Ingredients with Measurements:
- 6 eggs, separated
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup coconut cream
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1/2 cup shredded coconut
Special Equipment Needed:
- Electric mixer
- Parchment paper
- Baking sheet
- Offset spatula
Step-by-Step Instructions:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a large mixing bowl, beat the egg whites until stiff peaks form. Gradually add in the sugar and continue to beat until the mixture is glossy.
3. In a separate bowl, whisk together the egg yolks. Fold the egg yolks into the egg white mixture.
4. Sift the flour, baking powder, and salt over the egg mixture. Gently fold until just combined.
5. Pour the batter onto the prepared baking sheet and use an offset spatula to spread it out evenly.
6. Bake for 10-12 minutes or until the cake is lightly golden and springs back when touched.
7. While the cake is baking, prepare the filling. In a mixing bowl, beat the coconut cream, heavy cream, and powdered sugar until stiff peaks form.
8. Once the cake is done, remove it from the oven and let it cool for a few minutes.
9. Sprinkle the shredded coconut over the cake and then place a sheet of parchment paper on top.
10. Carefully flip the cake over onto the parchment paper. Remove the original parchment paper from the top of the cake.
11. Spread the coconut cream filling over the cake, leaving a small border around the edges.
12. Use the parchment paper to help you roll the cake up tightly, starting from the short end.
13. Once the cake is rolled up, transfer it to a serving platter.
14. Chill the cake in the refrigerator for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 10-12 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 240
Fat: 12g
Carbohydrates: 29g
Protein: 5g
Sodium: 120mg
Sugar: 23g
Substitutions for ingredients:
- You can use regular cream instead of heavy cream.
- If you don't have coconut cream, you can use coconut milk instead.
Variations:
- You can add chopped nuts or dried fruit to the filling.
- You can use a different type of filling, such as whipped cream or fruit preserves.
Tips and Tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use an offset spatula to spread the batter evenly on the baking sheet.
- Be gentle when rolling the cake to avoid cracking.
Storage Instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Let the cake come to room temperature before serving.
Presentation Ideas:
Dust the top of the cake with powdered sugar and sprinkle with shredded coconut.
Garnishes:
Fresh berries or mint leaves.
Pairings:
Coffee or tea.
Suggested Side Dishes:
Fresh fruit salad or a green salad.
Troubleshooting Advice:
- If the cake cracks when rolling, don't worry! It will still taste delicious.
- If the cake is too dry, try brushing it with a simple syrup 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, is a popular dessert in Spain and Latin America. It is believed to have originated in Switzerland in the 19th century.
Flavor Profiles:
Light and fluffy cake with a creamy coconut filling.
Serving Suggestions:
Slice the cake into rounds and serve with a dollop of whipped cream on top.
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Region: Spanish