Gypsy Arm Brazo Gitano Recipes

GYPSY ARM (BRAZO GITANO)

Gypsy Arm (Brazo Gitano) image

Passed along to my family by a close family friend originally from Cuba. A great tasting light sponge cake dessert in the form of a jelly roll/Swiss roll that can be filled with any desired filling.

Provided by MimmaS

Categories Dessert

Time 50m

Yield 1 jelly roll, 8-12 serving(s)

Number Of Ingredients 6

Ingredients

4 eggs
1 cup sugar
5 tablespoons water
1 teaspoon baking powder
1 teaspoon vanilla
1 cup flour

Steps:

Preheat oven to 350.
Beat eggs for 10 minutes.
Add sugar and continue beating.
Add water, baking powder and vanilla, keep beating.
Gently fold flour into batter.
Line a large cookie sheet (make sure not to use the largest size as cake will come out too thin) with foil and grease well.
Pour batter evenly onto lined cookie sheet.
Bake approximately 20 minutes or until golden brown and well done.
While cake is baking, dampen two clean dish towels. Towels should be slightly larger than the cookie sheet.
When cake is ready, lay one towel on counter and transfer cake with foil onto towel.
Lay the second towel over the top of the cake and roll the cake length-wise forming a cylinder shape.
After about a minute or two, unroll cake and flip cake with towels upside down to remove foil then flip cake over once more to fill.
Spread filling of choice (e.g. vanilla/lemon/chocolate pudding or mousse) all over the cake taking care not to go completely to the edges.
Once filled, gentle roll cake back into cylinder shape.
Top either with confectioner's sugar or a Syrup Topping (see below). Serve chilled.
Note : Syrup Topping - mix 1 part sugar to 2 parts water, pour over cake. Rum or whiskey or vermouth may be added for additional taste if desired.

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

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