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Brazo de Gitano Cake Covered in Chocolate Recipe

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Brazo de Gitano Cake Covered in Chocolate (c)

Brazo de Gitano Cake Covered in Chocolate

Lisa Sierra (c) 2009 Licensed to About.com
The "Brazo de Gitano," literally translates to "Gypsy's Arm." This type of cake is often called a Swiss Roll in English and consists of a light, spongy cake layer slathered with cream and/or jams, then rolled up and covered with rich melted chocolate. There are many variations of this traditional Spanish dessert, depending on the ingredients of the filling. For variations, scroll down to the bottom of the recipe.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

  • 2-3 Tbsp vegetable shortening
  • 1 1/4 cups (5 oz) sifted unbleached white flour
  • 3/4 cup (5 oz) granulated sugar
  • 6 large eggs
  • zest from 1 lemon
  • 1/2 cup peach jam at room temperature
  • 1/2 cup strawberry jam at room temperature
  • 1-2 cups of whipped cream or 1 can whipped cream
  • 3 oz baking chocolate
  • 3 Tbsp powdered sugar
  • 4 oz milk
  • 1 tsp butter

Preparation:

This brazo de gitano or swiss roll recipe makes 6 servings.

Rinse and dry the lemon. Grate lemon zest into a bowl and set aside. Sift flour into a bowl, then measure and set aside. Pre-heat oven to 350F degrees (150C).

Line a 9” x 13” glass pan with cooking parchment paper or waxed paper. Generously grease the lining with vegetable shortening.

Separate the egg yolks from the whites. Set aside whites. Put yolks in a medium size mixing bowl. Add sugar and lemon zest to yolks and beat for 2 minutes with an electric beater.

Wash and dry beaters. In a separate medium mixing bowl, beat egg whites to a stiff peak. Carefully fold the whites into the yolk mixture using a rubber spatula/scraper. Gradually fold in the flour.

Pour batter into pan, spreading to corners. Bake in center rack of oven for 15-25 minutes, until firm to the touch.

Whip cream while cake is baking.

Test doneness by pressing a finger on the cake. It should be firm to the touch and have a spongy texture. When cake is done, remove from oven. Lift cake from pan by using the lining and place on counter to cool. When cake has cooled for 5-10 minutes, place a clean kitchen or tea towel on top of cake and carefully flip over onto the towel. Carefully remove the paper from the top of cake. While cake is still warm, roll cake in towel and let sit for 5 minutes.

Melt chocolate, butter and powdered sugar together in a small saucepan. Stir. Add milk and whisk until smooth.

Mix the two jams together. Unroll cake and spread jam onto cake. Spread whipped cream and roll up cake again. Place on serving platter. Sprinkle with powdered sugar. Drizzle melted chocolate mixture over the cake.

Slice roll and serve with hot coffee or tea.

Variations: If you prefer a richer filling, use egg custard instead of whipped cream. You may substitute any kind of fruit jam in the filling. Instead of drizzling the cake with melted chocolate, sift powdered sugar on top.

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