Ingredients with Measurements:
- 6 eggs, separated
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/2 cup heavy cream
- 1/2 cup semisweet chocolate chips
- 1/4 cup unsalted butter, softened
- Powdered sugar, for dusting
Special equipment needed:
- Electric mixer
- Parchment paper
- 15x10 inch jelly roll pan
- Small saucepan
- Mixing bowls
- Wire rack
Step-by-step instructions:
1. Preheat the oven to 350°F. Line a 15x10 inch jelly roll pan with parchment paper.
2. In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add in 1/4 cup of the granulated sugar and continue beating until glossy and stiff.
3. In another mixing bowl, beat the egg yolks with the remaining 1/2 cup of granulated sugar until pale and thick.
4. Sift together the flour, baking powder, and salt. Add the dry ingredients to the egg yolk mixture and mix until just combined.
5. Fold in the egg whites into the batter, being careful not to overmix.
6. Pour the batter into the prepared jelly roll pan and spread it out evenly. Bake for 12-15 minutes or until the cake is lightly golden and springs back when touched.
7. While the cake is baking, make the chocolate cream filling. In a small saucepan, heat the heavy cream until it starts to simmer. Remove from heat and add in the chocolate chips and butter. Stir until the chocolate and butter are melted and the mixture is smooth.
8. Once the cake is done, remove it from the oven and let it cool for a few minutes. Dust a clean kitchen towel with powdered sugar and carefully invert the cake onto the towel. Peel off the parchment paper.
9. Starting at the short end, roll the cake up with the towel. Let it cool completely on a wire rack.
10. Once the cake is cool, carefully unroll it and spread the chocolate cream filling evenly over the surface.
11. Roll the cake back up tightly, using the towel to help you. Place the rolled cake on a serving platter and dust with powdered sugar.
12. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 12-15 minutes
5. Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 310
Fat: 15g
Saturated Fat: 9g
Cholesterol: 130mg
Sodium: 180mg
Carbohydrates: 39g
Fiber: 1g
Sugar: 29g
Protein: 5g
Substitutions for ingredients:
- You can use dark chocolate chips instead of semisweet.
- If you don't have heavy cream, you can use half-and-half or whole milk instead.
- You can use margarine instead of butter.
Variations:
- You can add chopped nuts, such as almonds or hazelnuts, to the chocolate cream filling.
- You can add a teaspoon of instant coffee granules to the chocolate cream filling for a mocha flavor.
- You can add a tablespoon of orange zest to the cake batter for a citrusy twist.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Be careful not to overmix the batter when folding in the egg whites.
- Dusting the kitchen towel with powdered sugar prevents the cake from sticking to it.
- Chill the cake before slicing for easier cutting.
Storage instructions:
Store the Brazo de Gitano in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
You can serve the cake chilled or at room temperature. If you prefer it warm, you can microwave individual slices for a few seconds.
Presentation ideas:
You can dust the cake with cocoa powder or decorate it with chocolate shavings or fresh berries.
Garnishes:
Chocolate shavings, fresh berries, whipped cream, or mint leaves.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the cake cracks when rolling it up, don't worry. You can cover it with the chocolate cream filling and no one will notice.
- If the cake is too dry, you can brush it with a simple syrup made of equal parts sugar and water before adding the filling.
Food safety advice:
Make sure to use fresh eggs and store the cake in the refrigerator to prevent bacterial growth.
Food history:
Brazo de Gitano, also known as Swiss roll or jelly roll, is a popular dessert in Spain and Latin America. It is believed to have originated in Central Europe in the 19th century.
Flavor profiles:
This Brazo de Gitano has a light and fluffy vanilla cake with a rich and creamy chocolate filling.
Serving suggestions:
Slice the cake into rounds and serve on a platter for an elegant presentation.
Related Categories
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Region: Spanish
Taste: Rich, Creamy, Sweet, Chocolatey, Fluffy