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  • The base number of servings for this recipe is 12
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    Raspberry Brazo de Gitana

    Brazo de Gitana, or Gypsy’s Arm, is a traditional rolled cake from Spain that you can now find across Latin America. Similar to a US style jellyroll cake, Brazo de Gitana usually features a fruit flavored cream or jam spread inside a fluffy, vanilla scented cake. 


    Ingredients
    For the Cake
    1 1/4
    cups
    cake flour
    1/2
    teaspoon
    baking powder
    1/2
    teaspoon
    salt
    6
    eggs, separated and at room temperature
    1/4
    cup
    water
    1 1/2
    cups
    sugar, divided into 1 cup and 1/2 cup
    1
    teaspoon
    vanilla extract
    1
    teaspoon
    lemon zest
    1
    teaspoon
    cream of tartar
    For the Filling
    1
    cup
    heavy whipping cream
    2
    tablespoons
    granulated sugar
    6
    ounces
    fresh raspberries
    1/2
    cup
    raspberry jam
    1/4
    cup
    powdered sugar, for dusting
    Directions
    Grease a 17” x 11” x 1” jelly roll pan well, greasing the inner side walls also. Line with parchment paper and grease the parchment paper as well. Preheat your oven to 350°.
    Sift together the cake flour, baking powder, and salt. Set aside.
    Place the egg yolks and water in a large bowl and beat with an electric mixer on high speed for 5 minutes, until the mixture is thick and lemon colored. Gradually pour in the 1 cup of sugar while continuing to beat. Add the vanilla and lemon zest. Using a rubber spatula, fold the flour mixture into the yolk mixture, and combine well.
    In a separate clean bowl, add the egg whites and cream of tartar. With clean dry beaters, beat the egg whites with an electric mixer until soft peaks form. Gradually pour in 1/2 cup of sugar, beating until glossy peaks form. Using a rubber spatula, fold the egg white mixture into the egg yolk mixture, and mix well. Pour the batter evenly into the prepared pan, and bake for 15-18 minutes. The cake is ready when a toothpick comes clean out of the center, and the cake spring back lightly to the touch. Cool in the pan 5 minutes.
    Place a clean kitchen towel flat on your countertop. On top, place a flat piece of clean parchment paper that is slightly larger than the cake. Invert the cake onto the parchment paper and allow to cool for another 15 minutes.
    Meanwhile, prepare the crème filling by placing the heavy cream and granulated sugar into a mixing bowl. Whip the cream until it is barely stiff, then add half of the fresh raspberries. Blend until stiff peaks form. Store in the refrigerator until ready for use.
    Fill the cake by evenly spreading the raspberry jam on the cake. Next, spread the prepared raspberry crème evenly across the top. Using the parchment paper, gently roll up the cake, starting at one of the short ends. DO NOT roll the parchment paper into the cake.
    Once the cake is rolled, wrap the parchment firmly but lightly around the cake, and then wrap in the kitchen towel. Chill in the refrigerator for at least 30 minutes before serving. Garnish with the remaining raspberries. Dust with powdered sugar before serving.

    The base number of servings for this recipe is 12
    OK

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