Traditional Chilean Dishes
Brazo de Reina - Chilean Recipe
Prepare a classic of Chilean pastry: a thin, soft, and flexible sponge cake, rolled with a generous layer of dulce de leche and finished with powdered sugar. A homemade recipe ideal for accompanying coffee and sharing with family.
Brazo de Reina is a traditional Chilean sweet roll, made with a light sponge cake and filled with dulce de leche, also known as caramel or arequipe. The key to making it flexible is not to overbake the cake and to roll it while it's still warm.
01
Ingredients
Have everything ready before you begin.
- ✓4 large eggs, separated into whites and yolks
- ✓120 g of sugar
- ✓120 g of all-purpose flour without baking powder
- ✓1 teaspoon of vanilla essence
- ✓1 pinch of salt
- ✓250 g of dulce de leche, caramel, or arequipe
- ✓1 tablespoon of butter to grease the pan
- ✓Powdered sugar, confectioner's sugar, or impalpable sugar, for decoration
- ✓Baking paper
02
Step-by-step method
- 01
Preheat the oven to 180 °C, or 350 °F, with top and bottom heat
Preheat the oven to 180 °C, or 350 °F, with top and bottom heat.
- 02
Grease a rectangular pan of approximately 30 × 40 cm with...
Grease a rectangular pan of approximately 30 × 40 cm with butter and cover it with baking paper. Spread the paper well to avoid folds.
- 03
Place the egg whites in a clean and dry container
Place the egg whites in a clean and dry container. Add a pinch of salt and beat them at medium speed until they start to form foam.
- 04
Gradually add half of the sugar, without stopping beating, until...
Gradually add half of the sugar, without stopping beating, until you get a shiny meringue that forms soft and firm peaks.
- 05
In another container, beat the yolks with the remaining sugar and...
In another container, beat the yolks with the remaining sugar and vanilla essence until the mixture looks clearer, creamier, and slightly thicker.
- 06
Add the yolks to the meringue in two or three batches
Add the yolks to the meringue in two or three batches. Do this with a spatula and enveloping movements from the bottom up to preserve the air of the egg whites.
- 07
Sift the flour directly over the mixture in two parts
Sift the flour directly over the mixture in two parts. Integrate with enveloping movements, just until there are no traces of flour.
- 08
Pour the batter into the prepared pan and distribute it with a...
Pour the batter into the prepared pan and distribute it with a spatula until it forms an even layer, especially in the corners.
- 09
Bake for 10 to 12 minutes, until the surface is barely...
Bake for 10 to 12 minutes, until the surface is barely golden, the center springs back when touched gently, and the edges start to separate from the paper.
- 10
While baking, spread a clean and dry kitchen towel over the...
While baking, spread a clean and dry kitchen towel over the table. When removing the cake from the oven, carefully flip it over the towel and slowly remove the baking paper, starting from one corner.
- 11
With the help of the towel, roll the cake from one of the long sides
With the help of the towel, roll the cake from one of the long sides. Let it rest rolled for about 10 minutes to acquire memory and flexibility.
- 12
Unroll carefully and spread the dulce de leche over the entire surface,...
Unroll carefully and spread the dulce de leche over the entire surface, leaving about 1 cm free on the edges. If it's too firm, soften it with a spoon.
- 13
Roll the cake back with the dulce de leche inside, starting from the...
Roll the cake back with the dulce de leche inside, starting from the same side. Gently squeeze to form a compact roll without crushing it.
- 14
Place the Brazo de Reina with the union facing down and let it rest for...
Place the Brazo de Reina with the union facing down and let it rest for a few minutes. To get more defined cuts, refrigerate it for 30 to 60 minutes before serving.
- 15
Sprinkle powdered sugar over the surface
Sprinkle powdered sugar over the surface. Cut off the ends and cut portions with a serrated knife, cleaning the blade between each cut.
- 16
Keep the Brazo de Reina covered in the refrigerator for up to two days
Keep the Brazo de Reina covered in the refrigerator for up to two days. Let it rest for a few minutes at room temperature before serving.
- Don't overbake the cake: it should be barely golden and flexible.
- Integrate the flour with enveloping movements to preserve the air of the egg whites.
- Use a completely clean and dry container to beat the egg whites; any remaining fat or yolk can prevent them from rising well.
- Roll the cake while it's still warm to reduce the risk of it breaking.
- If the dulce de leche is too firm, soften it with a spoon before spreading. Don't add water, milk, or other ingredients.
- Leave about 1 cm free on the edges to avoid the filling escaping when rolling.
- Refrigerate the roll for 30 to 60 minutes if you want cleaner and more defined portions.
- If the cake cracks slightly, the powdered sugar will help disguise the small imperfections.