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Brazo de Reina, a cherished dessert in Chilean households, is a delightful example of how simple ingredients can create something truly special.
This rolled cake, often enjoyed during celebrations or as a sweet ending to family meals, combines soft sponge cake with a luscious filling to create a dessert that is as pleasing to the eye as it is to the palate.
Its name, which translates to “Queen’s Arm,” hints at its regal appeal, though its roots are firmly planted in the comfort and warmth of Chilean home baking.
What Is Brazo de Reina?
Brazo de Reina is essentially a rolled sponge cake filled with a variety of sweet spreads and toppings. In Chile, the most traditional filling is dulce de leche, known locally as manjar, which brings a creamy richness to the dessert.
The sponge cake is baked in a thin, flat sheet and carefully rolled around the filling, creating a spiral pattern when sliced. Its delicate yet satisfying texture makes it a versatile dessert, perfect for both everyday indulgence and special occasions.
While dulce de leche remains the classic choice, variations abound, with some recipes incorporating whipped cream, fruit preserves, or chocolate.
A dusting of powdered sugar or a drizzle of chocolate syrup often finishes the cake, adding an extra layer of indulgence. No matter how it’s prepared, Brazo de Reina embodies the Chilean love for desserts that are simple to make yet deeply comforting.
Ingredients and Taste
The core of Brazo de Reina lies in its light and airy sponge cake. Made with just eggs, sugar, and flour, the cake achieves its delicate texture through careful whisking and gentle folding to retain air.
This ensures the sponge remains pliable enough to roll without breaking. Once baked, the cake is spread with manjar, whose caramelized sweetness balances the subtle flavour of the sponge.
The result is a dessert that is wonderfully balanced: the soft, slightly spongy cake pairs perfectly with the smooth, rich filling. The sweetness of the manjar is pronounced but not overwhelming, allowing the natural flavours of the ingredients to shine through.
When additional fillings like fruit or whipped cream are used, they bring refreshing bursts of flavour that complement the cake’s overall richness. Every bite offers a harmonious combination of textures and tastes, making it an irresistible treat.
A Taste of History
The origins of Brazo de Reina are tied to the global tradition of rolled cakes, with variations found in many countries. Its closest relative is the Swiss Roll, which likely inspired its introduction to Chile.
European influences, particularly from Spain, shaped much of Chilean cuisine, and desserts like Brazo de Reina reflect this rich culinary heritage.
In Chile, the dessert has been embraced and adapted over generations, with manjar becoming its quintessential filling. Manjar itself is a symbol of Chilean sweetness, featured in countless desserts across the country.
Over time, Brazo de Reina has become more than just a dessert, it’s a reflection of the creativity and warmth that define Chilean cooking.
Brazo de Reina (Chilean Swiss Roll) Recipe
Serves: 4 people
Ingredients:
For the sponge cake:
- 4 large eggs (room temperature)
- 100 g (½ cup) granulated sugar
- 1 tsp vanilla extract
- 80 g (⅔ cup) all-purpose flour
- 1 tsp baking powder
- Pinch of salt
For the filling:
- 300 g (1 ¼ cups) dulce de leche (manjar)
- 50 g (⅓ cup) chopped walnuts or shredded coconut (optional)
For decoration:
- Powdered sugar for dusting
- Additional dulce de leche or whipped cream (optional)
Directions
Preheat your oven to 180°C (350°F). Line a rectangular baking tray (approximately 12x16 inches) with parchment paper, ensuring the edges are well covered to prevent sticking. In a large bowl, whisk the eggs and sugar using a hand mixer on high speed for 5–6 minutes until the mixture is pale, thick, and tripled in volume. This step is crucial for achieving a light and airy sponge.
Add the vanilla extract to the egg mixture and gently fold it in. Sift the flour, baking powder, and salt into the bowl in small batches. Carefully fold the dry ingredients into the egg mixture using a spatula, ensuring you maintain the batter’s fluffiness. Avoid overmixing, as this will deflate the sponge.
Pour the batter onto the prepared tray and spread it evenly using an offset spatula. Tap the tray gently on the counter to release any air bubbles. Bake in the preheated oven for 10–12 minutes, or until the sponge is golden and springs back when touched lightly.
While the cake is baking, prepare a clean kitchen towel and sprinkle it generously with powdered sugar. This prevents the cake from sticking when you roll it.
Once baked, immediately invert the sponge onto the prepared towel. Carefully peel off the parchment paper. Starting from one short edge, roll the sponge tightly with the towel into a spiral. Allow it to cool completely in this rolled shape. This step ensures the cake will retain its flexibility later.
Unroll the cooled sponge gently. Spread a generous layer of dulce de leche evenly across the surface, leaving a small border around the edges. Sprinkle the chopped walnuts or shredded coconut over the dulce de leche if desired.
Carefully roll the sponge back into a tight log, this time without the towel. Ensure the seam is placed underneath to maintain the roll’s shape. Wrap the roll in plastic wrap and refrigerate for at least 30 minutes to set.
Dust the Brazo de Reina with powdered sugar just before serving. For an extra touch, drizzle with additional dulce de leche or top with whipped cream. Slice into even portions and serve with coffee or tea. For a traditional Chilean experience, pair with a cup of strong café negro.
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