Brazo De gitano
Brazo de Gitano (”Gypsy’s Arm” Rolled Sponge Cake)
This is a classic Spanish chocolate cake-rum roll.
5 eggs, separated
1/4 cup granulated sugar
1/4 cup flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 tablespoons sifted confectioners’ sugar
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar*
Preheat oven to 350 degrees F.
Beat egg yolks and 1/4 cup sugar until thick and smooth.
Stir in
flour, cocoa and vanilla extract.
Blend well.
Whip egg whites until
stiff, but not dry.
Fold into yolk and flour mixture.
Butter a 15 x
8-inch baking pan.
Line with baking parchment paper or wax paper.
Butter well again, and dust lightly with 2 tablespoons of the
confectioners’ sugar.
Pour batter into the pan and spread out
evenly.
Bake for 15 minutes.
Cool for 5 minutes, then turn onto a
cloth to cool.
After 10 minutes peel paper off.
Combine whipped cream, rum and sugar.
Adjust to taste.
Spread
over cake and roll cake like a jellyroll, starting with the long
edge.
Sprinkle with remaining confectioners’ sugar.
Serve in
slices.
* Superfine Sugar: Put desired amount of granulated sugar in a
blender and blend at high speed for about 30 seconds.