Para mi sola – Colegio Altamira

Lo como desde siempre y me recuerda a mi infancia también porque lo como solo yo porque a mi padre no le gusta.

Amaya Alonso González, 3º ESO

Brazo de Gitano

Ingredients

For the sponge cake

In a saucepan, heat the milk with the cocoa powder and the cinnamon stick over low heat until it’s about to boil.
Meanwhile, beat the egg yolks with the powdered sugar in a bowl until well combined. Add the cornstarch and mix well. If the mixture is too thick, add a little cold milk.
Once the milk is hot (but not boiling), remove it from the heat and take out the cinnamon stick.
Slowly add the egg yolk, sugar, and cornstarch mixture into the hot milk, stirring constantly to avoid lumps.
Strain the mixture through a sieve to make it smooth and return it to the heat.
Stir constantly until the mixture thickens to a creamy consistency. Remove from the heat and let it cool in a bowl.

Preheat the oven to 220°C (430°F) and line a 25 × 30 cm baking pan with parchment paper.
Beat the egg whites until stiff peaks form, gradually adding the 2 tablespoons of powdered sugar until you get a firm meringue.
In another bowl, beat the egg yolks with the remaining powdered sugar until the mixture is pale and thick.
Using a wooden spoon, gently fold the beaten egg whites into the egg yolk mixture, gradually adding the sifted flour.
Pour the mixture into the prepared pan and bake at 220°C for 5 minutes, or until the surface of the sponge cake starts to brown.
Let the sponge cake cool in the pan on a rack, covering it with parchment paper to prevent it from drying out.

Turn the sponge cake out onto a clean kitchen towel and remove the parchment paper.
Carefully roll the sponge cake with the towel, forming a roll.
Unroll the sponge cake and spread the chocolate cream over it, leaving about 2 cm of margin on the shorter sides.
Roll the sponge cake back up, making sure the final edge is underneath.
Finally, dust the Swiss roll with a generous amount of powdered sugar for decoration