September ’10 – Week 1 – Sunday Dinner/Dessert, Monday Breakfast
Brazo de Gitano, or ‘gypsy’s arm’, is a delicate rolled sponge cake, filled with sweet and fluffy cream. It’s a traditional dessert in Spain and is a very light way to finish a meal. This recipe comes from Spain-Recipes.com and has been passed down through the generations!
5 eggs, separated
1/4 cup granulated sugar
1/4 cup flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 tablespoons sifted confectioners’ sugar
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar (Put desired amount of granulated sugar in a blender and blend at high speed for about 30 seconds)
Preheat oven to 350 degrees F.
Beat egg yolks and 1/4 cup sugar until thick and smooth. Stir in flour, cocoa and vanilla extract. Blend well. Whip egg whites until stiff, but not dry. Fold into yolk and flour mixture. Butter a 15 x 8-inch baking pan. Line with baking parchment paper or wax paper. Butter well again, and dust lightly with 2 tablespoons of the confectioners’ sugar. Pour batter into the pan and spread out evenly. Bake for 15 minutes. Cool for 5 minutes, then turn onto a cloth to cool. After 10 minutes peel paper off.
Combine whipped cream, rum and sugar. Adjust to taste. Spread over cake and roll cake like a jellyroll, starting with the long edge. Sprinkle with remaining confectioners’ sugar. Serve in slices.