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
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What I like most about Brazo de Mercedes 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!
The name likely reflects a sense of grace and elegance, which is fitting for this beloved and delicate Filipino soft cake. It is similar to a custard cake but is fluffier, with the richer filling inside rather than on top. You might think it’s hard to make, but don’t worry—it’s actually quite simple if you follow my instructions. So, let’s get started and make Brazo de Mercedes!
How To Make Brazo De Mercedes
Preparing the Meringue Base
Start by mixing the egg whites and 1/2 teaspoon of cream of tartar in a bowl. Using an electric mixer, beat the mixture until soft peaks form. This is crucial for creating a light, airy texture in the meringue, which is the base of our Brazo de Mercedes.
Sweetening the Meringue
Next, gradually add 3/4 cup of granulated sugar while continuing to mix. Keep beating until the mixture reaches a semi-firm texture. This step ensures that the meringue is sweet and glossy, providing a perfect exterior for the dessert.
Prepping the materials for baking
Preheat your oven to 350°F (175°C). Meanwhile, line a baking sheet or large tray with wax paper and lightly grease it. This preparation prevents the meringue from sticking and makes it easier to roll later.
Spreading and Baking the Meringue
Spoon the meringue onto the greased wax paper, spreading it evenly with a spatula. Bake the meringue in the preheated oven for 20 to 22 minutes, or until the top turns a light to medium brown. This will create the fluffy base layer for your Brazo de Mercedes.
Making the Creamy and rich Filling
While the meringue bakes, combine 10 large egg yolks and 14 ounces of condensed milk in a small pot. Heat the mixture over low heat, stirring continuously until it thickens. Once thickened, remove from heat and mix in 1 teaspoon of vanilla extract. Set this delicious filling aside; it adds sweetness and richness to our dessert.
Cooling and Assembling the Cake
After baking, remove the meringue from the oven and let it cool for a few minutes. Sprinkle 3 tablespoons of confectioners’ sugar on top, then place another piece of wax paper over it. Use a baking pan or tray to flip the meringue, removing the wax paper on top to prepare for spreading the filling.
Rolling the Brazo de Mercedes
Spread the thickened filling evenly over the meringue. Starting from the longest side, carefully roll the meringue, enclosing the filling inside. This rolling technique forms the signature shape of our Brazo de Mercedes.
Finally, transfer your rolled Brazo de Mercedes to a serving plate. This elegant dessert is now ready to be enjoyed!
Brazo De Mercedes Ingredients
You don’t need much—just six items, which are commonly found in local stores and supermarkets, so don’t worry. However, you will need a few pieces of equipment to make this Brazo de Mercedes complete. Check out the list below!
Equipment
- Electric mixer – Used for beating the egg whites and cream of tartar. Without an electric mixer, the meringue (the fluffy, sweet layer that creates a soft, melt-in-your-mouth exterior) may not achieve the necessary soft peaks and semi-firm texture, resulting in a less stable and less airy final product.
- Oven – For baking the meringue.
- Wax paper – Used to prevent the meringue from sticking to the baking surface and to help with rolling.
- Baking sheet or rectangular baking tray – One of these is for holding the meringue, and the other is for helping to flip it.
Ingredients
- 10 large raw eggs yolks and whites separated – Yolks are used in the rich filling of our Filipino cake and whites for the airy meringue.
- 1/2 teaspoon cream of tartar – Helps stabilize the egg whites, ensuring a perfectly fluffy and structured meringue for your Brazo de Mercedes cake.
- 1 teaspoon vanilla extract – Adds a sweet, aromatic flavor to our soft cake.
- 3/4 cup granulated sugar – Sweetens the meringue and contributes to its glossy texture. Its powdery structure also adds to the visual appeal of the Brazo de Mercedes.
- 3 tablespoons confectioners sugar – Used in making the meringue. Sprinkled on top of the meringue, it adds a touch of extra sweetness and helps with rolling.
- 14 ounces condensed milk – Provides a creamy, rich base for the filling, making the Brazo de Mercedes a decadent and indulgent Filipino dessert!
How To Serve Brazo De Mercedes
To serve Brazo de Mercedes, carefully transfer the rolled cake to a serving plate using a spatula or large knife. For an elegant presentation, dust the top with a light sprinkle of confectioners’ sugar or garnish with fresh fruit, like strawberries or berries. If you prefer, you can also drizzle syrups, such as caramel, over your Brazo de Mercedes for an extra touch of sweetness. Don’t forget to slice the cake into generous portions, revealing its beautiful swirl of soft cake and creamy filling! This delightful treat is best enjoyed chilled or at room temperature, making it a perfect centerpiece for any celebration or family gathering.
Me-Ring-Ge: A Pasalubong Candy in the Philippines
Brazo de Mercedes has a filling inside and a fluffy exterior called meringue (muh-rang). In the Philippines, meringue, locally pronounced as “me-ring-ge”, refers to a type of hard candy that is a popular “pasalubong” or souvenir treat. This sweet delight is often given to family and friends as a token of appreciation or affection. The term “me-ring-ge” is a local adaptation of the word “meringue,” but pronounced differently to fit the Filipino accent and phonetic patterns. While “meringue” usually means a soft, fluffy dessert made from whipped egg whites and sugar, in the Philippines, it has become a hard candy. This shows how local variations can turn familiar ideas into unique regional treats!
Looking For Other Cake Recipes?
If you’re looking for other cake recipes to try another day, here are some amazing and delicious options for you.
Did you make this? If you snap a photo, please be sure tag us on Instagram at @panlasangpinoy or hashtag #panlasangpinoy so we can see your creations!
Brazo de Mercedes
Ingredients
- 10 eggs large, 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
Instructions
- Combine egg whites and cream of tartar then beat using an electric mixer until soft peaks form.10 eggs, 1/2 teaspoon cream of tartar
- Make the meringue by gradually adding the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.3/4 cup granulated sugar
- Preheat the oven to 350 degrees Fahrenheit.
- Place wax paper on top of a cookie sheet or large rectangular baking pan and grease the surface.
- Place the meringue on top of the greased wax paper then spread evenly using a spatula.
- Bake the meringue for 20 to 22 minutes or until the color of the top part turns light to medium brown.
- 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.10 eggs, 14 ounces condensed milk
- Add the vanilla extract to the condensed milk and egg yolk mixture, turn off the heat, and mix thoroughly. Set aside.1 teaspoon vanilla extract
- Remove the meringue from the oven and cool down for a few minutes.
- 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.3 tablespoons confectioners sugar
- 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.
- Roll the meringue. Complete rolling side to side starting at the longest side. Make sure that the layer with filling is rolled inward.
- Transfer to a serving plate then serve.
- Share and enjoy!
Nutrition Information
Watch the Video on How to Make Brazo de Mercedes
larni says
Thank you for sharing this recipe kuya. My first try is absolutely perfect i must say….a success… thanks a lot…
alynn says
do you have a no-bake recipe for only egg white. got lots of it after doing leche flan and i don’t know what to do with them. btw,im inspired to do brazo de mercedes after watching your video. thanks
glenn says
egg white scrambled eggs or omelet are always good for your health.
ryanne says
Thank u for this…made one and it was yummy!!! will definitely follow ur recipe 🙂 Hope u can make chocolate moist cake and sans rival please 🙂
mhadz says
norway, cremortartari sa norsk ang cream of tartar.
Joseph says
Sir Eric… I think I made the filling too sweet! I tried to convert online from Ounces to ml and here in canada, a can of sweetened condensed milk is 300 ml which I think is fairly close to 14 ounces… Is there any way to UnSweeten the filling?
Jasmin says
thank you for the recipe make my life easy and start to love to bake.
MonDay says
Thanks for sharing your recipes (and with youtube at that). Could you try out sans rival recipe as well? thank you!
Tish says
Thanks for sharing all these fillipino recipes! It makes me feel closer at home….will surely recommend your site to my friends! More power!
victoria says
thank you for this recipe, i think this is very simple to follow. more power, kuya?
Jonalyn Dahle says
Hi can you help me? i cant find any cream of tartar here..any substitute? thanks.
Millie says
Read older comments…
jing says
here’s a link:
https://whatscookingamerica.net/Q-A/CreamTartar.htm
boojam says
id say u can use lemon juice..
1 tbsp of lemon = 1 tspn of cream of tartar.
hope it helps..
happy baking every1
denise says
thanks sa recipe. i tried it the other day. it was yummy! im so happy i discover your site. thanks for sharing your recipes. =)
Grace says
Thank you so much, just discovered you website and I am learning a lot!!
God Bless you!!
Thank you for the recipe of brazo de mercedes..
I wanna know if you have recipe for sansrival?
dhey says
hello po kuya, can u show us po sa video the whole process ng pag roll kc i tried to do this ywice pero di sya nagiging katulad nung nasa picture ng sa inyo. I will appreciate it so much po if you would let us see it.Thanks a bunch.
Kristine says
I finally found cream of tartar at my local food 4 less seasoning aisle so i decided to bake one up, per your recipe. I thought the custard was a little bit too sweet for my taste. Is there a way to lessen the sweetness without sacrificing the consistency of the custard? thanks in advance and I hope you can show us a recipe of sans rival in the future.
Julirose says
What if i don’t have any cream of tartar available, what can i use as a substitute??
Dan says
Cool website, bro. I’ve tried this dessert at a Philippine store at Tampa and I love it. Ive been looking forever how to make this dessert because its like $12 per box here(small portion too). So, Kudos to you, sir. Keep up the good work!
(gotta sweet talk the wife to make it for me this weekend lol)
Grace says
it’s really good! tried it yesterday. Going to make some tomorrow for everyone to taste at work. More power to you!
Grace says
This is what I have baked looked like. Everyone liked it! thank you 🙂
Eric says
One tsp. of baking powder equals 1/4 tsp. of baking soda and 5/8 tsp. of cream of tartar
Eric says
Substitute 1/4 teaspoon of lemon juice or white vinegar for each 1/8 teaspoon cream of tartar
Millie says
Hi Bong! You can do without cream of tartar. If you really want a substitute try this: for every 1/2 tsp cream of tartar, use 1/2 tsp white vinegar or lemon juice.
Refer to this site: https://www.joyofbaking.com/IngredientSubstitution.html