Brazo De Gitano Cream Roll Recipes

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.

Steps:

• Preheat oven to 350 degrees F & lightly butter a 15"x8" baking pan or sheet. Line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar.
• In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.
• Stir in flour, cocoa & vanilla extract, blending well.
• In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.
• Pour batter into prepared baking sheet & spread out evenly.
• Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.
• After another 10 minutes peel off the paper.
• Combine whipped cream, rum & superfine sugar, & adjust to taste.
• Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.
• Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.