Prepare to embark on a mouthwatering journey through Mexican cuisine with the legendary Chile Brazo de Reina - a rolled sponge cake that's not just a dish, but a culinary work of art! This extraordinary recipe transforms simple ingredients into a stunning, flavor-packed roll that will tantalize your taste buds and impress even the most discerning food lovers. Whether you're a seasoned chef or a curious home cook, this recipe promises to transport you straight to the vibrant kitchens of Mexico with its perfect blend of creamy, spicy, and delicate flavors.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Mexican
Serves: 10 servings
Ingredients
- 6 large eggs
- 1 cup sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 cup cooked and shredded chicken
- 1/2 cup cream cheese
- 1/4 cup chopped green chilies
- Salt to taste
Instructions
- Preheat the oven to 350°F (175°C). Line a large rectangular baking sheet with parchment paper, ensuring the paper extends slightly over the edges.
- Separate egg whites and yolks into two clean, dry mixing bowls. Ensure no yolk contamination in the egg whites for optimal volume.
- Beat egg whites using an electric mixer until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks develop.
- In a separate bowl, whisk egg yolks until pale and creamy. Gently fold yolks into the meringue, maintaining as much air as possible.
- Sift flour and baking powder together, then carefully fold into the egg mixture using a spatula to create a light, airy sponge batter.
- Pour batter evenly onto the prepared baking sheet, spreading smoothly to create a thin, uniform layer approximately 1/4 inch thick.
- Bake for 12-15 minutes until the sponge is golden and springs back when lightly touched. Remove from oven and immediately invert onto a clean kitchen towel dusted with powdered sugar.
- While still warm, carefully roll the sponge with the towel to prevent cracking. Let cool completely for about 15 minutes.
- In a bowl, mix shredded chicken, cream cheese, chopped green chilies, and salt to create the filling.
- Unroll the cooled sponge, spread the chicken filling evenly, leaving a small border around the edges.
- Carefully re-roll the sponge, using the towel to help create a tight, even roll. Wrap in plastic and refrigerate for 30 minutes to set.
- Slice the roll into 1-inch thick pieces, serving chilled or at room temperature. Garnish with additional chopped chilies if desired.
Tips
- Temperature is Key: Ensure your eggs are at room temperature for maximum volume when whipping the meringue.
- Meringue Mastery: When beating egg whites, start slow and gradually increase speed. Clean, dry bowls are crucial to achieve stiff peaks.
- Gentle Folding Technique: Use a spatula and fold ingredients with a light hand to preserve the air in your batter, creating a delicate, fluffy sponge.
- Prevent Cracking: Roll the sponge while it's still warm and use a powdered sugar-dusted towel to prevent sticking and cracking.
- Filling Finesse: Let the filling cool slightly before spreading to prevent the sponge from becoming soggy.
- Chill for Perfection: Refrigerating the roll helps it set and makes slicing cleaner and more precise.
- Presentation Matters: Use a sharp knife and clean it between slices for picture-perfect servings.
Nutrition Facts
Calories: 244kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 108mg
