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Prepare the chocolate sponge cake: Preheat your oven to 350°F (175°C). Line a 10x15-inch baking tray with parchment paper. In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt.
In a large mixing bowl, beat the eggs and sugar with an electric mixer for 5-7 minutes, or until the mixture is pale, thick, and fluffy. Add the vanilla extract and vegetable oil, then gently fold in the sifted dry ingredients until fully combined.
Spread the batter evenly into the prepared baking tray. Smooth it out with a spatula and bake for 10-12 minutes, or until the cake springs back when lightly touched.
Once baked, turn the cake onto a clean kitchen towel dusted with cocoa powder. Peel off the parchment paper, then carefully roll the cake up (with the towel) starting from the short end. Allow it to cool completely while rolled.
Prepare the caramel cream filling: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Gently fold in the dulce de leche or caramel sauce until smooth.
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