Brazo de Gitano recipe

[Diane]

I have a strong hankering for a dessert from my childhood known as "Brazo de Gitano", which was essentially a rolled sponge cake with a cream filling. Does anyone have a good recipe?

[Terechu]

Diane, here's the recipe I use. The filling is optional, I prefer vanilla pudding, but some folks use marmelade or whipped cream.

Brazo de Gitano – Swiss Roll

4 eggs, separated
115 g (1/2 cup sugar)
115 g (1 cup plain flour)
1 tsp baking powder

Brazo de Gitano – Swiss Roll

4 eggs, separated
115 g (1/2 cup sugar)
115 g (1 cup plain flour)
1 tsp baking powder

1.Preheat oven to 350ºF/Gas 4
2.Line and grease 33 x 23 cm (13 x 9”) baking sheet
3.Whisk the egg whites until stiff. Beat in 2 tbsp of the sugar.
4.Beat the egg yolks with the remaining sugar and 1 tbsp water for about 2 minutes until the mixture is pale and leaves a thick ribbon trail.

5.Sift together the flour and baking powder. Carefully fold the beaten egg yolks into the egg whites, then fold in the flour mixture.

6.Pour the mixture into the prepared sheet and gently smooth the surface. Bake in the centre of the oven for 12-15 minutes, or until the cake starts to come away from the edges of the tin.

7. Turn out onto a piece of greaseproof paper, lightly sprinkled with sugar. Peel off lining paper and cut off any crisp edges. Spread with vanilla pudding or any filling you prefer and roll up, using the greaseproof paper as a guide. Leave to cool completely on a wire rack.

8. Sprinkle with powder sugar, or decorate with either whipped cream, chocolate sauce, whipped egg white (meringue) etc.

Optional: soak with a little brandy or whisky.