Brazo de Reina (Strawberries and Cream Cake Roll)

Brazo de Reina (Strawberries and Cream Cake Roll) is a dessert that serves 1. One serving contains 880 calories, 29g of protein, and 17g of fat. For $1.49 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a dairy free and lacto ovo vegetarian diet. 445 people were impressed by this recipe. Head to the store and pick up vanillan extract, baking powder, eggs, and a few other things to make it today. It is brought to you by My Colombian Recipes. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 76%. This score is pretty good. Brazo de Reina (Chilean Dulce de Leche Cake), Strawberries And Cream Sponge Cake Roll, and Strawberries and Cream Angel Food Cake Roll are very similar to this recipe.

Servings: 1

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 375 degrees F. Butter a baking sheet. Line the baking sheet with parchment paper and butter the parchment paper. Set aside and lay a clean kitchen towel on a work surface.With an electric mixer, beat egg whites in a bowl until stiff and set aside. In another bowl, beat the egg yolks until pale. Gradually add the sugar and vanilla extract.In another bowl sift together the flour and baking powder. Add the flour mixture to the egg yolk mixture and mix well.Fold in the egg whites into the flour-egg mixture.Spread the batter evenly over the parchment paper.Bake for 12 minutes or until the cake is golden.Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken. Add powdered sugar and vanilla. Increase the speed to medium-high and beat until soft peaks form. Place in the refrigerator until ready to use.Run a table knife around the edges of the cake and invert the cake onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together, into a log. Cool completely on a wire rack.Unroll the cake and remove the towel, spread the whipped cream over the cake and top with strawberries. Roll up the cake and transfer, seam side down, to a serving plate. Sprinkle with powder ed sugar or whipped cream and when ready to serve, cut the roll into thick slices and arrange on a platter.

 

Step by step:

1. Preheat the oven to 375 degrees F. Butter a baking sheet. Line the baking sheet with parchment paper and butter the parchment paper. Set aside and lay a clean kitchen towel on a work surface.With an electric mixer, beat egg whites in a bowl until stiff and set aside. In another bowl, beat the egg yolks until pale. Gradually add the sugar and vanilla extract.In another bowl sift together the flour and baking powder.

2. Add the flour mixture to the egg yolk mixture and mix well.Fold in the egg whites into the flour-egg mixture.

3. Spread the batter evenly over the parchment paper.

4. Bake for 12 minutes or until the cake is golden.Meanwhile, in a medium bowl, beat the cream on medium speed until it begins to thicken.

5. Add powdered sugar and vanilla. Increase the speed to medium-high and beat until soft peaks form.

6. Place in the refrigerator until ready to use.Run a table knife around the edges of the cake and invert the cake onto the prepared kitchen towel. Carefully peel off the parchment paper. Starting at the narrow end, roll up the cake and towel together, into a log. Cool completely on a wire rack.Unroll the cake and remove the towel, spread the whipped cream over the cake and top with strawberries.

7. Roll up the cake and transfer, seam side down, to a serving plate. Sprinkle with powder ed sugar or whipped cream and when ready to serve, cut the roll into thick slices and arrange on a platter.

Nutrition Information:

covered percent of daily need