“Just in case, I’m going to mess up the cake today, I will call you so that you can buy something else from the bakery for the weekend.”
That was my line when I spoke to my husband on the phone earlier in the day yesterday. Why would I even say that? Because before I decided to try out the recipe, I have been made fully aware of the possibility that the cake could turn out not the way it should normally be.
Armed with the many tricks I learned from reading up about the recipe, I went ahead and tried my luck to make Brazo de Mercedes, a famous Filipino cake roll. It is a creme filled log that is technically a Meringue roll with golden yellow custard filling that looks like this:
Photo credit: Goldilocks
As you can see in the above picture, the crust has a wavy design and sprinkled with confectioner’s sugar. But because my kitchen is not fully equipped yet, and I still have yet to buy a pastry comb, my version looks like this without the confectioners sugar sprinkled on top, as it is best to sprinkle the sugar upon serving.
I had to split the log into two when I was ready to chill the cake, as I don’t have a container as long as a jelly roll pan.
When it was time to dig in, I transferred one of the logs and sprinkled confectioners sugar on top.
This was my first attempt, and I can say that I was more than pleased. It may not look as perfect as the first picture, but at least, the meringue didn’t come out soggy and limp just like what I learned from other people that have tried using the same recipe. I believe the key is in making sure the egg whites are beaten just right. And the taste? Sinfully delicious!!!! Okay now, this is not a food blog, but since I have been totally engrossed with baking lately, my creations deserve a space here. Just watch out for the recipes on My Library