Brazo Gitano with Nutella® (Sponge Cake Roll)
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"As a child, brazo gitano was a holiday treat. Typically, this Puerto Rican sponge cake roll has guava jam and powdered sugar. I’ve filled it with Nutella®, our favorite hazelnut spread. A drizzle of Nutella® and chopped hazelnuts make it elegant for any holiday event."
-- @senseandedibility
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Prep time 1hr 15mins
Cook time 7mins
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Serves or Makes: 10 servings

Recipe Card

ingredients

  • 6 large eggs, yolks and whites separated and at room temperature
  • 1 cup (200 g) sugar, divided
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (170 g) cake flour
  • 1/2 teaspoon kosher salt
  • 1/3 cup (35 g) powdered sugar
  • 1 1/2 cups (420 g) Nutella® stirred, plus more for garnish
  • 2 tablespoons hazelnuts, chopped and toasted

Method

  • Step 1

    Heat oven to 425°F (220°C). Line an 18 x 13x 1-inch (or half-sheet) baking sheet with parchment paper and lightly grease only the paper with baking spray or melted butter.

  • Step 2

    In a large mixing bowl, use an electric hand mixer to whip the egg yolks and ½ cup (100 g) of sugar at medium speed until light and airy or 3 ½ minutes. Add the vanilla extract and mix at low speed for 30 seconds or until incorporated. Set the bowl aside and clean the beaters from the mixer with hot soapy water.

  • Step 3

    In a medium bowl, whip the whites and kosher salt at medium speed until foamy or for 1 minute. Gradually add the remaining sugar, 2 tablespoons (30 grams) at a time, to the bowl as you whip the whites. Once all the sugar has been added, increase the mixer speed to medium-high and whip the whites for 6 minutes or until they hold stiff peaks.

  • Step 4

    Sift ⅓ of the cake flour into the bowl of whipped egg yolks and use a rubber spatula to gently fold the flour until no streaks remain. Add ⅓ of the whipped egg whites to the bowl and gently fold them into the batter until a few streaks of white remain. Continue to sift and add the flour and egg whites in thirds until they are incorporated.

  • Step 5

    Scrape the cake batter onto the prepared sheet pan and use an offset spatula to smooth it into an even layer. Bake the cake for 7 minutes or until golden yellow and slightly puffy.

  • Step 6

    Sift the powdered sugar over a large, clean kitchen or tea towel. Once the cake is done baking, use a sharp knife to separate it from the sides of the pan. Quickly turn the cake onto the sugar-coated towel and remove the parchment paper from the underside. Roll the cake and towel up into a tube shape, starting with one short end. Allow the cake to cool completely.

  • Step 7

    Lay one or two overlapping sheets of plastic wrap on a countertop. Once the cake is cool, unroll it and use an offset spatula to spread the Nutella® over the surface of the cake. Roll the cake back into a cylindrical shape and wrap it tightly in the plastic wrap. Twist the ends to compact the roll. Refrigerate the brazo gitano for 15 minutes to set it.

  • Step 8

    After 15 minutes, remove the plastic. Use a piping bag to drizzle Nutella® over the brazo gitano and garnish with a sprinkle of chopped hazelnuts.

  • Step 9

    Slice the brazo gitano into equal portions and serve.

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