TASK SHEET No.

Title: BRAZO DE MERCEDES

Performance Objective: Given the tools, you should be able to bake

Brazo de Mercedes by following the standard
recipe and enterprise practices.

Supplies/Materials:

10 large raw eggs, yolks and whites separated

1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons confectioners sugar
14 ounces condensed milk

Equipment : Oven

Steps/Procedure:

1. Combine egg whites and cream of tartar then beat using an

electric mixer until soft peaks form.
2. Make the meringue by gradually adding the granulated sugar
while mixing the ingredients. Continue mixing until the texture is
semi-firm.
3. Preheat the oven to 350 degrees Fahrenheit.
4. Place wax paper on top of a cookie sheet or large rectangular
baking pan and grease the surface.
5. Place the meringue on top of the greased wax paper then spread
evenly using a spatula.
6. Bake the meringue for 20 to 22 minutes or until the color of the
top part turns light to medium brown.
7. While the meringue is in the oven, make the filling by combining
the egg yolks and condensed milk in a small cooking pot. Apply
heat and cook the mixture while continuously stirring until the
texture becomes thick.
8. Add the vanilla extract to the condensed milk and egg yolk
mixture, turn off the heat, and mix thoroughly. Set aside.
9. Remove the meringue from the oven and cool down for a few
minutes.
10. Sprinkle the confectioners sugar on top of the meringue then
place wax paper on the top part of the meringue followed by a
similar sized baking pan or tray. The meringue should now be in
the middle of two baking trays.
11. Flip the meringue: the new cookie sheet/baking tray placed on top
should now be below. Remove the baking tray and the wax paper
(you should now see the opposite side of the baked meringue) then
spread the filling (cooked egg yolks, condensed milk, and vanilla
extract mixture) over the meringue.
12. Roll the meringue. Complete rolling side to side starting at the
longest side. Make sure that the layer with filling is rolled inward.
13. Transfer to a serving plate then serve.
Assessment Method:

 Observation
 Demonstration