Dorothy Ferreria


Mango Brazo
by Dorothy MJ Ferreria    prep 1 hr    cook 40 mins  yield  8-10

brazo layer:
8 egg whites
1/2 tsp cream of tartar
1 1/4 cup white sugar
1/4 tsp vanilla extract

chiffon cake layer:
1 cup + 2 Tbsps sifted cake flour
1/2 cup white sugar
1 1/2 tsps sifted baking powder
1/2 tsp fine salt
1/2 tsp orange extract
1/2 tsp lemon extract
1/4 cup corn oil
3 egg yolks
1/3 cup water
4 egg whites
1/4 tsp cream of tartar
1/4 cup white sugar

filling #1:
8 egg yolks
1/4 cup white sugar
1 cup condensed milk
1 cup evaporated milk
1/4 cup butter
1 Tbsp dark rum
rind of 1 dayap

filling #2:
2 cups mango ice cream
2 ripe mangoes sliced thinly

1/4 cup sifted powdered sugar


Prepare filling #1 before baking the brazo and the cake layers.
In a thick frying pan, combine all ingredients except for the butter and rum. Cook over low heat until thick, like yema. Stir in rum and butter. Set aside to cool briefly.
Preheat oven to 400°F. Line the bottom and sides of two  jellyroll pans measuring 11 x 15 in (1-in  high) with baking parchment. Set aside.
Prepare the brazo layer first. Beat egg whites with cream  of tartar using an electric mixer fitted with a wire whip until frothy. Then add sugar gradually while continuing to beat egg whites at medium speed. After adding all of the sugar, pour in the vanilla extract. Increase the speed of the  mixer and continue to beat until egg whites  are  stiff but  not  dry.
Spread  meringue as evenly as possible in the prepared jellyroll pan. Run a cake comb across the surface of the meringue for a textured effect. Bake for 20 minutes or until light  golden brown and somewhat firm.
Lower oven temperature to 350°F and make the chiffon cake as follows: prepare egg yolk mixture first by combining the following—cake flour, sugar, baking powder, salt, egg yolks, water, corn  oil and flavorings. Mix with a wire whip until blended. Set aside.
In another mixing bowl,  using an electric mixer, beat the egg whites and cream of tartar together  until they get frothy. Gradually add sugar while beating egg whites at medium speed. After adding all of the sugar, increase the speed of the  mixer and continue to beat egg whites  until stiff but not dry.
Quickly but thoroughly fold in beaten egg whites into the egg yolk mixture. Pour cake batter into the remaining jellyroll pan. Bake for 15 to 20 minutes or until the  cake is done.
To assemble, line the bottom of a disposable 9 x  12-in rectangular aluminum pan (2 ½  inches high) with cake. Spread ice cream on the surface of the cake. Garnish with mangoes and freeze until somewhat firm, then spread the yema mixture over the mangoes. Trim baked brazo and place on top of the yema. Dust surface  with powdered sugar.

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