Ingredients with Measurements:
- 6 large eggs, separated
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
Special equipment needed:
- Electric mixer
- Parchment paper
- Baking sheet
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the egg whites with an electric mixer until stiff peaks form.
3. In a separate bowl, beat the egg yolks with the sugar until light and fluffy.
4. Add the flour, salt, and vanilla extract to the egg yolk mixture and mix until well combined.
5. Gently fold the egg white mixture into the egg yolk mixture until no white streaks remain.
6. Pour the batter onto the prepared baking sheet and spread it evenly with an offset spatula.
7. Bake for 10-12 minutes or until the cake is lightly golden and springs back when touched.
8. Remove the cake from the oven and let it cool for a few minutes.
9. Place a sheet of parchment paper on top of the cake and invert it onto a clean surface.
10. Carefully peel off the parchment paper from the bottom of the cake.
11. Spread the caramel sauce evenly over the cake, leaving a 1-inch border around the edges.
12. Starting at one of the short ends, roll the cake tightly into a log.
13. Transfer the rolled cake to a serving platter and chill in the refrigerator for at least 30 minutes.
14. Slice the Brazo de Gitano into 1-inch slices and serve.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 240
Total fat: 8g
Saturated fat: 3g
Cholesterol: 135mg
Sodium: 170mg
Total carbohydrates: 36g
Dietary fiber: 0g
Sugar: 28g
Protein: 5g
Substitutions for ingredients:
- You can use any other flavor of sauce instead of caramel sauce, such as chocolate or strawberry.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- You can add chopped nuts or dried fruits to the caramel filling for added texture and flavor.
- You can also add a layer of whipped cream on top of the caramel filling before rolling the cake.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form to ensure a light and fluffy cake.
- Use an offset spatula to spread the batter evenly on the baking sheet.
- Chill the cake before slicing to make it easier to cut.
Storage instructions:
- Store the Brazo de Gitano in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the slices on a baking sheet and bake in a preheated oven at 350°F (180°C) for 5-7 minutes or until heated through.
Presentation ideas:
- Dust the top of the cake with powdered sugar before serving.
- Garnish with fresh berries or mint leaves.
Pairings:
- Serve with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake cracks when rolling, it may be too dry. Try adding a tablespoon of milk to the batter next time.
Food safety advice:
- Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
- Brazo de Gitano, also known as Swiss roll, is a popular dessert in Spain and Latin America.
Flavor profiles:
- The cake is light and fluffy, while the caramel filling is sweet and rich.
Serving suggestions:
- Serve the Brazo de Gitano as a dessert after a meal or as a sweet snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
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Occassion: N/A
Region: Spanish
Taste: Creamy, Sweet, Rich, Caramelized