![]() And if you break down each step into small, manageable parts, it’s really easy-peasy. The recipe has lots of steps and meringue is always finicky to make but I give lots of tips to avoid all the common pitfalls. There are more places that sell it now but they’re quite pricey and not even close to the deliciousness we are used to from the Red Ribbon and Goldilocks cakes of old. When I was new to Canada, I couldn’t find brazo anywhere so I taught myself to make it at home. So I grew up eating it and I’ve always associated it with happy, family gatherings. And Filipinos are always celebrating something. It’s what you have on the dinner table when you’re celebrating something. In any case, Brazo de Mercedes has become quintessentially Filipino since. I found this really interesting article about its history - something about egg yolks being thrown into a river and Filipino ingenuity. I suppose because the log looks like an arm? Regardless, like a lot of Filipino food, it can trace its origins back to Spanish times. In english, the name loosely translates to “Mercedes’ arm”. ![]() These days, you can find Brazo de Mercedes with ube or mango filling you can even find brazo ice cream and frozen brazo.īut I would always choose the original Brazo de Mercedes cake over all its modern variations. And now I’m finally ready to share all my brazo making knowledge with all of you. I haven’t touched it since because I spent all these years recipe testing. I haven’t perfected the recipe then (scroll to see an image of what it looked like before) but I shared it on The Unlikely Baker anyway because I loved the symbolism of this cake being the first ever recipe I posted on a blog that it inspired. Brazo de Mercedes got me into baking and blogging all those years ago.
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