Just bringing a favorite recipe from an older blog. 🙂
I found several recipes of this yummy dessert online. I pulled the methods I liked from those recipes and made my own version of it. Here goes.
*I made this recipe several times and also tried to roll it into a log. The cake itself tore so I had to revise the recipe as to how it worked out.
- 10 egg whites
- 1 cup sugar
- 1 teaspoon vanilla extract
Preheat oven to 400 degrees. Beat egg whites until stiff, make sure it makes stiff peaks, about 15 – 20 minutes. Gradually add 1 cup sugar, beating continuously. Stir in vanilla.
Line a large cookie sheet with parchment paper greased with butter or cooking spray and spread meringue on top. Bake until brown, about 15 – 20 minutes. Let cool, it will shrink and set while cooling.
*Beating the egg whites until smooth will help keep it whole if you are going to make a log. Cooking it until firm will also help. To test cake if it’s done, lightly touch the top, if it springs back and doesn’t stick to your finger’s it’s almost there, put back in the oven for another 5 minutes.
- 10 large egg yolks
- 397g (1 can or 1-1/4 cup) sweetened condensed milk
- 1 teaspoon vanilla
In a saucepan combine the egg yolks and condensed milk and whisk until thick, about 15 to 12 minutes. Take it off the heat and stir in the vanilla. Let cool
Assembly: (Although I made mine a stacked cake rather than a roulade.)
Place a sheet of parchment slightly bigger than the meringue sheet on the counter and dust with confectioner’s sugar Remove the meringue sheet with its parchment from the sheet pan and invert it, parchment and all, onto the dusted parchment on the counter. Peel off the parchment it baked in. Pipe or spoon the warm filling on one of the long sides of the meringue. Roll up the meringue sheet away from you, compressing it as you go so the filling is compact. Brush with butter and put back in the oven to brown top some more. Place on a serving platter and cool before serving. Refrigerate until serving time.
PS: I do not have a well equipped kitchen at home. Thus, I used what I had, hence the stacked cake versus rolling it. In my opinion there was too much meringue on my brazo. I used 2 9×13 cake pans versus a jelly roll tray. It was still yummy though!
Note: For those using pasturized egg yolks or egg whites.
4 jumbo eggs = 1 cup
6 jumbo whites = 1 cup
12 jumbo yolks = 1 cup
4 Ex Lg eggs = 1 cup
6 Ex Lg whites = 1 cup
12 Ex Lg yolks = 1 cup
5 Lg eggs = 1 cup
7 Lg whites = 1 cup
14 Lg yolks = 1 cup
5 Med eggs = 1 cup
8 Med whites = 1 cup
16 Med yolks = 1 cup
6 Sm eggs = 1 cup
9 Sm whites = 1 cup
18 Sm yolks = 1 cup