Brazo de Reina
A popular Chilean rolled cake, often filled with dulce de leche or cream and sometimes adorned with meringue or fruit. It's a festive dessert enjoyed on special occasions and birthdays.
🧂 Ingredients
- 4 large Eggs(separated)
- 1 cup Granulated sugar
- 1 cup All-purpose flour
- 1 tsp Baking powder
- 0.25 tsp Salt
- 1 tsp Vanilla extract
- 1.5 cups Dulce de leche(for filling)
- 2 tbsp Powdered sugar(for dusting)
👨🍳 Instructions
- 1
Preheat oven to 350°F (175°C). Grease and flour a 10x15 inch jelly roll pan, or line with parchment paper.
💡 Tip: Ensure the pan is evenly greased to prevent sticking. - 2
In a large bowl, beat egg whites until stiff peaks form. Gradually add half of the sugar and continue beating until glossy.
⏱️ 5 minutes - 3
In a separate bowl, beat egg yolks with the remaining sugar until pale and thick. Stir in vanilla extract.
⏱️ 3 minutes - 4
In another small bowl, whisk together flour, baking powder, and salt.
💡 Tip: Sifting the dry ingredients can help create a lighter cake. - 5
Gently fold the dry ingredients into the egg yolk mixture, alternating with the beaten egg whites. Be careful not to deflate the egg whites.
💡 Tip: Use a spatula and a folding motion to combine. - 6
Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
⏱️ 15 minutes - 7
While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
💡 Tip: This helps prevent the cake from sticking to the towel as it cools. - 8
Once baked, immediately invert the cake onto the prepared towel. Carefully peel off the parchment paper if used. Let it cool completely.
💡 Tip: Cooling on the towel prevents the cake from becoming soggy. - 9
Once cooled, spread the dulce de leche evenly over the cake, leaving a small border.
💡 Tip: Warm the dulce de leche slightly if it's too stiff to spread easily. - 10
Starting from one of the longer sides, carefully roll up the cake with the towel. Transfer the rolled cake, seam-side down, to a serving platter.
💡 Tip: Roll tightly but gently to avoid cracking the cake. - 11
Dust with additional powdered sugar before serving.
💡 Tip: Can be refrigerated for a few hours before serving to firm up.
💡 Pro Tips
- ✓Ensure all ingredients are at room temperature for better emulsification.
- ✓Don't overmix the batter after adding flour, as this can result in a tough cake.
- ✓If dulce de leche is too thick, you can thin it with a tablespoon or two of milk or cream.
🔄 Variations
- Fill with whipped cream and fresh berries.
- Add a layer of meringue on top of the dulce de leche before rolling.
- Incorporate a tablespoon of cocoa powder into the dry ingredients for a chocolate version.