Brazo Gitano Spongecake Cien AÑos Recipes

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BRAZO GITANO NAVIDEñO ( NIñO ENVUELTO )



Brazo Gitano Navideño ( Niño Envuelto ) image

It's like a yule log/Tronco Navideño.A sponge cake rolled into a log with a filling of your choice. You could frost it or just dust with powdered sugar. The filling I use is dulce de leche with guava marmalade, you could also use Nutella, bavarian cream or any flavor of marmalade. It's not as hard as it looks.

Provided by Kitty Kat Cook

Categories     Dessert

Time 27m

Yield 1 Log, 15 serving(s)

Number Of Ingredients 8

4 egg whites
1 pinch salt
4 egg yolks
1 cup granulated sugar (125 grams)
5 tablespoons butter, melted (60 grams)
1/2 cup flour, sifted (100 grams)
1 cup of guava marmalade
1 (14 ounce) can dulce de leche

Steps:

  • Whisk egg whites with the salt until stiff peaks form. Set aside.
  • Beat egg yolks with the sugar until light and fluffy. Add the butter and half of the flour.
  • Gently fold in half of the egg whites. Then fold in the remainder of the flour and last the rest of the egg whites.
  • Heat oven to 450 degrees fahrenheit/ 240 degrees celsius.Grease and line a baking sheet with wax paper, then grease the wax paper again.
  • Then spread batter evenly onto sheet. Bake for aprox. 7 minutes or until firm and pale but not golden.
  • While it bakes get your filling ready and set a moist,clean towel on a clean flat surface, which should be big enough to cover the entire cake.
  • Remove the cake from the oven and quickly invert it onto the towel, remove the paper and spread dulce de leche and top with marmalade on top and roll the cake. Wrap cake with the towel and refrigerate up to a day before or 3 hours minimum. Remove and decorate.

Nutrition Facts : Calories 170.9, Fat 5, SaturatedFat 2.8, Cholesterol 54.4, Sodium 72.9, Carbohydrate 30.9, Fiber 0.3, Sugar 26.2, Protein 2.1

GYPSY ARM (BRAZO GITANO)



Gypsy Arm (Brazo Gitano) image

Passed along to my family by a close family friend originally from Cuba. A great tasting light sponge cake dessert in the form of a jelly roll/Swiss roll that can be filled with any desired filling.

Provided by MimmaS

Categories     Dessert

Time 50m

Yield 1 jelly roll, 8-12 serving(s)

Number Of Ingredients 6

4 eggs
1 cup sugar
5 tablespoons water
1 teaspoon baking powder
1 teaspoon vanilla
1 cup flour

Steps:

  • Preheat oven to 350.
  • Beat eggs for 10 minutes.
  • Add sugar and continue beating.
  • Add water, baking powder and vanilla, keep beating.
  • Gently fold flour into batter.
  • Line a large cookie sheet (make sure not to use the largest size as cake will come out too thin) with foil and grease well.
  • Pour batter evenly onto lined cookie sheet.
  • Bake approximately 20 minutes or until golden brown and well done.
  • While cake is baking, dampen two clean dish towels. Towels should be slightly larger than the cookie sheet.
  • When cake is ready, lay one towel on counter and transfer cake with foil onto towel.
  • Lay the second towel over the top of the cake and roll the cake length-wise forming a cylinder shape.
  • After about a minute or two, unroll cake and flip cake with towels upside down to remove foil then flip cake over once more to fill.
  • Spread filling of choice (e.g. vanilla/lemon/chocolate pudding or mousse) all over the cake taking care not to go completely to the edges.
  • Once filled, gentle roll cake back into cylinder shape.
  • Top either with confectioner's sugar or a Syrup Topping (see below). Serve chilled.
  • Note : Syrup Topping - mix 1 part sugar to 2 parts water, pour over cake. Rum or whiskey or vermouth may be added for additional taste if desired.

BRAZO DE GITANO -- ROLLED SPONGE CAKE (SPAIN)



Brazo De Gitano -- Rolled Sponge Cake (Spain) image

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

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

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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