I have never tried to bake a “Brazo de Gitano” (“Gipsy’s Arm” is how we call a Swiss Roll in Spain) before. I thought is was more complicated but it is surprisingly easy.
The filling is something I improvised by looking around the kitchen. It was delicious. The beetroot doesn’t add much flavour but a nice colour to it.
Plenty of room to play around with ingredients: add cocoa powder to the cake, strawberries to the filling, cream or custard instead of mascarpone…and you could also cover the whole roll with chocolate…
Enjoy it anyway!
And your song for today: Layla by Eric Clapton and Mark Knopler.
Ingredients
For the cake:
- 4 Eggs.
- 100gr. White Sugar.
- 90gr. Plain Flour.
- 1 Tea Spoon Vanilla Extract.
The filling:
- 250gr. Mascarpone.
- 50gr. Boiled Beetroot.
- 1 Egg Yolk.
- 1 Table Spoon White Sugar.
- 20ml. Port Wine.
Preparation
Pre heat the oven at 180 degrees.
Put the eggs, sugar and a pinch of salt in a bowl. Whisk with a hand mixer until they double their volume. Add the vanilla extract in the middle of the process.
Spread some butter and sprinkle flour on a square baking tin. Pour the mix, around 1cm thick. Bake for 15 minutes, until golden on top.
Flip the cake on a clean tea towel and roll it with the tea towel. Let it cool down like this.
*With these quantities I made to small cakes (22cmx22cm) and the filling was enough for the 2 rolls.
Now the filling. Mash the beetroot and put it in a bowl. Add the Mascarpone, Port, egg yolk and sugar. Mix well.
Once the cake has cooled down, unroll it. Spread the filling using a spatula and roll again. Sprinkle some icing sugar and ready to go!
I love the flavor combination for your filling. Great color too!
Like the read of this …. mascapone and beetroots – wonderful combination. Like Eric Clapton too.
Mascarpone is such a great choice for this cake! Beautiful pic too!
In Colombia we call it Brazo de Reina! I have been thinking about making one lately like my mom used to!
Beautiful colors by the way it looks delicious…so hungry now!
Looks delicious and so light! My mother makes a very simple version of this cake quite often, to the basic cake she only adds apricot marmelade as a filling, that is also really tasty in its simplicity.
In the Philippines, we call this Brazo de Mercedes–its filling is always custard though. I remember making this in cooking class when I was in high school, I remember it to be very labor-intensive. Would definitely try your recipe, it looks less daunting. Thanks for sharing.
I think “Layla” is a great song to cook to.