BRAZO DE GITANO -- ROLLED SPONGE CAKE (SPAIN)
The recipe for this special Spanish dessert was found on the internet & posted here for use in Zaar World Tour 5.
Provided by Sydney Mike
Categories Dessert
Time 40m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.
- Stir in flour, cocoa & vanilla extract, blending well.
- In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.
- Pour batter into prepared baking sheet & spread out evenly.
- Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.
- After another 10 minutes peel off the paper.
- Combine whipped cream, rum & superfine sugar, & adjust to taste.
- Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.
- Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.
Nutrition Facts : Calories 349.1, Fat 23.2, SaturatedFat 12.9, Cholesterol 276.7, Sodium 89.3, Carbohydrate 27.9, Fiber 1.6, Sugar 19.5, Protein 8.8
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