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Brazo Gitano (Ecuadorian Swiss Roll)
Brazo Gitano/em> (Ecuadorian Swiss Roll) is a traditional Ecuadorian recipe for a classic cake made from an egg sponge that's spread with jam or jelly whilst still warm and then rolled into a Swiss (jelly) roll. The full recipe is presented here and I hope you enjoy this classic Ecuadorian version of: Ecuadorian Swiss Roll (Brazo Gitano).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
6
Rating: 
Tags : Vegetarian RecipesBaking RecipesCake RecipesEcuador Recipes
Brazo Gitano (Ecuadorian Swiss Roll) a Classic Ecuadorian recipe for a cake made from an egg sponge that's spread with jam or jelly whilst still warm and then rolled into a Swiss (jelly) roll.
Ingredients:
6 eggs, separated
180g of sugar
90g of wheat flour
jam or jelly, to taste
Method:
Add the egg whites to a clan and dry bowl and beat until they stand in soft peaks. Gradually add half the flour, beating constantly and continue beating until the whites are glossy.
Beat the egg yolks with the remaining sugar until pale and creamy then stir in the flour. Fold the egg whites into the egg yolk mix with a metal spoon.
Turn the resultant batter into a Swiss (jelly) roll tin that's been greased and floured.
Transfer to an oven pre-heated to 180°C and bake for about 10 minutes, or until the sponge begins to brown and is cooked through.
Remove from the oven and turn out onto a damp tea towel dusted with powdered sugar. Cover the top of the cake with jam or jelly, then use the cloth to roll the cake up along the short edge.
Sit on a serving plate with the seam downmost and decorate as you desire (typically they are coated in jam, covered with grated coconut and topped with preserved fruit).
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