Dulce Argentino

Description
Dulce Argentino aka really yummy caramel roll cake. Passed on to me from my best friend's dad who is Cuban. An authentic dessert that's light but decadent.
 * 1 hour 7 minutes
 * 8 servings / 1 cake

gredients

 * 5 eggs, separated
 * 7 teaspoons self-rising flour
 * 7 teaspoons sugar
 * 1 dash vanilla
 * 1 can condensed milk
 * 1 dash sweet vermouth

Directions

 * 1) Beat egg whites until fluffy.
 * 2) Add sugar, flour and egg yolks, beat 3-4 minutes.
 * 3) Add vanilla and mix.
 * 4) Pour batter onto greased cookie sheet.
 * 5) Bake in oven 7 – 10 minutes at 350°F.
 * 6) Remove from oven and turn out onto damp cheese cloth and roll up.
 * 7) Wait to cool, then unroll.
 * 8) Pour 1 can Carnation sweetened condensed milk into boiler pan; cover.
 * 9) Place over boiling water, cook over water, stirring occasionally, for 60 to 75 minutes, or until thick and light caramel.
 * 10) Remove from heat, beat until smooth with dash of vermouth (make sure consistency is thick).
 * 11) Let caramel (dulce de leche) cool completely, place in refrigerator to cool.
 * 12) Spread dulce de leche on unrolled cake, then roll again.