Brazo de Reina (Queen's Arm Cake)

🧂 Ingredients

• 5 Large Eggs(Ensure eggs are at room temperature for best volume.)
• 150g Granulated Sugar(Divided: 100g for the cake batter, 50g for dusting.)
• 100g All-purpose Flour(Sifted to ensure a light texture.)
• 200g Guava Paste (Bocadillo)(This is a firm, sweet paste made from guava. It can be found in Latin American markets or the international aisle of larger supermarkets. If too firm, it can be gently warmed to soften.)
• For dusting Powdered Sugar (optional)(For a decorative finish.)

👨‍🍳 Instructions

1. 1

   Prepare the Sponge Cake Batter: Preheat your oven to 180°C (350°F). Line a 30x40 cm (12x16 inch) baking sheet with parchment paper and lightly grease it. In a large bowl, beat the eggs with an electric mixer on high speed until pale and fluffy, about 5-7 minutes. Gradually add 100g of granulated sugar while continuing to beat until the mixture forms stiff peaks and is glossy. Gently fold in the sifted flour in two additions, being careful not to deflate the egg mixture. The batter should be light and airy.

   ⏱️ 15 minutes
2. 2

   Bake the Sponge: Pour the batter evenly onto the prepared baking sheet, spreading it to the edges. Bake in the preheated oven for 12-15 minutes, or until the cake is lightly golden brown and springs back when gently touched. Do not overbake, as this will make it difficult to roll.

   ⏱️ 12-15 minutes
3. 3

   Prepare the Filling and Roll: While the cake is still warm (but not hot), carefully invert it onto a clean kitchen towel or a large piece of parchment paper that has been lightly dusted with some of the remaining granulated sugar (about 50g). Gently peel off the parchment paper from the cake. If using guava paste that is very firm, gently warm it in a small saucepan over low heat or in the microwave for a few seconds until spreadable. Spread the guava paste evenly over the warm cake, leaving a small border (about 1 cm or 1/2 inch) on one of the longer sides to prevent the filling from squeezing out too much.

   ⏱️ 10 minutes
4. 4

   Roll and Cool: Starting from the longer side with the filling spread to the edge, carefully and tightly roll up the cake using the towel or parchment paper to help guide it. Once rolled, let it cool completely on a wire rack with the seam side down. This allows the cake to set in its rolled shape.

   ⏱️ 30 minutes (cooling)
5. 5

   Finish and Serve: Once completely cooled, you can dust the top with powdered sugar for a decorative finish, if desired. Slice the Brazo de Reina into thick portions using a sharp knife. Serve immediately or store in an airtight container at room temperature for up to 2 days.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Rolling the cake while it's still warm is crucial for preventing cracks. Use a clean kitchen towel or parchment paper to help you roll it snugly.
• ✓Ensure the guava paste is spread evenly. If it's too thick, it might be difficult to roll. If too thin, it might ooze out.
• ✓This is a traditional Colombian dessert perfect for birthdays, holidays, or any special occasion.
• ✓For a smoother filling, you can blend the guava paste with a tablespoon or two of water or rum until it reaches a spreadable consistency.

🔄 Variations

• Instead of guava paste, you can use 'arequipe' (dulce de leche) for a caramel-flavored filling.
• Other fruit jams like strawberry, raspberry, or blackberry can be used as an alternative filling.
• Some recipes include a light meringue or whipped cream layer along with the guava paste for extra richness.

🥗 Nutrition

Per serving