GYPSY ARM (BRAZO GITANO)
Passed along to my family by a close family friend originally from Cuba. A great tasting light sponge cake dessert in the form of a jelly roll/Swiss roll that can be filled with any desired filling.
Provided by MimmaS
Categories Dessert
Time 50m
Yield 1 jelly roll, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350.
- Beat eggs for 10 minutes.
- Add sugar and continue beating.
- Add water, baking powder and vanilla, keep beating.
- Gently fold flour into batter.
- Line a large cookie sheet (make sure not to use the largest size as cake will come out too thin) with foil and grease well.
- Pour batter evenly onto lined cookie sheet.
- Bake approximately 20 minutes or until golden brown and well done.
- While cake is baking, dampen two clean dish towels. Towels should be slightly larger than the cookie sheet.
- When cake is ready, lay one towel on counter and transfer cake with foil onto towel.
- Lay the second towel over the top of the cake and roll the cake length-wise forming a cylinder shape.
- After about a minute or two, unroll cake and flip cake with towels upside down to remove foil then flip cake over once more to fill.
- Spread filling of choice (e.g. vanilla/lemon/chocolate pudding or mousse) all over the cake taking care not to go completely to the edges.
- Once filled, gentle roll cake back into cylinder shape.
- Top either with confectioner's sugar or a Syrup Topping (see below). Serve chilled.
- Note : Syrup Topping - mix 1 part sugar to 2 parts water, pour over cake. Rum or whiskey or vermouth may be added for additional taste if desired.
BRAZO DE GITANO (GYPSY'S ARM)
This is a traditional Spanish recipe and what better time to make it than this Friday, Spain's National Day:)
Provided by Charishma_Ramchanda
Categories Spanish
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put the milk, essence and cocoa in a pan and whisk, bring to boiling point.
- Whisk the egg yolks in a bowl with 4 oz. castor suger and 1 tbsp. flour
- gradually whisk in the hot milk.
- Return to the pan and stir over low heat until the custard thickens.
- Put the eggs and the remaining castor sugar in a bowl and whisk over a pan of hot water until pale and thick, then whisk until cool.
- Fold in the self-raising flour.
- Pour mixture into lined tin and bake at 190C degrees for 15 min until risen and golden brown.
- Put a piece of greaseproof paper on the work surface and sprinkle with a little extra castor sugar.
- Turn the sponge into the sugared paper, trim edges, cover with another piece of paper.
- Roll up with paper inside from one of the long edges.
- Leave to cool.
- Unroll and spread with the cold filling, sprinkle the toasted almonds over the filling and roll up again.
- Decorate with whole almonds and sift icing sugar over the top.
Nutrition Facts : Calories 628.3, Fat 13.7, SaturatedFat 4.2, Cholesterol 289.1, Sodium 191.7, Carbohydrate 119.2, Fiber 2.5, Sugar 106.8, Protein 12.2
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