Can I use regular flour instead of self-rising flour?

Yes, you can use regular flour, but you will need to add 2 teaspoons of baking powder and a pinch of salt for every cup of flour.

What is the best way to store the sponge cake?

Store the sponge cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Can I use homemade dulce de leche?

Yes, homemade dulce de leche works perfectly for this recipe and adds a personal touch.

Can I substitute the butter with oil?

Yes, you can substitute butter with an equal amount of vegetable oil, but the flavor and texture may slightly differ.

What type of milk should I use?

You can use whole milk for the best texture, but low-fat or plant-based milk can also work as substitutes.

Dulce de Leche Sponge Cake

Name: Dulce de Leche Sponge Cake
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 8
Cuisine: Latin American
Ingredients: 3 egg eggs; 1 cup sugar; 200 g butter; 2 cups milk; 400 g self-rising flour; 3 tbsp dulce de leche

@cocinero44

Latin American Snack Dessert Sweet Treat Baking Non-Vegetarian

Dulce de leche is a product widely used in Latin American pastry-making. It is very easy to prepare, though it requires prolonged cooking. Today, in addition to sharing a dulce de leche recipe, I’m going to show you a recipe for making Dulce de Leche Sponge Cake. This way, you’ll...

Prep Time

20min

Cook Time

45min

Total Time

1hr 5min

How to make Dulce de Leche Sponge Cake

Step 1
In a bowl, mix the butter and sugar until well combined.
Step 2
In another bowl, beat the egg whites until stiff peaks form, then gently fold in the yolks.
Step 3
Combine the butter-sugar mixture with the egg mixture. Gradually add the milk, self-rising flour, and finally the dulce de leche, mixing until smooth.
Step 4
Grease and flour a baking pan. Pour in the batter and spread it evenly.
Step 5
Bake in a low oven for 45 minutes or until a toothpick inserted in the center comes out clean.

Nutrition (per serving)

Calories

457.9kcal (22.9%)

Protein

7.2g (14.48%)

Carbs

49.0g (17.81%)

Sugars

26.4g (52.8%)

Healthy Fat

9.1g

Unhealthy Fat

17.4g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

Make sure to beat the egg whites until stiff peaks form to give the sponge cake a light and airy texture.
Use room-temperature butter for easier mixing with the sugar.
Allow the cake to cool completely before removing it from the pan to avoid breaking.

FAQS

Can I use regular flour instead of self-rising flour?
Yes, you can use regular flour, but you will need to add 2 teaspoons of baking powder and a pinch of salt for every cup of flour.
What is the best way to store the sponge cake?
Store the sponge cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I use homemade dulce de leche?
Yes, homemade dulce de leche works perfectly for this recipe and adds a personal touch.
Can I substitute the butter with oil?
Yes, you can substitute butter with an equal amount of vegetable oil, but the flavor and texture may slightly differ.
What type of milk should I use?
You can use whole milk for the best texture, but low-fat or plant-based milk can also work as substitutes.

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@cocinero44

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