The Life of A Spanish Vintner

Spanish Dessert: Gypsy Arm!

One of the desserts that I have eaten since I was a tiny girl, and before I could even speak, is the Brazo de Gitano, which translates as “Gypsy Arm”.  Last harvest I had a laugh with winemaker Adam Richardson because of the name , it’s pretty odd, isn’t it?  It is a sponge cake with a filling of cream that is so good. This is not just a holiday dessert, but it is a traditional dessert for any special occasion. I love to drink it with a glass of bubbly. Try it!

Brazo de Gitano

Ingredients:

5 eggs separated

1/4 cup cocoa powder

1/4 cup granulated sugar

1/4 cup of flour

1 tsp vanilla extract

4 tbsp. sifted confectioners’ sugar

1 cup heavy cream, whipped

1 1/4 tsp. rum extract

*1 tablespoon superfine sugar

1. Preheat oven to 350 degrees F.
2. Beat egg yolks and 1/4 cup sugar until thick and smooth.
3. Stir in flour, cocoa and vanilla extract.
4. Whip egg whites until stiff, but not dry.
5. Fold into yolk and flour mixture.
6. Butter a 15 x 8-inch baking pan and line with wax paper.
7. Butter well again (on top of paper), and dust lightly with 2 tbsp. of the confectioners’ sugar.
8. Pour batter into the pan and spread out evenly.
9. Bake for 15 minutes. Cool for 5 minutes.
10. Turn cake onto a cloth to cool for 10 min.
11. Peel paper off
12. Combine whipped cream, rum and sugar.
13. Spread over cake and roll cake like a jellyroll, starting with the long edge.
14. Sprinkle powder sugar on top, and chocolate powder if you wish!