Ingredients with Measurements:
- 6 large eggs
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup Nutella
Special equipment needed:
- Electric mixer
- Parchment paper
- 10x15 inch jelly roll pan
- Offset spatula
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a 10x15 inch jelly roll pan with parchment paper.
2. In a large mixing bowl, beat the eggs and sugar with an electric mixer until light and fluffy, about 5 minutes.
3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt.
4. Gradually fold the dry ingredients into the egg mixture, using a spatula or whisk. Add the vanilla extract and mix until well combined.
5. Pour the batter into the prepared pan and smooth it out with an offset spatula.
6. Bake for 12-15 minutes, or until the cake is set and springs back when touched.
7. Remove the cake from the oven and let it cool for a few minutes. Then, carefully flip it onto a clean surface covered with parchment paper.
8. Spread the Nutella evenly over the cake, leaving a 1-inch border around the edges.
9. Using the parchment paper to help you, roll the cake tightly from one end to the other, like a jelly roll.
10. Place the rolled cake on a serving platter and chill in the refrigerator for at least 30 minutes before slicing.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 320
Fat: 17g
Carbohydrates: 38g
Protein: 6g
Sodium: 140mg
Sugar: 29g
Substitutions for ingredients:
- You can use any other brand of hazelnut spread instead of Nutella.
- Gluten-free flour can be used instead of all-purpose flour.
Variations:
- Instead of Nutella, you can use other fillings such as whipped cream, fruit preserves, or peanut butter.
- You can add chopped nuts or chocolate chips to the batter for extra texture.
Tips and tricks:
- Be sure to roll the cake tightly to prevent it from cracking.
- Let the cake cool for a few minutes before rolling to avoid it from sticking to the parchment paper.
- Chill the cake before slicing to make it easier to cut.
Storage instructions:
- Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To serve, let the cake sit at room temperature for 10-15 minutes before slicing.
Presentation ideas:
- Dust the cake with powdered sugar before serving.
- Garnish with fresh berries or chopped nuts.
Garnishes:
- Powdered sugar
- Fresh berries
- Chopped nuts
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake cracks while rolling, don't worry. Simply cover the cracks with powdered sugar or frosting.
Food safety advice:
- Be sure to use fresh eggs and check for any signs of spoilage before using them.
- Store the cake in the refrigerator to prevent bacterial growth.
Food history:
- Brazo de Gitano is a Spanish dessert that translates to "Gypsy's arm." It is a rolled cake filled with cream or fruit preserves.
Flavor profiles:
- Sweet, chocolatey, nutty
Serving suggestions:
- Serve the cake as a dessert or as a sweet snack.
Related Categories
Cooking Method: N/A
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Region: Spanish
Taste: Rich, Creamy, Sweet, Chocolatey, Nutty