I love Brazo de Gitano, or Rolled Cake with Cream Filling. A soft sponge cake, filled with some jelly, rolled and dusted with powdered sugar.
I have scaled down his recipe to work with the home kitchen and just making a standard half sheet pan size of cake. Given the circumstances of working with a home oven, I'll still declare Nailed It!
– Eggs – All Purpose Flour – Sugar – Pectin – Salt – Strawberry Puree – Raspberry Puree
– In food processor, mix strawberries, sugar and lemon juice until liquid with pulp. – To remove the seeds, press through a fine mesh sieve. – Do the same for the raspberries.
HOW TO MAKE THE CAKE ROLL
- Whip egg yolks until double in size - Whip egg whites with sugar to medium peaks
- Fold yolks into the whites, along with salt and flour until smooth - Spread into the baking pan, and bake for 6-9 minutes.