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.