Sweet Milk Roll

Sweet Milk Roll

Sweet Milk Roll


  • For a 30 x 40 cm baking sheet:
  • ✔️ 6 eggs
  • ✔️ 120g sugar
  • ✔️ 1 tsp vanilla extract
  • ✔️ 140g all-purpose flour (refined flour without leavening)
  • ✔️ 1 tbsp honey (50g)
  • Extras:
  • ✔️ Powdered sugar (for dusting)


Preheat the oven to 180°C (356°F).

In a bowl, combine eggs, honey, vanilla, and sugar, then beat until foamy. It might take up to 10 minutes to achieve the right foamy consistency.

Add the sifted flour in two parts, gently folding it in with a spatula until fully integrated (avoid overmixing).
Prepare a baking sheet lined with buttered parchment paper.

Pour the mixture onto the sheet and level it.

Quickly bake at 180°C for 12 to 15 minutes. It's done when you touch it, and it doesn't leave an indentation.

As soon as it comes out of the oven, trim the edges. Prepare a clean, dry cloth and dust it with powdered sugar. Flip the sponge cake onto the cloth, remove the parchment paper, and sprinkle sugar again.

While still hot, roll it and let it cool.

For the filling, you'll need 600g of pastry dulce de leche and 100g for the topping.

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