Meringue Spongecake with Bain Marie Caramel
Remove the paper label from a can of sweetened condensed milk. Submerge the can in water in a pressure cooker.
Pressurize. Cook on medium heat for 40 minutes. Set aside.
Separate the egg yolks from whites. Using a hand mixer, beat whites until they form stiff peaks.
Beat sugar into the whites one tablespoon at a time. Beat flour into the whites in the same fashion. Finally beat the yolks into the whites, one yolk at a time.
Spread butter onto an inch-deep baking sheet pan. Spread parchment paper in the bottom of the baking sheet. The butter will keep the parchment paper from shifting as you fill the pan. Pour batter evenly over the parchment paper. Shimmy until batter is evenly spread.
Bake at 350 for 20 minutes or until the cake fluffs up into a solid sponge, golden brown. Let cool completely.
Flip cake gently face down onto a very slightly damp dish towel. Gingerly separate the parchment paper from the cake around the edges. Very slowly peel all parchment paper away.
Open your can of caramelized sweetened condensed milk. Using a silicone spatula, spread the filling evenly all over the spongecake. Roll it up.
Store your Rocomboli in the ever so slightly damp dish towel until ready to eat. Serve room temperature. Sprinkle with sifted powdered sugar for presentation.