The brazo de Mercedes is a standard Filipino dessert that adjustments the sport for roulade, subbing out a genoise or a sponge cake base for a fragile and marshmallow-like meringue. This jelly roll-style cake is an all-time favourite within the Philippines, and with a melt-in-your-mouth meringue and wealthy custard filling, it’s not exhausting to see why. You’ll use seven eggs, separated, on this recipe, with the whites going into the cake and the yolks going into the custard filling.
Citrus Meringue Roulade (Citrus brazo de Mercedes)
Makes 6 to eight servings
- 7 giant egg whites (210 grams), room temperature
- ¾ teaspoon (2 grams) cream of tartar
- ⅛ teaspoon kosher salt
- ⅔ cup (133 grams) granulated sugar*
- ½ teaspoon (2 grams) vanilla extract
- 3 tablespoons (21 grams) confectioners’ sugar, divided
- Citrus Custard Filling (recipe follows)
- Garnish: confectioners’ sugar, orange zest
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Preheat oven to 350°F (180°C). Spray a 13×9-inch rimmed baking sheet with baking spray with flour. Line backside of pan with parchment paper; evenly spray parchment.
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Within the bowl of a stand mixer fitted with the whisk attachment, beat egg whites, cream of tartar, and salt at medium-low pace till smooth peaks kind, 5 to six minutes. With mixer on low pace, add granulated sugar in a gradual, regular stream, beating till mixed (about 3 minutes whole). Improve mixer pace to medium, and beat till thick, shiny, and not gritty when rubbed between 2 fingers and stiff peaks kind, 5 to 10 minutes, stopping to scrape sides of bowl midway by means of mixing. Add vanilla, and beat at medium-high pace till mixed, about 30 seconds. Unfold meringue into ready pan, smoothing high with a big offset spatula.
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Bake till meringue is about and high is mild golden brown, 20 to 23 minutes. (Meringue shall be very puffy in oven however will deflate whereas cooling.) Let meringue cool in pan for five minutes; mud high with1 tablespoon (7 grams) confectioners’ sugar.
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In the meantime, sift remaining 2 tablespoons (14 grams) confectioners’ sugar right into a 13×9-inch rectangle on a clear kitchen towel. Utilizing a small knife, rigorously loosen edges of meringue from pan, and invert onto ready towel; gently peel off parchment, and discard. Utilizing a greased serrated knife, gently trim edges.
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Working shortly, dollop and unfold Citrus Custard Filling on high of meringue, leaving a ½-inch border round edges. Beginning at one brief aspect and utilizing towel to assist assist, gently roll up meringue, jelly roll model. (It’s OK if there are some small cracks in your meringue.) Place, seam aspect down, on a serving plate; garnish with confectioners’ sugar and orange zest, if desired. Serve instantly.
Citrus Custard Filling
Makes about 1 cup
- ¾ cup (230 grams) sweetened condensed milk
- 7 giant egg yolks (130 grams), room temperature
- 1 teaspoon (2 grams) packed lemon zest
- 1 teaspoon (2 grams) packed orange zest
- ¼ teaspoon kosher salt
- 2 tablespoons (30 grams) water
- 1 teaspoon (3 grams) cornstarch
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In a medium heatproof bowl, place a fine-mesh sieve.
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In a small saucepan, whisk collectively condensed milk, egg yolks, lemon zest, orange zest, and salt.
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In a small bowl, whisk collectively 2 tablespoons (30 grams) water and cornstarch till clean and effectively mixed; whisk into condensed milk combination. Cook dinner over medium warmth, whisking steadily, till thickened and starting to boil. Cook dinner, whisking continuously, for 1 minute. Pressure by means of ready sieve into bowl. Cowl with a chunk of plastic wrap, urgent wrap instantly onto floor of custard to forestall a pores and skin from forming, and let stand at room temperature till prepared to make use of.
