Ingredients with Measurements:
- 6 large eggs
- 3/4 cup granulated sugar
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar for dusting
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Special equipment needed:
- Electric mixer
- Parchment paper
- 15x10 inch jelly roll pan
- 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 eggs and granulated sugar with an electric mixer until light and fluffy.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the egg mixture, mixing until just combined.
5. Stir in the vanilla extract.
6. Pour the batter into the prepared pan and spread it out evenly.
7. Bake for 12-15 minutes, or until the cake is golden brown and springs back when touched.
8. Remove the cake from the oven and immediately invert it onto a wire rack.
9. Carefully peel off the parchment paper and let the cake cool completely.
10. In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer until stiff peaks form.
11. Once the cake has cooled, spread the vanilla cream filling evenly over the surface.
12. Starting at one end, carefully roll the cake up into a spiral.
13. Dust the top with powdered sugar before serving.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Total time: 35 minutes
5. Temperature:
350°F
Serving size:
8-10 slices
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 32g
Protein: 5g
Sodium: 110mg
Sugar: 24g
Substitutions for ingredients:
- Granulated sugar can be substituted with honey or maple syrup.
- All-purpose flour can be substituted with gluten-free flour or almond flour.
- Heavy cream can be substituted with coconut cream or Greek yogurt.
Variations:
- Chocolate filling: Add cocoa powder to the vanilla cream filling for a chocolatey twist.
- Fruit filling: Spread a layer of your favorite fruit jam or preserves over the cake before adding the vanilla cream filling.
- Nut filling: Mix chopped nuts, such as almonds or hazelnuts, into the vanilla cream filling for added texture and flavor.
Tips and tricks:
- Be sure to roll the cake up tightly to prevent the filling from oozing out.
- Dust the top of the cake with powdered sugar just before serving to prevent it from melting into the filling.
- Chill the cake in the refrigerator for at least 30 minutes 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:
The cake can be served chilled or at room temperature. If you prefer it warm, microwave each slice for 10-15 seconds before serving.
Presentation ideas:
Serve the cake on a platter or cake stand, dusted with powdered sugar and garnished with fresh berries or mint leaves.
Garnishes:
Fresh berries, mint leaves, or edible flowers.
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 may be too dry. Try brushing it with a simple syrup before adding the filling.
- If the filling is too runny, chill it in the refrigerator for 10-15 minutes before spreading it over the cake.
Food safety advice:
Be sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Brazo de Gitano, also known as Swiss roll or jelly roll, is a traditional Spanish dessert that dates back to the 19th century. It is typically filled with whipped cream, fruit, or chocolate.
Flavor profiles:
Light and fluffy vanilla cake with a creamy, sweet filling.
Serving suggestions:
Serve the Brazo de Gitano as a dessert or a sweet snack.
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Region: Spanish