Rolled Cake With Cream Filling - (Brazo De Gitano) Recipe - Cooking Index
Rolled Cake With Cream Filling - (Brazo De Gitano) Recipe - Cooking Index
"Rolled Cake With Cream Filling - (Brazo De Gitano)" can be made with a number of fillings. Two recipes for fillings, "Rum Custard Filling - (Crema Pastelera Al Ron)" and "Caramelized Custard Filling - (Crema Quemada), are included in this database.
Cuisine: Spanish| 5 | Eggs - separated | |
| 2/3 cup | 131g / 4.6oz | Sugar |
| 1 cup | 62g / 2.2oz | Cake flour |
| 1 tablespoon | 15ml | Water |
| 1/4 teaspoon | 1.3ml | Salt |
| Confectioners' sugar - for dusting |
Preheat oven to 425F.
Beat egg yolks, sugar, salt, and water until creamy and thick. Add flour and beat just enough to blend. Fold in stiffly beaten egg whites. Spread evenly in 11-by-16-inch baking pan lined with wax paper. (If you have no large shallow pan, spread cake out on heavy white paper on cookie sheet. It will hold the shape you give it.) Bake 10 to 15 minutes or until it is lightly browned on top and springs back when touched with a finger. Turn it upside down on a sheet of wax paper sprinkled with powdered sugar. Allow to cool before removing baking paper.
When cake is cool, trim ragged edges, spread with filling, and roll up with the aid of the wax paper on the bottom. The cake should be made several hours in advance and kept in a cool place or a refrigerator. Dust with confectioners' sugar just before serving.
Source:
Barbara Norman
Average rating:
6 (1 votes)
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