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Brazo de Reina (Chilean Dulce de Leche Cake)

Chilean Brazo de Reina is a simple rolled Dulce de Leche Cake that brings a soft sponge cake together with creamy milk caramel filling for one addicting treat! Yield: 1 (12 inch) cake roll

Prep Time
1 hr 30 mins
Cook Time
30 mins
Total Time
1 hr 42 mins
Servings: 8 - 10 people
Course: Dessert
Cuisine: South American

Ingredients

For The Cake
  • 5 large eggs, at room temperature*, separated
  • ½ tsp salt
  • ¾ ccup sugar
  • 1 tsp pure vanilla extract
  • 1 scant cup sifted unbleached all-purpose flour (roughly 3.5 oz of flour)**
  • 2 tsp baking powder
For The Filling
  • 1 (13.4 oz) can dulce de Leche

Instructions

    Cup of Yum
  1. Preheat your oven to 350F.
  2. Grease a 13x18 inch baking sheet (half sheet size) and line it with parchment paper. Grease the parchment paper.
  3. Place the egg whites in a large bowl. With an electric hand mixer, beat the egg whites until foamy. Add the salt and continue beating until you have stiff peaks when you turn off the mixer and lift out the beaters. Set aside.
  4. In another large bowl, beat the egg yolks until pale. Gradually add the sugar and vanilla extract.
  5. In a small bowl sift together your 1 cup of already sifted flour and baking powder. (Sifting them together will incorporate the baking powder into the flour without packing it down. This flour mixture needs to be very light and airy when it gets mixed with the egg yolks).
  6. Add the flour mixture to the egg yolks and gently mix with a spatula. (Your batter will be a bit stiff at this point.)
  7. Gently fold the beaten egg whites into the flour and egg yolk mixture, adding 1/4 of the beaten egg whites at a time and folding until each addition is just incorporated. (It is normal for the batter to become a little lumpy as you first introduce the beaten egg whites, just continue gently folding to mix the two together until the batter is uniform.)
  8. Spread the batter evenly over the parchment paper lined baking sheet.
  9. Bake for 9-12 minutes, until the cake is springy to the touch and lightly golden. (This cake can over-bake quickly, so keep a good eye on it towards the end of baking time.)
  10. Remove the cake from the oven and let cool for 5 minutes.
  11. Gently loosen the edges of the cake that might be stuck to the baking sheet. Dust the cake with powdered sugar and place a clean tea towel over the cake, so you have some extra towel hanging off of one of the short ends of the cake. Place a second cooling rack, upside down, on top of the tea towel and invert the cake onto the second cooling rack (and tea towel). Remove the baking sheet and gently un-peel the parchment paper from the cake.
  12. Flip the extra towel over the short end of the cake and gently roll the cake up from the short end.
  13. Place the towel-wrapped, rolled cake on a wire rack to cool completely (1-2 hours).
  14. Once the cake is cool, carefully unroll it.
  15. Spread the dulce de leche over the cake. Re-roll the cake and place it on a serving platter.
  16. Dust the finished cake with powdered sugar, if desired, immediately before serving.

Notes

  • *Take eggs out of the refrigerator 1 hour before you plan to use them, so that they can come to room temperature. 
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  • **Too much flour can cause this cake to turn out dry, as some readers have commented. Using a scale is your best way to ensure the cake turns out well.