Ingredients with Measurements:
- 6 large eggs, separated
- 3/4 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 cup dulce de leche
Special equipment needed:
- Electric mixer
- 15 x 10 inch jelly roll pan
- Parchment paper
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a 15 x 10 inch jelly roll pan 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 and sugar until pale and fluffy.
4. Sift the flour, cornstarch, baking powder, and salt into the egg yolk mixture. Add the vanilla extract and mix until well combined.
5. Gently fold the egg whites into the egg yolk mixture until no white streaks remain.
6. Pour the batter into the prepared pan and use an offset spatula to spread it evenly.
7. Bake for 12-15 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. Lay a clean kitchen towel on a flat surface and dust it with powdered sugar.
10. Carefully invert the cake onto the towel and peel off the parchment paper.
11. Spread the dulce de leche over the cake, leaving a 1-inch border around the edges.
12. Use the towel to roll the cake tightly, starting from the short end.
13. Transfer the rolled cake to a serving platter and dust with additional powdered sugar.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 7g
Carbohydrates: 50g
Protein: 6g
Substitutions for ingredients:
- You can use any type of filling you like, such as whipped cream, fruit preserves, or Nutella.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Add cocoa powder to the batter for a chocolate brazo de gitano.
- Top the cake with fresh berries or sliced fruit before rolling it up.
Tips and tricks:
- Make sure to beat the egg whites until stiff peaks form for a light and fluffy cake.
- Use a clean kitchen towel to roll the cake while it's still warm to prevent cracking.
- Dust the towel with powdered sugar to prevent the cake from sticking.
Storage instructions:
Store the brazo de gitano 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:
Serve the brazo de gitano sliced on a platter with a dusting of powdered sugar.
Garnishes:
Top the cake with fresh berries or whipped cream.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This dessert is perfect on its own.
Troubleshooting advice:
If the cake cracks while rolling, simply patch it up with some extra dulce de leche or whipped cream.
Food safety advice:
Make sure to use fresh eggs and store the cake in the refrigerator to prevent spoilage.
Food history:
Brazo de gitano, which translates to "gypsy's arm," is a traditional Spanish dessert that dates back to the 19th century.
Flavor profiles:
This cake is sweet and creamy with a light and fluffy texture.
Serving suggestions:
This dessert is perfect for special occasions or as a sweet treat after dinner.
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Region: Spanish