This Chilean cake called Brazo de Reina means the “Queen’s arm”. Make of that what you will, but do make this cake! It’s a light sponge coiled around a sticky, sweet Dulce de leche filling and it’s awesome served with ice cream!
For fun, I dyed a small amount of the batter orange and piped it in stripes on the baking sheet. You can make any design you like, just freeze it for 5 minutes before spreading over the rest of the batter. Not necessarily traditional, but totally fun!
*Naptime tip: Just before bed, pour a can of sweetened condensed milk into a glass jar and pop on the lid. Lay that jar down in a crockpot full of water. Set it on low overnight. In the morning, you’ll have perfectly smooth dulce de leche!
Brazo de Reino
Recipe translated and slightly adapted from Mi Diario de Cocina. Serves 8
6 eggs, separated
1 cup powdered sugar
1 tsp. Vanilla (or try coconut, rum or almond extract)
1 cup flour
2 teaspoons baking powder
Pinch of salt
More powdered sugar
14 oz. Dulce de leche
Optional: food coloring for decorating
Heat oven to 350°F.
Line an 11×17″ rimmed baking sheet with greased foil or parchment paper.
In a large bowl, beat the 6 egg whites to very soft peaks. Gradually add the powdered sugar, continuing to beat until stiff peaks are formed.
In a separate small bowl, whisk the yolks until smooth and lighter in color, about 2 minutes. Whisk in the vanilla.
In another small bowl, stir together the flour, baking powder and salt. Gentle fold the flour and egg yolk mixtures into the egg whites until just combined. Do not over mix!
(Remove a few tablespoons of batter to a small bowl and stir in some food coloring, if desired. Pipe colored batter in any design onto the prepared sheet tray then freeze 5-10 minutes.)
Gently scrap the batter onto the lined sheet tray. Smooth it with an offset spatula into all the corners and level into an even thin layer. Bake at 350 ° F for 7 to 10 minutes, do not brown.
While cake is baking, lay out a clean kitchen towel and dust with powdered sugar. (If you did a design in the batter, you’ll also need to dust the back of another 11×17″ sheet pan with powdered sugar.)
Immediately after cake is baked, flip it out onto your sugared towel (or the sugared sheet tray if patterned). Slowly peel off the parchment. (Now flip your patterned cake, design side down onto the sugared towel.)
Roll the cake up, short side to short side, with the towel curled inside and allow to cool completely, at least 45 minutes. This helps the cake “remember” the shape it’s supposed to be.
Once cool, unroll the cake and spread the dulce de leche in an even later across the entire surface. This time without the towel, roll the cake back up, as tightly as you can and lift it onto your serving tray. Dust with more powdered sugar as desired. Serve with ice cream. Store leftover cake covered, at room temperature.
*Naptime tip: Shimmy a long piece of dental floss under the cake, cross, and pull to cut perfectly clean slices.