Spread the whipped cream on top and roll it up tightly (save a spoonful of whipped cream for decorating). Transfer to a tray and chill for about half an hour.
8. Decorating the roll: spread a strip of whipped cream along the top of the roll, cut the trimmings you saved into cubes, and arrange them on the cream. Drizzle a little dulce de leche between the cubes, and finish with a sprinkle of shredded coconut.