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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.


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.


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!