| 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. |
