Try one of our Mexican dessert recipes for the perfect ending
to any dinner.
Brazo de Gitano ("Gypsy's Arm" Rolled Sponge Cake)
5 eggs, separated
1/4 cup granulated sugar
1/4 cup flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 tablespoons sifted confectionersí sugar
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar*
Preheat oven to 350 degrees F. Beat egg yolks and 1/4 cup sugar until thick and
smooth. Stir in flour, cocoa and vanilla extract. Blend well. Whip egg whites
until stiff, but not dry. Fold into yolk and flour mixture. Butter a 15 x 8-inch
baking pan. Line with baking parchment paper or wax paper. Butter well again,
and dust lightly with 2 tablespoons of the confectioners' sugar. Pour batter
into the pan and spread out evenly. Bake for 15 minutes. Cool for 5 minutes,
then turn onto a cloth to cool. After 10 minutes peel paper off.
Combine whipped cream, rum and sugar. Adjust to taste. Spread over cake and roll
cake like a jellyroll, starting with the long edge. Sprinkle with remaining
confectioners' sugar. Serve in slices.
* Superfine Sugar: Put desired amount of granulated sugar in a blender and blend
at high speed for about 30 seconds.