Brazo de Reina

5 from 1 vote

This Brazo de Reina from Chile is a thin sponge cake spread with dulce de leche filling and then rolled into a spiral and topped with coconut.

Course Dessert

Cuisine Chilean

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 136kcal

Author Alexandria Drzazgowski

Equipment

Stand Mixer
Electric Hand Mixer
Rubber Spatula
Parchment Paper
Mixing Bowl(s)
Sifter

Ingredients

1 cup Cake flour sifted
¾ cup + 2 tbsp Caster Sugar or granulated sugar and use the instructions in the recipe card to make your own caster sugar
1 ½ cups Dulce de leche
5 Eggs
1 ½ tsp Vanilla
¼ tsp Salt

Instructions

To Make Caster Sugar:

Put the sugar in a blender and pulse once or twice until the sugar becomes a bit finer than it was before. Do not blend so long that it becomes powdered sugar.

To Bake the Cake:

Heat oven to 350 degrees Fahrenheit.
Crisco a sheet pan, then cut a piece of parchment paper into the shape of the pan and lay it down on the bottom. Crisco the parchment paper and dust with flour.
Separate egg yolks from egg whites.
In a large bowl, combine the egg yolks and ¾ cup caster sugar. Beat with an electric mixer until mixture becomes pale and thick, about 3 to 5 minutes. Beat in vanilla and salt.
In the bowl of a stand mixer (if possible, or with a hand mixer if not) beat the egg whites until soft peaks form. Add 2 tbsp sugar. Beat again until stiff peaks form.
Fold your yolk mixture into the egg whites with a rubber spatula or wooden spoon. Take care to mix the ingredients, as you don’t want to stir the egg whites too roughly or they will deflate.
Once the eggs are mixed together, sift the cake flour over the eggs and fold gently to combine.
Put batter into the prepared pan and place in the oven.
Bake cake for 15 to 20 minutes, until a toothpick comes out clean when stuck into the middle of the cake.
Take the cake out of the oven and allow to rest for five minutes. Turn the cake over onto a clean dish towel and remove the parchment paper from the bottom.
Starting at one short end, roll the cake up with the dish towel, making sure that the towel is rolled into the cake. Allow the cake to rest in this position until completely cooled.
Unroll the cake and spread 1 cup of dulce de leche across the entire sheet cake. Reroll the cake so that it takes the same shape it took before.
Place the cake seam-side down. Spread the remaining ½ cup dulce de leche on the top of the cake roll and sprinkle with coconut.
Cut both ends off of the cake roll to reveal the beautifully spiraled interior. Enjoy!
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Notes

Recipe copyright The Foreign Fork. For educational or personal use only.

Cake Flour: Use store bought cake flour or make your own with all purpose flour and cornstarch using these instructions.
Caster Sugar: You can make caster sugar at home with the instructions in the recipe card.
Dulce de Leche: Buy it from the grocery store or make Instant Pot Dulce de Leche at home. If you don’t want to fill your Brazo de Reina with manjar (dulce de leche) you can also choose to fill it with jam instead.
Eggs: Yolks and whites separated. There are no leavening agents in this recipe (baking powder or baking soda). The whipped egg whites do the job!
My Chilean reader recommends lightly brushing Coca Cola over the cake before adding the Dulce de Leche. The layer of Coca Cola is thin, so you can’t taste it, but it keeps the cake very moist for a long time.
Be VERY gentle when folding the yolk mixture into the egg whites. If you mix too roughly, the egg whites will deflate, leaving you with an unleavened cake.

Nutrition

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