16 ounces cream cheese, softened at room temperature
1 teaspoon vanilla extract
1/8 teaspoon salt
5 to 6 cups confectioner's sugar
1 can dulce de leche, or 1 cup caramel sauce
Let's get Cooking...
Preheat oven to 350°F. Line a 12x17-inch jelly roll pan with parchment paper. Place eggs and sugar in mixer bowl and whisk on high speed until fluffy and pale, almost white in color. Add the vanilla and whisk for 30 seconds.
In a small bowl, combine the flour, baking powder, cinnamon and nutmeg. Using sifter or mesh strainer, sift flour into egg mixture in increments; use a spatula to fold the flour in very carefully but thoroughly.
Spread the cake batter onto the prepared baking sheet and bake in preheated oven for 13 to 15 minutes until top turns golden brown. Remove from oven and immediately loosen edges of the cake away from the pan using a knife. Place a clean kitchen towel on the cake and gently roll up the cake. Place on a cooling rack to cool completely.
Prepare the filling and frosting. Cream together the butter and cream cheese until light and fluffy. Add the vanilla, salt and gradually add the confectioner's sugar. Whisk until frosting is light and fluffy.
Heat the dulce de leche in the microwave until it's soft enough to spread. Unroll the cooled cake layer. Using an offset spatula, spread the caramel over the cake. Spread a generous amount of the frosting over the caramel, leaving a few inches empty at one edge.
Starting from one edge, roll up the cake into a log and place onto a long serving platter lined with parchment paper strips. Frost the cake on the outside and both ends.