Citrus Meringue Roulade (Citrus brazo de Mercedes) - Bake from Scratch

      The brazo de Mercedes is a classic Filipino dessert that redefines roulade by replacing a genoise or sponge cake base with a light, meringue-like consistency akin to marshmallows. This jelly roll-style cake is a beloved treat in the Philippines, and with its melt-in-your-mouth meringue paired with a luxurious custard filling, it’s easy to understand its popularity. This recipe calls for seven eggs, separated, with the whites used for the cake and the yolks for the custard filling.

      **Yields 6 to 8 servings**

      - 7 large egg whites (210 grams), at room temperature

      - ¾ teaspoon (2 grams) cream of tartar

      - ⅛ teaspoon kosher salt

      - ⅔ cup (133 grams) granulated sugar*

      - ½ teaspoon (2 grams) vanilla extract

      - 3 tablespoons (21 grams) confectioners’ sugar, divided

      - Citrus Custard Filling (recipe below)

      - Garnish: confectioners’ sugar, orange zest

      Preheat your oven to 350°F (180°C). Spray a 13x9-inch rimmed baking sheet with baking spray that contains flour. Line the bottom of the pan with parchment paper and lightly spray the parchment. In the bowl of a stand mixer fitted with a whisk attachment, beat the egg whites, cream of tartar, and salt at medium-low speed until soft peaks form, which should take about 5 to 6 minutes. With the mixer on low speed, gradually add the granulated sugar in a continuous stream, mixing until combined (approximately 3 minutes). Increase the mixer speed to medium and beat until the mixture is thick, glossy, and no longer gritty when rubbed between fingers, forming stiff peaks, for about 5 to 10 minutes. Stop midway to scrape down the sides of the bowl. Add the vanilla and mix at medium-high speed until incorporated, for about 30 seconds. Spread the meringue into the prepared pan, smoothing the top with a large offset spatula. Bake until the meringue is set and the top is a light golden brown, which will take between 20 to 23 minutes. (The meringue will be quite puffy initially but will deflate as it cools.) Allow the meringue to cool in the pan for 5 minutes, then dust the top with 1 tablespoon (7 grams) of confectioners’ sugar.

      Meanwhile, sift the remaining 2 tablespoons (14 grams) of confectioners’ sugar onto a clean kitchen towel in a 13x9-inch rectangle. Using a small knife, carefully loosen the edges of the meringue from the pan and invert it onto the prepared towel; carefully peel off the parchment and discard it. Using a greased serrated knife, trim the edges gently.

      Working quickly, place and spread the Citrus Custard Filling over the top of the meringue, leaving a ½-inch border at the edges. Start at one short end and, using the towel for support, gently roll up the meringue in a jelly roll fashion. (It’s acceptable for small cracks to appear in the meringue.) Place the roll seam side down on a serving plate and garnish with confectioners’ sugar and orange zest if desired. Serve immediately.

      **Let us know how it turned out!**

      **Citrus Custard Filling**

      **Yields about 1 cup**

      - ¾ cup (230 grams) sweetened condensed milk

      - 7 large egg yolks (130 grams), at room temperature

      - 1 teaspoon (2 grams) packed lemon zest

      - 1 teaspoon (2 grams) packed orange zest

      - ¼ teaspoon kosher salt

      - 2 tablespoons (30 grams) water

      - 1 teaspoon (3 grams) cornstarch

      In a medium heatproof bowl, place a fine-mesh sieve. In a small saucepan, combine the condensed milk, egg yolks, lemon zest, orange zest, and salt, whisking together. In a separate small bowl, mix the 2 tablespoons (30 grams) of water and cornstarch until smooth and well blended, then incorporate this mixture into the condensed milk mixture. Cook over medium heat, stirring often, until the mixture thickens and begins to boil. Continue cooking while whisking constantly for 1 minute. Strain the mixture through the prepared sieve into the bowl. Cover with plastic wrap, pressing it directly onto the surface of the custard to avoid skin formation, and let it sit at room temperature until ready to use.

      **Let us know how it turned out!**