Go Back
Spanish Brazo de gitano

Spanish Brazo de Gitano: An Authentic Dessert Journey

Discover the history, art, and diverse variations of the iconic Spanish Brazo de Gitano, a dessert that beckons you to savor its sweet elegance. Explore tips, tricks, and the heartwarming tale behind this beloved rolled cake.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 12 minutes
Chilling Time 2 minutes
Total Time 54 minutes
Course Dessert
Cuisine Mediterranean

Ingredients
  

  • 4 Large eggs at room temperature
  • ¾ cup Granulated sugar
  • 1 tsp Vanilla extract
  • 1 cup All-purpose flour
  • 1 tsp Baking powder
  • ¼ tsp Salt

For the Filling:

  • 1 cup Fruit jam (strawberry, raspberry, or your choice)
  • 1 cup Whipped cream

For the Garnish (Optional):

  • Powdered sugar
  • Fresh fruit
  • Sliced almonds

Instructions
 

  • Preheat the Oven:
    Preheat your oven to 350°F (175°C). Grease a 15x10-inch (38x25 cm) jelly roll pan and line it with parchment paper, leaving some overhang on each side.
  • Prepare the Sponge Cake:
    a. In a large bowl, beat the eggs and granulated sugar together with an electric mixer until the mixture becomes thick and pale. This should take about 5 minutes.
    b. Add the vanilla extract and mix to combine.
    c. In a separate bowl, whisk together the flour, baking powder, and salt.
    d. Gradually fold the dry ingredients into the egg mixture until well combined, but be gentle to maintain the volume of the eggs
    e. Pour the batter into the prepared jelly roll pan and spread it out evenly.
  • Bake the Cake:
    Bake in the preheated oven for about 12-15 minutes, or until the cake is lightly golden and springs back when touched.
  • Roll the Cake:
    a. While the cake is still warm, lay a clean kitchen towel on a flat surface and dust it lightly with powdered sugar.
    b. Carefully flip the cake onto the towel. Peel off the parchment paper.
    c. Starting at one of the shorter edges, roll the cake and the towel together into a log shape. This will help the cake cool in a rolled position, making it easier to unroll later.
  • Assemble the Brazo de Gitano:
    a. Once the cake has cooled completely (about 30 minutes), carefully unroll it from the towel.
    b. Spread the fruit jam evenly over the cake.
    c. Spread the whipped cream over the jam.
  • Re-Roll the Cake:
    Gently roll the cake back up, starting from the same short edge, without the towel this time. Be careful not to apply too much pressure to avoid squeezing out the filling.
  • Chill and Garnish:
    Wrap the rolled cake in plastic wrap and refrigerate for at least 1-2 hours to firm it up.Before serving, you can dust the top with powdered sugar and garnish with fresh fruit or sliced almonds if desired.
  • Slice and Serve:
    When ready to serve, slice the Brazo de Gitano into rounds and enjoy!
Keyword dessert