Brazo de Gitano Recipe
Brazo de Gitano is a delicious Spanish desser. This delightful cake roll, which translates to "Gypsy's Arm," features a light and airy sponge wrapped around a sweet and tangy filling
Equipment
- Bowls
- Electric mixer
- Baking tray (12 x 7 inch)
- Kitchen cloth
Ingredients
- 4 eggs
- 1/4 tsp salt
- 2 tbsp sugar
- 1/4 cup Confectioner’s sugar
- 1 tbsp vanilla extract
- 3/4 cup all-purpose flour
- 1 tsp baking powder
For the Filling
- 1 cup strawberry jam
- 1/4 cup Confectioner’s sugar
Nutrition
Calories: 104kcal | Carbohydrates: 25g | Protein: 2g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 85mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
Servings: 16
Calories: 104kcal
Notes
- Choose the right ingredients
- Roll the cake while warm
- Prepare your filling
- Technique and patience
Instructions
- Preheat the oven to 180ºC.
- Separate the yolks and whites of the eggs.
- Add salt and granulated sugar to the egg whites and mix with an electric whisk until they are fluffy and white, and soft peaks form.
- In a separate bowl, mix the egg yolks with the confectioner’s sugar until creamy.
- Add the egg yolks to the whites, add vanilla extract and combine carefully - avoid deflating the mixture as much as possible.
- Add the flour and baking powder and mix with a wooden spoon slowly, again trying not to deflate the mixture.
- Line a baking tray with baking paper and spread the mixture.
- Bake for 12 minutes.
- Remove from the oven and transfer immediately to a working surface. Cover it with a kitchen cloth and roll it in - this will help you create the shape afterwards.
- Once it gets cold, unroll it and dust it with confectioner’s sugar. Add the jam and spread it evenly.
- Roll it back into a log and top with more confectioner’s sugar.
KEYWORD: brazo de gitano recipe
