Brazo de Ube

As I review the statistic of my brazo de mercedes, I found out that it became one of my popular recipe on my blog. So, me and my wife decided to make this brazo de ube, a version of the brazo de mercedes using an “ube or purple yam’ filling. Purple yam for some who does not know yet is a kind of sweet potato which is purple in color. The procedures and ingredients is same with the add-ons of “ube or sweet purple potatoes”………………….Did you know that purple sweet potato has the highest nutritional value compared to other vegetables. Its vibrant color is a clue to its high concentration of Vitamin A in the form of beta-carotene. One sweet potato contains five times the recommended daily allowance of Vitamin A, a powerful antioxidant that protects against free radicals and helps guard against smoking-related diseases like emphysema and lung cancer. Sweet potatoes are also a good source of Vitamin C and the trace mineral manganese…….


  • 10 raw eggs, separate yolks from white
  • 1/2 tsp cream of tartar
  • 1 tsp vanilla extract
  • 1 cup caster sugar
  • 4 tbsp confectioner sugar
  • 1 can 14 oz condensed milk
  • 1 pc purple sweet potato (boiled and mashed)
  • you may need food coloring red and blue (3 drops each)

To prepare custard:

  • In a saucepan using low heat settings,  whisk egg yolks then add condensed milk, vanilla extract and mashed sweet purple potato . cool down and set aside. if you are not satisfied with the color, you can drop red and blue at 3 drops each

To prepare merengue:

  • In a mixing bowl, pour in egg white and cream of tartar and mix using an electric mixer until soft peaks form. add in caster sugar in small quantities and whisk.
  • Pre-heat oven at 170 degrees celsius. In a cookie pan, spray oil and place baking paper, spread merengue using a spatula evenly. You can use fork to create lines and designs. Bake for atleast 10 minutes or until lightly brown. cool down and set aside and dust with sugar confectioner
  •  flip over the merengue and spread custard evenly. again, dust it with sugar confectioner
  • Then slowly roll over the cake to form a cake roll look-alike. Be gently.
  • Place in fridge for minimum of two-hour.
  • Enjoy!!!

About nors

a simple person who loves to cook!! ride with me as we explore ........"a journey to different cuisines"

Posted on February 24, 2012, in Cakes, Sweets and Pastries and tagged , , , , . Bookmark the permalink. 8 Comments.

  1. Wow. I’ve never seen this before. Or even heard of it. It’s beautiful!

  2. Pre hindi pa ko nakakatikim niyan a!

  3. Sarap nito brother…..

  4. sarap po talaga yan…special yan,,,,

  5. Great variation on the Brazo dessert!

  6. i must try this by using the “ube jam” usually available at pasalubong stores (in Baguio in particular) mixing this to the egg yolk filling…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: