Place the can of sweetened condensed milk in a pot filled with boiling water. Boil for 1 hour and 30 minutes. Remove the can from the water and let rest for 30 minutes. Meanwhile, prepare the cake.
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a 43 x 32-cm (17 x 12.5-inch) baking sheet with parchment paper. Generously butter the entire surface of the paper and the sides of the baking sheet.
In a bowl, combine the dry ingredients. Set aside.
In another bowl, beat the egg whites and gradually add the sugar. Beat until stiff peaks form. Whisk in the egg yolks, one at a time. Stir in the dry ingredients in the same fashion.
Spread the batter on the baking sheet. Bake for about 7 minutes or until the cake is lightly browned. Sprinkle sugar on a piece of parchment paper. Flip the cake on the paper. Remove the baking paper.
Carefully open the sweetened condensed milk can, wear oven mitts or gloves to prevent burns.
Spread the caramel (dulce de leche) on the cake. Roll the cake onto itself and place on a serving platter. Dust the cooled cake with the icing sugar. Heat the metal skewer on a stove’s top. Mark the top of the cake with the hot skewer to create a crisscross pattern. Serve with fresh fruit or ice cream.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.