Brazo de Reina literally translates to “Queen’s Arm” in English and is a

traditional Colombian Cake Roll. Brazo de Reina it is basically a sponge cake

filled with sweet whipped cream and fresh strawberries. There are different
variations of roll cakes in Colombia, such as Pionono and Rollo Rojo de
Guayaba. Pionono is usually filled with dulce de leche and Rollo Rojo de
Guayaba is filled with guava jam or jelly.

Roll cakes can be intimidating for beginner bakers like me, but this Brazo de
Reina recipe is very easy to make, takes only about 12 minutes to bake and it
makes a beautiful presentation. I don’t know about you, but I love making these
kind of desserts!
The combination of the light and spongy cake with strawberries and cream
filling is fantastic. The filling is creamy, light and naturally sweet, and would

certainly make a perfect Valentine’s treat

Buen provecho and I hope everyone has a Happy Valentine’s Day!

Ingredients
(1 roll)

 4 eggs, separated
 1/2 cup sugar + 2 tablespoons
 1 teaspoon vanilla extract
 1/2 cup all purpose flour, sifted
 1/2 teaspoon baking powder

For the Filling:

2 cups heavy whipping cream, chilled
6 tablespoons powdered sugar
1 teaspoon vanilla extract
3 cups diced strawberries

Directions
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.
2. 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.
3. In another bowl sift together the flour and baking powder. Add the flour
mixture to the egg yolk mixture and mix well.
4. Fold in the egg whites into the flour-egg mixture.
5. Spread the batter evenly over the parchment paper.
6. Bake for 12 minutes or until the cake is golden.
7. 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.
8. 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.
9. 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.