3/4 cup (180 ml) sweetened grated coconut, toasted
With the rack in the middle position, preheat the oven to 180°C (350°F). Line a 30 x 43-cm (12 x 17-inch) baking sheet with parchment paper, letting the paper hang over 2 opposite sides. Butter the parchment and the unlined sides.
In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) sugar while beating. Continue beating until firm peaks form. Set aside.
In another bowl, combine the remaining sugar, the oil, water, egg yolks and vanilla using a whisk. Add the dry ingredients, whisking gently until combined. Set aside.
Stir 1/3 of the egg whites into the batter. Using a spatula, gently fold in the remaining egg whites. Spread the batter evenly on the baking sheet. Bake until a toothpick inserted in the centre of the cake comes out clean, about 15 minutes.
Immediately after taking the cake out of the oven, sprinkle with the toasted coconut. Cover with a sheet of parchment paper. Place an inverted cooling rack the same size as the baking sheet on top of cake. Flip the cake and rack over. Remove the baking sheet. Leave the cake on the rack until completely cool, about 20 minutes.
Remove the parchment paper from the top of the cake. Spread the dulce de leche on the cake. Place the cake with the narrow side facing you. Roll the cake like a jelly roll and place on a platter.
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