Brazo Gitano Spongecake “Cien Años”
5 egg yolks (reserve whites for meringue)
2 cups milk
1/3 cup cornstarch
½ cup sugar
1 cinnamon stick
1 teaspoon vanilla extract
In heavy saucepan, beat egg yolks with wooden spoon until lemon-colored. Add sugar and salt; beat well. Dissolve cornstarch in a little of the milk; add with rest of milk to egg mixture. Add cinnamon stick. Cook over medium heat, stirring constantly, till mixture thickens to a heavy custard. Remove from heat, add vanilla extract, and remove cinnamon stick. Set aside to cool.
7 eggs, separated
3/4 cup sugar
1 cup cake flour, sifted
Beat egg whites in electric mixer at high speed until soft peaks form. Add yolks, one at a time. Add sugar, 1 tablespoon at a time. Lower speed of mixer to folding speed and add flour gradually. Bake in wax-paper-lined jelly roll pan (11 x 16 x 1 inch size) at 400° for 12 minutes. Sprinkle cloth kitchen towel with sugar. When cake is done, immediately invert on towel. Remove waxed paper. Spread cake with filling and roll up length-wise like a jelly roll. Place on an ovenproof serving tray. Soak cake slowly with syrup (see below). Cover completely with meringue (see below), and bake at 425° for 6-8 minutes or until meringue is lightly browned. Top cake with glazed strawberries (see below). Flambé strawberries with Kirschwasser.
1 ½ cups sugar
1 cup water
½ cup dry sherry
1 strip of lemon peel
Boil sugar, water, and lemon peel for about 10 minutes. Add sherry. Remove lemon peel.
5 egg whites
¼ teaspoon cream of tartar
1 cup sugar
Combine egg whites and cream of tartar. Beat with electric mixer until soft peaks form. Start adding sugar very gradually and beat until stiff.
2 pints fresh strawberries
6 ounces strawberry glaze
1 ounce water
1 ½ ounces Kirschwasser (cherry brandy)
Remove hulls and quarter strawberries. Mix glaze and water. Add strawberries to glaze.
Serves 12 pieces of cake cut into 1 ½” slices.