Best 2 Brazo De Gitano Cream Roll Recipes

Indulge your sweet cravings with the irresistible Brazo de Gitano, a classic Spanish dessert that combines a fluffy sponge cake with a luscious filling. This delectable treat, also known as the Gypsy Arm Cake, boasts a rich history dating back to the 19th century. Our collection of Brazo de Gitano recipes offers a delightful variety of flavors and techniques to suit every palate. From the traditional vanilla and chocolate fillings to innovative creations like matcha and dulce de leche, these recipes provide a symphony of flavors that will tantalize your taste buds. Whether you prefer a simple and elegant presentation or a more elaborate decoration, our recipes guide you through each step to ensure a picture-perfect result. So, prepare to embark on a culinary journey and discover the secrets of crafting this iconic dessert that will leave a lasting impression on your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BRAZO DE GITANO -- ROLLED SPONGE CAKE (SPAIN)

Brazo De Gitano -- Rolled Sponge Cake (Spain) image

The recipe for this special Spanish dessert was found on the internet & posted here for use in Zaar World Tour 5.

Provided by Sydney Mike

Categories Dessert

Time 40m

Yield 5 serving(s)

Number Of Ingredients 9

Ingredients

5 eggs, separated
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
4 tablespoons powdered sugar, sifted, divided
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar

Steps:

Preheat oven to 350 degrees F & lightly butter a 15"x8" baking pan or sheet. Line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar.
In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.
Stir in flour, cocoa & vanilla extract, blending well.
In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.
Pour batter into prepared baking sheet & spread out evenly.
Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.
After another 10 minutes peel off the paper.
Combine whipped cream, rum & superfine sugar, & adjust to taste.
Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.
Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.

Nutrition Facts : Calories 349.1, Fat 23.2, SaturatedFat 12.9, Cholesterol 276.7, Sodium 89.3, Carbohydrate 27.9, Fiber 1.6, Sugar 19.5, Protein 8.8

BRAZO GITANO DE GUAYABA (JELLY ROLL WITH GUAVA)

Brazo Gitano de Guayaba (Jelly Roll with Guava) image

Recipe I've had for over 25 years. In Puerto Rico, the brazo gitano made by Franco in Mayaguez is a favorite. This homemade version may not be an exact duplicate but it is just as good or better, in my opinion. Mix and match the fillings to your taste. Cream cheese along with the fruit of your choice is a favorite of many.

Provided by Milly Suazo-Martinez

Categories World Cuisine Recipes Latin American Caribbean

Time 1h5m

Yield 10

Number Of Ingredients 8

Ingredients

3 large eggs
1 cup white sugar
¼ cup water
1 teaspoon freshly grated lime zest
1 teaspoon vanilla extract
1 cup sifted self-rising flour
¼ cup powdered sugar, or as needed
1 cup guava paste, softened

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 15x10x1-inch jelly roll pan.
Break eggs into a small mixing bowl; beat with an electric mixer until thick and lemon-colored. Beat in sugar gradually. Add water, lime zest, and vanilla extract and blend well. Beat in flour gradually until smooth. Pour into the prepared pan.
Bake in the preheated oven until golden brown, about 12 minutes. Remove from the oven and loosen the edges with a sharp knife. Turn out immediately onto a tea towel sprinkled with powdered sugar.
Cut guava paste into chunks and place in a microwave-safe bowl. Microwave in 20-second intervals, stirring in between, until spreadable. Be careful, it will get hot because of the high sugar content.
Trim any stiff edges off of the cake and spread guava over. Roll up carefully in jelly roll fashion from the narrow end, using the towel to ease the cake over. Let cool in the towel on a wire rack for about 30 minutes.
Remove the towel carefully and sprinkle additional powdered sugar over the top if desired. Slice to serve.

Nutrition Facts : Calories 233.3 calories, Carbohydrate 52.4 g, Cholesterol 55.8 mg, Fat 1.6 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 0.5 g, Sodium 180.5 mg, Sugar 23.3 g

Tips:

Prepare the pan properly: Line the pan with parchment paper, making sure it extends beyond the edges so you can easily lift out the cake after baking.
Don't overbeat the eggs: Overbeating can make the cake tough, so beat the eggs and sugar together just until they are well combined and foamy.
Bake the cake until it is just set: The center of the cake should be slightly soft when you touch it with your finger.
Let the cake cool completely before filling and rolling it: This will help to prevent the cake from cracking.
Use a generous amount of filling: Don't be afraid to pile on the filling, as this will make the cake more flavorful.
Roll the cake tightly: This will help to keep the filling inside and prevent the cake from unrolling.
Chill the cake before serving: This will help to firm up the filling and make the cake easier to slice.

Conclusion:

Brazo de gitano is a delicious and versatile cake that can be enjoyed for any occasion. With its light and fluffy sponge cake, creamy filling, and a sprinkle of powdered sugar, this dessert is sure to please everyone. Whether you are a beginner or an experienced baker, this recipe is a great choice for your next baking project.