buber.net > Basque > Food > Recipes > Brazo Gitano
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by Aurora Madariaga Aburusa
2 cups milk 3/4 cup sugar
2 cinnamon sticks dash of salt
3 whole eggs 2 tablespoons flour
3/4 cup whole milk
6 eggs separated 6 tablespoons sugar--pinch of salt
6 tablespoons of flour 1 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons powdered sugar to sprinke over finished cake
Combine 2 cups milk 3/4 cup sugar, salt and cinnamon sticks and bring to a
near boil and set aside. Beat the 3 whole eggs with the flour, vanilla and 3/4
cup of milk until smooth and then slowly add it to the hot milk mix, stirring
with a wooden spoon over medium heat until it comes to a bubble, Remove from
heat and allow to cool.
CAKE----In a large bowl beat the 6 egg whites and salt until they peak. Set
aside. In a smaller bowl beat the 6 egg yolks, sugar, flour, baking powder,
vanilla until creamy. Gently add the yolk mixture to the previously beaten
egg whites by folding in with spatula...
Spread the mixture in an oiled and floured jellyroll pan 11 x 16, bake for 25
minutes in a pre-heated 325 oven, When it is done, turn the cake out onto a
large tea towel that has been wrung out in cold water, spread the filling on
the cake and gently roll it with the aid of the towel. When cool sprinkle
powdered sugar over the top of the roll.
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