Brazo de Mercedes

Brazo de Mercedes is a type of rolled cake (sometimes referred to as jelly roll) made from a sheet of soft meringue with custard filling. This heavenly cake can be considered as one of the all-time favorites in the Philippines.What I like most about this cake is the sponge like texture of the meringue that literally melts in my mouth. The light flavor of the meringue is balanced by the flavor of the rich custard filling. This is truly amazing!

Most of you might be thinking that this rolled cake is hard to create; you might be surprised how easy it is to make your own Brazo de Mercedes after reading this post and watching the cooking video. I won’t extend the introduction because I know that most of you are eager to start working on this project (I am getting at least 17 requests per day for this recipe).

Try this Brazo de Mercedes recipe and let me know what you think.

Brazo de Mercedes Recipe

Brazo de Mercedes Recipe


  • 10 large raw eggs, yolks and whites separated
  • 1/2 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 3/4 cup granulated sugar
  • 3 tablespoons confectioners sugar
  • 14 ounces condensed milk

Watch the cooking video:

Cooking Procedure

  1. Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.
  2. Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.
  3. Preheat the oven to 350 degrees Fahrenheit.
  4. Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
  5. Place the meringue on top of the greased wax paper then spread evenly using a spatula.
  6. Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.
  7. While the meringue is in the oven, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.
  8. Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.
  9. Remove the meringue from the oven and cool down for a few minutes.
  10. Sprinkle the confectioners sugar on top of the meringue then place wax paper on the top part of the meringue followed by a similar sized baking pan or tray. The meringue should now be in the middle of two baking trays.
  11. Flip the meringue: the new cookie sheet/baking tray placed on top should now be below. Remove the baking tray and the wax paper (you should now see the opposite side of the baked meringue) then spread the filling (cooked egg yolks, condensed milk, and vanilla extract mixture) over the meringue.
  12. Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
  13. Transfer to a serving plate then serve.
  14. Share and enjoy!

Number of servings (yield): 6

Thanks for sharing this post! I appreciate you.

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  1. it’s really good! tried it yesterday. Going to make some tomorrow for everyone to taste at work. More power to you!

  2. Hi! Just want to ask if I can do manually the mixing of the egg whites? I don’t have mixer kase…makukuha ko rin b yung same results kapag pinagtiyagaan ko manual? thanks in advance! :)

  3. Hi PP,

    I made this twice already but I always end up with the same problem – flat meringe! I always beat the egg whites until they reach the soft peak stage and it seems to be alright while the mixture is in the oven but whenever I take it out, it seems to lose all the air inside the meringue and flatten out. Instead of a soft sponge-like texture, I get a flat, “eggy” cake. Would you have an idea on why this always happens? I bake it at 175 deg centigrade for 22 min. I’m a bit frustrated at the moment :(


  4. hi i tried to make this kanina lang and the egg whites didnt reach its soft peak, ma liquid siya… =( what to do??

    • Try to beat it some more until it reaches the soft peak stage :)

    • kailangan din na hindi mahaluan kahit na konting eggyolk yung eggwhite. kasi hindi sya magi-stand kapag may kahit na konting eggyolk. chaka yung whisk na mixer dapat dry sya, hindi wet.

  5. Dear Panlasang Pinoy,
    Thank you for sharing your Brazo recipe, w/c may Nanay and I always trying hard to do wayback when I’am just a kid… She will be delighted and happy co’z I@ve done it perfect! That from your Help.
    Thanks again

  6. I will definitely try this one! thanks kuya =)

  7. It’s hard to find cream of tartar in my place (Switzerland). Some forums suggest that baking soda or even lemon can be used instead. Puwede kaya silang i-substitute? I even found one that is specifically used for making merengues (para mag-rise ‘yung egg whites), but I’m not sure if that will do.

  8. kuya may substitute po ba sa cream of tartar?

  9. hi kuya tnx sa lahat ng recipe mo…especially D’ braso de mercedez..sana marami pang recipe darating sau ;)

  10. can i use baking paper instead of wax paper? and also what im going to use to grease the paper?can i use water or oil? pls. reply i like to try this. thanks!

  11. can i use baking paper instead of wax paper? and also what im going to use to grease the paper?can i use water or oil? pls. reply.

    • cakepops says:

      since when can you use water as grease? google up before asking silly questions!

  12. one more question pede po b ilagay sa refrigerator?

  13. kuya is it possible to do without cream of tartar? d kc ako nakabili…tnx

  14. wow thanks for sharing kuya.. i try to make this…

  15. musta kuya,dali lang pala n2..pwd po b wala n cream of tartar?hindi ko kasi alam kung ano un e…ok lang b o nid talaga un?musta n po?

  16. Tonette says:

    thank you! nakita ko kung panong gawin ito favorite ko kasi yan

  17. hello kuya good day ask ko lang po kung ano po ang pedeng alternative sa cream of tartar?wala po kasi akong mahanap na cream of tartar dito sa norway.

    and is there anybody here knows if theres cream of tartart here in norway or what is cream of tartar in norwegian?

    tnx a lot your answer is highly appreciated and it will be of great help to me.

    God bless

    • Substitute 1/4 teaspoon of lemon juice or white vinegar for each 1/8 teaspoon cream of tartar

    • One tsp. of baking powder equals 1/4 tsp. of baking soda and 5/8 tsp. of cream of tartar

    • norway, cremortartari sa norsk ang cream of tartar.

  18. Hi, this is my first time to comment. Love your website very much. Thanks for your good heart in sharing with us your God-given talent. Just want to ask, what will I use to grease the surface of the wax paper? Thanks again. God bless :)

  19. I baked it this pm its gorgeous just a question can I add vanilla extract on egg white mixture to get rid of the raw egg smell?

    • You can edgar but I don’t recommend it because adding liquid to the egg whites while beating might affect the texture of the meringue. We need the meringue to be as fluffy as possible to be able to make a soft outer layer for the brazo de mercedes. Hope this helps.

  20. Gene Guzman says:


  21. TONI, GEORGIA says:

    kuya anong isles pi makikita ung cream of tartar? nakahilira po ba xa sa mga seasoning or sa mga extract? thanks po.Toni of Georgia, USA

  22. Hi! I’ve tried the Brazo de Mercedes and it turned our perfectly. I would like to say thank you. my husband likes it.. Thank’s more recepies pls. Thank You Thank You!

  23. Hi Challena, you can’t use microwave oven for this recipe.

  24. woW! LOOKS yummy poh..thanks 4 sharing:)

  25. wow!e2 hinihintay ko.thanks!!

  26. Hello kuya, akala ko very complicated Ito gawin noon. Thanks for sharing this awesome recipe. Aloha!

  27. kuya thanks so much for this…cant wait to try it this weekend!
    you make it so easy for us! more power to you..

  28. wow, pati sa baking ang galing mo talaga. it’s on my wish list to try now. sana mag-perfect ko rin so it will be worth posting in my blog. thanks for sharing!


  30. wow!!!! favorite ko po yan!!! thanks!! try ko po one of these days…