(c) A Marcy Goldman, BetterBaking.Com Original Recipe
Brazo Gitano Spanish Roll Cake
This Spanish cake roll, also associated with Puerto Rican cuisine, is similar to a Quebecoise Yule Log or British style sponge roll jam cake. It features a light sponge cake that is filled with rum/vanilla whipped cream. You can also fill it with jam or a thin layer of dulce de leche, and then the whipped cream for this deluxe recipe. Brazo Gitano translates as Gypsy’s Arm. It makes a perfect holiday cake.
6 egg whites
Pinch salt or cream of tartar
1/4 cup sugar
6 egg yolks
1/2 cup sugar
1/4 teaspoon salt
1 cup all-purpose flour
¼ teaspoon baking powder
3 tablespoons unsalted butter, melted and cooled
Whipped Cream Filling
1 1/2 cups whipping cream
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
1 teaspoon rum extract
1/3 cup raspberry or blackberry jam
½ cup warmed dulce de leche
Preheat oven to 375°F with rack in the center of the oven. Grease the bottom of a 15 x 10-inch jellyroll pan and line with parchment paper.
Separate egg whites and yolks into two bowls (the whites go in an electric mixer bowl).
In a small bowl, whisk the flour, salt, and baking powder together and set aside.
In the egg yolk bowl, add ¼ cup of the sugar and beat until pale and then whisk in the vanilla.
In the mixer bowl, beat the egg whites with a pinch of the cream of tartar, gradually dusting in the 1/2 cup sugar until whites hold soft peaks.
Add flour, in 3 additions into into the yolks and drizzle in the butter as you do so.
Add one-quarter of the egg whites into the batter to lighten the mixture. Fold in the remaining whites gently but firmly.
Pour or spread the batter into the pan and spread it evenly into the corners with a metal offset spatula.
Bake 22-30 minutes or until cake is set and springs back when gently touched. While the cake is baking, spread a slightly damp, warm dishtowel out on the counter. Take the cake out of the oven and let cool briefly. Place a piece of parchment paper on the cake and another slightly damp, warm tea towel over that. Then, using the bottom most parchment (the one you baked the cake on) gently roll up the jelly roll -very gently, so as not to break the cake. The warm tea towels help keep it a bit pliable.
Let cake rest this way about 30-90 minutes. Then you can gently unroll it to fill. To make the whipping cream, place the cream in a mixer bowl whip on medium speed with the confectioners sugar, vanilla and rum extract. Increase speed to whip cream stiff. Set aside.
To fill the cake roll, gently unroll cake roll. Smear on some raspberry jam, then drizzle on some dulce de leche and then spread on whipped cream. Gently but firmly, using the parchment paper as an aid, roll up the cake. Refrigerate a few hours before serving.
Dust with confectioners’ sugar before serving. Keep chilled until serving.
© This is a Marcy Goldman/BetterBaking.com original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/
BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express
permission of the author/baker. Thank you kindly for respecting my copyright and happy baking.
BetterBaking.Com, established 1997.