Dulce de Leche Cake Roll with Crushed Meringue
"This simple meringues and dulce de leche cake roll (or pionono) has a very spongy base with no butter. The hero of this recipe is the filling with the creamiest dulce de leche and crunchy meringues."
-- @encasa_cooking
More from @encasa_cooking


Prep time 10mins
Cook time 6mins
Serves or Makes: 10 slices


  • 5 eggs
  • 5 tablespoons granulated sugar
  • 5 tablespoons self-rising flour
  • Dulce de leche
  • crushed Meringues


  • Step 1

    Preheat your oven to 390F.

  • Step 2

    Using an electric mixer, whisk the egg whites until stiff peaks.

  • Step 3

    In a small bowl, whisk the egg yolks and then add to the egg whites very slowly.

  • Step 4

    Sprinkle the sugar over the egg mixture, one tablespoon at a time while the mixer is still on.

  • Step 5

    Lower the mixer’s speed to low and sprinkle the flour, one tablespoon at a time, until everything is well combined.

  • Step 6

    Pour the batter on a baking sheet lined with parchment paper and non-stick spray.

  • Step 7

    Bake for 6-7 minutes, or until the top of the cake roll is light golden brown.

  • Step 8

    Remove from the oven and place it, warm as it is, top down on a kitchen towel. Make sure the parchment paper is facing up. Roll it lightly.

  • Step 9

    Once the cake roll has cooled down completely, unroll it and spread some dulce de leche. Add the crushed meringues at this stage.

  • Step 10

    Roll the cake roll tightly, using the parchment paper as help.

  • Step 11

    Pop into the fridge for one hour before cutting it.