Brazo De Gitano -- Rolled Sponge Cake (spain)

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 5
• 5 eggs, separated
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon pure vanilla extract
• 4 tablespoons powdered sugar, sifted, divided
• 1 cup heavy cream, whipped
• 1 1/4 teaspoons rum extract
• 1 tablespoon superfine sugar

Recipe

• 1 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.
• 2 in a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.
• 3 stir in flour, cocoa & vanilla extract, blending well.
• 4 in another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.
• 5 pour batter into prepared baking sheet & spread out evenly.
• 6 bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.
• 7 after another 10 minutes peel off the paper.
• 8 combine whipped cream, rum & superfine sugar, & adjust to taste.
• 9 spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.
• 10 sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.