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Brazo De Gitano -- Rolled Sponge Cake (Spain)

Brazo De Gitano -- Rolled Sponge Cake (Spain) created by wicked cook 46

The recipe for this special Spanish dessert was found on the internet & posted here for use in Zaar World Tour 5.

Ready In:
40mins
Serves:
Units:

ingredients

directions

  • 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.
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RECIPE MADE WITH LOVE BY

@Sydney Mike
Contributor
@Sydney Mike
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"The recipe for this special Spanish dessert was found on the internet & posted here for use in Zaar World Tour 5."
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  1. wicked cook 46
    Brazo De Gitano -- Rolled Sponge Cake (Spain) Created by wicked cook 46
    Reply
  2. wicked cook 46
    Muy bueno. I did have a hard time with the sponge cracking when I rolled it then I remembered that in other rolled sponges I used to roll the hot sponge in the towel. Next time I will do that. I used Grand Marnier in the whipped cream and in the sponge instead of vanilla. Mine was cooked at about 10 minutes. Made for ZWT5 Spain/Portugal region for team Zaar Chow Hounds
    Reply
  3. Sydney Mike
    The recipe for this special Spanish dessert was found on the internet & posted here for use in Zaar World Tour 5.
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