Filipino roll cake (Brazo de Mercedes)

Filipino cuisine has an impressive lineup of cakes, and Brazo de Mercedes is no exception: a roll cake made from fluffy meringue, with a centre of rich egg yolk-based custard.

• serves

  6

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 6 large eggs, separated, at room temperature
• 390 g condensed milk
• 2 tsp vanilla extract
• 2 tbsp icing sugar, plus extra for dusting
• 1 tbsp lemon juice
• 2 tsp cornflour mixed with 2 tsp water
• cooking spray
• 110 g (½ cup) caster sugar
• ½ tsp cream of tartar

Cooling time: 30 minutes

Instructions

1. Place the egg yolks and condensed milk in a saucepan over low-medium heat. Stir continuously with a whisk for 8-9 minutes or until the mixture starts to thicken. Add the vanilla, icing sugar, lemon juice and cornflour slurry. Whisk until incorporated and cook for a few more minutes or until the custard has thickened. Pour into a bowl, cover closely with plastic wrap and refrigerate for 30 minutes or until cool.

2. Preheat the oven to 180˚C. Line a baking tray with baking paper and lightly grease with cooking spray.

3. In a clean and dry mixing bowl, beat the egg whites on low speed until soft peaks form. With the motor running, gradually add the caster sugar, one tablespoon at a time. Add the cream of tartar, increase the speed to medium and beat until stiff peaks form and the mixture is smooth and glossy. Using a palette knife, spread the mixture evenly to make a rectangle about 1 cm thick. Bake for 17-20 minutes or until light golden. Remove from the oven and while still warm, invert the meringue onto a similar sized tray lined with a sheet of baking paper, then peel off the cooked baking paper.

4. Spread the custard on the top leaving a 3 cm border on one of the long sides. Using the baking paper as a guide, carefully roll up starting from the long side without the border. Trim the edges, then place, seam-side down on a serving platter. Dust with extra icing sugar and serve.

Diana Chan and guests explore the flavours of Asia from her Melbourne home in the second series of Asia Unplated.

 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.