Brazo De Gitano Cream Roll Recipes
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
BRAZO GITANO DE GUAYABA (JELLY ROLL WITH GUAVA)
Recipe I've had for over 25 years. In Puerto Rico, the brazo gitano made by Franco in Mayaguez is a favorite. This homemade version may not be an exact duplicate but it is just as good or better, in my opinion. Mix and match the fillings to your taste. Cream cheese along with the fruit of your choice is a favorite of many.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Caribbean
Time 1h5m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10x1-inch jelly roll pan.
- Break eggs into a small mixing bowl; beat with an electric mixer until thick and lemon-colored. Beat in sugar gradually. Add water, lime zest, and vanilla extract and blend well. Beat in flour gradually until smooth. Pour into the prepared pan.
- Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and loosen the edges with a sharp knife. Turn out immediately onto a tea towel sprinkled with powdered sugar.
- Cut guava paste into chunks and place in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until spreadable. Be careful, it will get hot because of the high sugar content.
- Trim any stiff edges off of the cake and spread guava over. Roll up carefully in jelly roll fashion from the narrow end, using the towel to ease the cake over. Let cool in the towel on a wire rack for about 30 minutes.
- Remove the towel carefully and sprinkle additional powdered sugar over the top if desired. Slice to serve.
Nutrition Facts : Calories 233.3 calories, Carbohydrate 52.4 g, Cholesterol 55.8 mg, Fat 1.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 180.5 mg, Sugar 23.3 g
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BRAZO GITANO (GUAVA SWISS ROLL) RECIPE - THE SPRUCE EATS
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4.5/5 (43)Total Time 1 hr 40 minsCategory Dessert, CakesPublished Sep 27, 2013
- Preheat oven to 375 F (190 C). Grease a sponge pan with butter and line it with parchment paper. Grease the top of the parchment paper. You should end up with butter on both sides of the paper.
- In the large bowl, beat the egg whites until they form soft peaks. Use an electric beater set on medium.
- Add the sugar to the egg whites one tablespoon at a time while increasing the beater speed. Continue to beat the mixture until the egg whites form stiff peaks, and set this mixture to the side.
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