32. Whipped Cream Roll (BRAZO DE REINA) Back

  • 4 eggs
  • 3/4 cup sugar
  • 3/4 cup flour
  • 1 tsp baking powder
  • 1 tsp vanilla
  • pinch of salt


  • 1 cup of whipped cream
  • 1/4 cup of powdered sugar
  • Strawberries or raspberries

Line a jelly roll pan, 13x10 in. with buttered, waxed paper. Beat eggs together with sugar until mixture is light yellow and very fluffy. Sift flour with baking powder and salt, and add to the egg sugar, 2 tbsps. at a time, so as too keep mixture light and fluffy. Add vanilla and pour the mixture into the jelly roll pan. Spread neatly.

Bake in pre-heated oven at 350ºF (175ºC) for about 13 minutes or until light brown. Turn out onto a dish towel and remove the paper. With the dish towel, roll the cake up and let it cool.

This must be done as soon as the cake comes out of the oven, otherwise it will brake on the edges when rolling in the dish towel.

Whip cream with sugar until stiff. Unroll the cake , remove the towel, spread the cake with whipped cream and raspberries or chopped strawberries . Roll up. Decorate with powdered sugar, strawberries and more cream.

Eat at once, it goes soggy quickly. Fill also with cream cheese and marmalade or with “manjar”.