Brazo De Gitano Rolled Sponge Cake Spain Food

BRAZO GITANO (SPANISH CAKE ROLL)

Steps:

• Preheat oven to 375°F. Butter 15x10x1-inch baking pan. Line pan with wax paper; butter paper. Mix flour, baking powder and salt in small bowl. Set aside. Beat eggs in large bowl with electric mixer on high speed until very thick. Gradually beat in granulated sugar, then 5 tablespoons of the water and vanilla. Gradually beat in flour mixture on low speed until well mixed. Spread evenly in prepared pan
• Bake 14 to 15 minutes or until toothpick inserted in center comes out clean. Place clean kitchen towel on work surface; dust with 2 tablespoons of the confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up. Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style. Cool cake 15 minutes
• Place guava paste and remaining 1 tablespoon water in small microwavable bowl. Microwave on HIGH 30 seconds. Stir until guava paste is melted and smooth. Set aside. Unroll cake onto towel. Peel off wax paper. Spread cream cheese evenly over cake. Top with melted guava paste. Using towel, roll up cake and place seam-side down on serving platter. Sprinkle cake with remaining 2 teaspoons confectioners' sugar

BRAZO DE GITANO -- ROLLED SPONGE CAKE (SPAIN)

Steps:

• Preheat oven to 350 degrees F & lightly butter a 15"x8" baking pan or sheet. Line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar.
• In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.
• Stir in flour, cocoa & vanilla extract, blending well.
• In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.
• Pour batter into prepared baking sheet & spread out evenly.
• Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.
• After another 10 minutes peel off the paper.
• Combine whipped cream, rum & superfine sugar, & adjust to taste.
• Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.
• Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.

BRAZO DE MERCEDES - CREME-FILLED LOG CAKE

Steps:

• In a saucepan, simmer milk over low heat until reduced to 2 cups.
• Add sugar, butter and vanilla extract; stirring constantly.
• Remove from heat.
• Beat egg yolks in mixing bowl.
• To egg yolks, gradually add milk mixture by spoonfuls, beating constantly.
• Stir well to avoid curdling.
• Add cashew nuts and continue cooking entire mixture over low heat, stirring constantly, until mixture has consistency of a paste.
• Set aside to cool to warm (remaining at spreading consistency).
• Preheat oven to 400°F.
• Beat egg whites until stiff.
• Gradually add 1 cup sugar, beating continuously.
• Stir in vanilla.
• Line a large cookie sheet with parchment paper greased with butter and spread meringue on top.
• Bake until lightly browned and set.
• Spread filling evenly on top of meringue and roll into a log.
• Brush with butter and brown again in oven.
• Remove to rack and cool.