Brazo Gitano
Recipe by: Unknown
6 eggs separated
75 gram sugar
75 gram four sifted
1 teaspoons grated lemon rind
4 tablespoons icing sugar
whipped cream
a few flaked almonds
Beat the egg whites until stiff then mix in the egg yolks little by
little and then mix in the sugar Fold in the sifted flour gradually then
add the grated lemon rind Line a shallow baking tin with buttered grease
proof paper Pour in the batter and bake in a medium oven for approx 10
mins Remove carefully from the baking tray and place on another piece
of grease proof paper sprinkled with the icing sugar - leave to cool for
a few minutes Cover with the whipped cream and then carefully roll up the
cake Place on a plate and sprinkle with a little more icing sugar and a
few flaked almonds
Tips and ideas:
Serve this Spanish sponge cake in the afternoon, with tea or coffee
and some fresh fruit. If you want to make it a special occasion,
serve with cold Spanish cava and strawberries.
You can also use cinnamon ice cream to accompany this desert.
Recipe Notes
Brazo gitano
(literally means "gypsy's arm". This filled Spanish sponge cake with
cream filling is easy to make and irresistable)
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