Beat the egg whites with half of the sugar until stiff peaks form. In a separate bowl, beat the egg yolks with the remaining sugar until thick and pale, then gently fold in the beaten egg whites along with the flour and cornstarch.
Pour into a baking tray lined with parchment paper, spread the batter evenly, and bake for 15 minutes or until lightly golden. Remove from the oven and let cool.
Unmold the cake onto a sheet of greased parchment paper; spread the condensed milk, sprinkle the nuts, and roll it up.
Place the roll on a platter and cover it completely with cajeta and sprinkle with coconut.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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