Ingredients for the meringue:
10 eggwhites
1 teaspoon cream of tartar
1 cup sugar
1 teaspoon vanilla
Ingredients for the filling:
10 eggyolks
1 can condensed milk
1 teaspoon vanilla
Procedure:
1. Preheat oven to 250 F. Grease, line and grease again a 14×14 inch brazo pan. Set aside.
2. In a bowl, beat eggwhites until frothy. Add cream of tartar and beat until soft peaks form. Add sugar gradually and continue beating until stiff but not dry. Fold in the vanilla. Spread meringue on prepared pan. Bake in the preheated oven for 30 minutes or until set.
3. In a double boiler, combine all the ingredients for the filling and cook until thick.
4. Prepare a sheet of brown paper and sprinkle with confectioners’ sugar. Invert baked meringue on the brown paper. Spread the filling over it. Roll tightly. Dust with more confectioners’ sugar.