Brazo De Gitano Rolled Sponge Cake Spain
Indulge in the delightful simplicity of Brazo de Gitano, a classic Spanish rolled sponge cake that combines airy, melt-in-your-mouth texture with a creamy filling. This elegant dessert begins with a feather-light sponge made from whipped egg whites and a touch of vanilla for aromatic sweetness. Once baked and carefully rolled while warm, the cake is filled with luscious, freshly whipped cream and finished with a delicate dusting of powdered sugar. Perfect for celebrations or as a midday treat, this traditional recipe is as inviting as it is easy to prepare. Serve it chilled, sliced into spirals of perfection, and watch it disappear from the table in no time!
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Ingredients
- 4 large Eggs
- 100 grams Sugar
- 100 grams All-purpose flour
- 1 teaspoon Vanilla extract
- 250 milliliters Heavy cream
- 40 grams Powdered sugar
- 10 grams Powdered sugar (for dusting)
Directions
Step 1
Preheat your oven to 180°C (350°F). Line a 30 x 40 cm (12 x 16 inch) shallow baking tray with parchment paper and lightly grease it.
Step 2
Separate the eggs into yolks and whites. In a large bowl, whisk the egg yolks and sugar together until pale and creamy. Add the vanilla extract.
Step 3
Sift the flour over the egg yolk mixture and gently fold it in using a spatula until well incorporated.
Step 4
In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold the egg whites into the yolk and flour mixture in three additions, being cautious not to deflate the batter.
Step 5
Pour the batter evenly onto the prepared baking tray, spreading it out to all corners for an even layer. Bake in the preheated oven for 8-10 minutes, or until the sponge springs back when touched lightly in the center.
Step 6
Lay a clean kitchen towel on your countertop and dust it lightly with powdered sugar. Once the sponge is baked, immediately invert it onto the towel and carefully remove the parchment paper. Roll the sponge up (with the towel inside) from one short edge and set it aside to cool completely.
Step 7
While the sponge cools, whip the heavy cream and powdered sugar together in a mixing bowl until stiff peaks form.
Step 8
Once the sponge is completely cool, gently unroll it and spread the whipped cream evenly over the surface, leaving a small border at the edges.
Step 9
Carefully roll the sponge back up (without the towel this time) into a tight log, starting at the same short edge.
Step 10
Place the rolled cake seam-side down on a serving plate and dust generously with powdered sugar. Optionally, trim the ends for a neat presentation.
Step 11
Refrigerate for at least 30 minutes before slicing and serving. Enjoy your Brazo de Gitano!
Nutrition Facts
| Serving size | (460g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1637.3 |
| Total Fat 84.6g | 0% |
| Saturated Fat 50.2g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 250mg | 0% |
| Sodium 85.1mg | 0% |
| Total Carbohydrate 185.9g | 0% |
| Dietary Fiber 2.7g | 0% |
| Total Sugars 110.0g | |
| Protein 10.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 14.6mg | 0% |
| Iron 4.7mg | 0% |
| Potassium 109.2mg | 0% |
Source of Calories