Brazo De Gitano -- Rolled Sponge Cake (Spain) |
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Prep Time: 25 Minutes Cook Time: 15 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Ingredients:
5 eggs, separated |
1/4 cup granulated sugar |
1/4 cup all-purpose flour |
1/4 cup cocoa powder |
1 teaspoon pure vanilla extract |
4 tablespoons powdered sugar, sifted, divided |
1 cup heavy cream, whipped |
1 1/4 teaspoons rum extract |
1 tablespoon superfine sugar |
Directions:
1. Preheat oven to 350 degrees F & lightly butter a 15 x8 baking pan or sheet. Line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar.
2. In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.
3. Stir in flour, cocoa & vanilla extract, blending well.
4. In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.
5. Pour batter into prepared baking sheet & spread out evenly.
6. Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.
7. After another 10 minutes peel off the paper.
8. Combine whipped cream, rum & superfine sugar, & adjust to taste.
9. Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.
10. Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.
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