Braç de Gitano
Braç de Gitano is a traditional Spanish Swiss roll cake filled with rich cream, jam, or chocolate. This light and fluffy sponge cake is rolled with a delicious filling, making it a delightful dessert for any occasion.
Equipment
- Mixing bowl
- Electric mixer
- Baking sheet
- Parchment paper
Ingredients
- 4 large eggs at room temperature
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour sifted
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup strawberry jam or your preferred filling
- 1 tbsp powdered sugar for dusting
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, beat the eggs and granulated sugar with an electric mixer on high speed for about 5 minutes until thick and pale.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the sifted flour, baking powder, and salt.
- Gradually fold the dry ingredients into the egg mixture, being careful not to deflate the batter.
- Pour the batter onto the prepared baking sheet and spread it evenly.
- Bake for 10-12 minutes, or until the cake is lightly golden and springs back when touched.
- While the cake is baking, lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
- Once baked, carefully invert the cake onto the towel and peel off the parchment paper.
- Roll the cake with the towel while it is still warm and let it cool completely.
- Unroll the cooled cake and spread the strawberry jam evenly over the surface.
- Roll the cake back up without the towel and place it seam-side down.
- Dust the top with powdered sugar before serving.
Notes
- Storage: Keep in an airtight container in the refrigerator for up to 3 days.
- Filling Variations: Try using whipped cream, chocolate ganache, or pastry cream instead of jam.
- Decoration: Drizzle with melted chocolate or top with fresh berries for an elegant presentation.