Brazo Gitano Recipe (Swiss Roll with Dulce de Leche)

Brazo Gitano, also known as a Swiss Roll, is a soft and airy sponge cake filled with creamy dulce de leche, rolled into an elegant spiral, and perfect for any dessert table. This classic treat is a favorite across Spain and Latin America, where it’s cherished for its simplicity and rich flavor. With its melt-in-your-mouth texture and caramel-like filling, it’s a showstopper that looks much harder to make than it actually is.

This rolled cake is versatile and can be paired with a variety of accompaniments to create a complete dessert spread. Consider serving it with fresh strawberries, whipped cream, or even a scoop of vanilla ice cream for a refreshing balance to the dulce de leche’s richness.

If you’re planning a party, Brazo Gitano pairs wonderfully with a creamy flan or a rich chocolate mousse. Whether you’re a beginner or a seasoned baker, this recipe will guide you step by step to create the perfect Brazo Gitano with ease. Let’s get started!

What is Brazo Gitano?

Brazo Gitano, which translates to “gypsy’s arm,” is a light sponge cake rolled around a luscious filling, often dulce de leche, jam, or cream. It’s believed to have originated in Spain and later spread to Latin America, where it became a beloved dessert. The name’s origin is debated, but some say it resembles an arm when rolled into its signature spiral shape.

What sets Brazo Gitano apart is its delicate texture and adaptability. The cake is baked flat, filled, and rolled while still warm to avoid cracks, resulting in a beautiful swirl when sliced. Its flavor varies depending on the filling, making it an endlessly versatile dessert. While similar to the Swiss Roll, Brazo Gitano often uses regional flavors, like guava, coconut, or chocolate, giving it a unique identity.

Ingredients to Make This Recipe

Making Brazo Gitano at home requires just a few simple ingredients, many of which you may already have in your kitchen. Here’s what you’ll need and why each ingredient is important:

• 4 eggs (room temperature): Eggs provide structure and volume to the cake. Using them at room temperature ensures they whip to their fullest potential, creating a light and fluffy texture.
• 90 grams flour: This gives the cake its body and stability. Make sure to sift the flour to avoid lumps and ensure a smooth batter.
• 100 grams sugar: Sugar adds sweetness and helps create a golden-brown crust. Half is used for the egg yolks, and the other half is whipped with the egg whites to create a meringue-like texture.
• 1 teaspoon baking powder: A leavening agent that helps the cake rise evenly and stay light.
• ½ teaspoon salt: Enhances the overall flavor and balances the sweetness.
• 100 grams dulce de leche: The star of the filling, dulce de leche is creamy, caramel-like, and irresistibly rich.
• 2 tablespoons butter (optional): Adds moisture and a slightly richer flavor to the cake.

Each ingredient plays a vital role in achieving the perfect sponge and ensuring your Brazo Gitano is as delicious as it is beautiful.

How to Make Dulce de Leche Swiss Roll Recipe

Making a Brazo Gitano might seem intimidating, but by following these detailed steps, even beginners can achieve a beautiful, professional-looking result.

Step 1: Prepare the baking equipment and preheat the oven

Preheat your oven to 350°F. Take a 9.5 x 11-inch baking pan and line the bottom with parchment paper, ensuring it covers the base completely. This will help the cake release easily after baking.

Step 2: Set up the tea towel

On a clean, flat surface, lay out a damp tea towel. Sprinkle it generously with powdered sugar to prevent the cake from sticking when you roll it later. This step is key for creating a smooth roll.

Step 3: Separate the eggs and prepare the yolk mixture

Separate the eggs into two bowls—one for yolks and one for whites. Using an electric mixer or whisk, beat the egg yolks with half the sugar (50 grams) until the mixture becomes pale, thick, and creamy. This step adds volume and richness to the batter.

Step 4: Whip the egg whites

In a clean bowl, whip the egg whites until soft peaks form. Gradually add the remaining sugar (50 grams) while continuing to beat. Whip until the egg whites hold stiff, glossy peaks. This process traps air, which will help the sponge cake rise without any additional fat.

Step 5: Combine the yolk and white mixtures

Gently fold the whipped egg whites into the yolk mixture using a spatula. This folding technique helps retain the air in the batter, making the cake light and fluffy. Be patient and fold slowly until the two mixtures are fully combined.

Step 6: Add the dry ingredients

Sift the flour, baking powder, and salt together to remove lumps. Gradually add the dry ingredients to the egg mixture, folding gently after each addition. Stop mixing as soon as the batter comes together to avoid deflating it.

Step 7: Pour and level the batter

Pour the batter into the prepared baking pan. Use an offset spatula or the back of a spoon to spread it evenly to the edges. Lightly tap the pan on the counter to release any air bubbles trapped in the batter.

Step 8: Bake the sponge

Place the pan in the preheated oven and bake for 15–18 minutes. Keep an eye on the cake—it’s ready when the top is golden brown and springs back when lightly pressed.

Step 9: Invert and roll the cake

Once baked, remove the cake from the oven and immediately invert it onto the prepared tea towel. Carefully peel off the parchment paper. Starting from the short side of the cake, use the towel to roll the cake gently into a spiral. Allow it to cool completely while rolled up, about 15 minutes. Rolling it while warm prevents cracks.

Step 10: Fill the cake

After the cake has cooled, carefully unroll it. Spread a thin, even layer of dulce de leche over the entire surface of the cake using an offset spatula or butter knife. Be sure to reach the edges for a consistent filling.

Step 11: Re-roll the cake

Once filled, roll the cake back up tightly, this time without the towel. Be gentle to keep the roll intact, but firm enough to ensure a snug spiral.

Step 12: Chill and serve

Place the rolled cake in the refrigerator for at least 30 minutes to allow the filling to set and the cake to firm up. When ready to serve, use a sharp knife to slice the roll into even portions. Enjoy your homemade Brazo Gitano with a drizzle of caramel or a dollop of whipped cream if desired.

Tips for Making Brazo Gitano Recipe

These helpful tips will ensure your Brazo Gitano turns out beautifully:

1. Use Room-Temperature Eggs: This helps the eggs whip to their full volume, resulting in a lighter cake.
2. Roll While Warm: Rolling the cake while it’s still warm prevents cracks and helps it hold its shape.
3. Don’t Overmix: Gently fold the ingredients to avoid deflating the batter.
4. Dust Generously: Use plenty of powdered sugar on the tea towel to prevent sticking.
5. Chill Before Slicing: Refrigerating the rolled cake allows the filling to set and makes slicing easier.

Frequently Asked Questions

Why is my cake cracking?

Cracks typically happen when the cake cools completely before rolling. Always roll the cake while it’s still warm to keep it pliable. If it does crack, a dusting of powdered sugar or a drizzle of sauce can help hide imperfections.

Can I use a different filling?

Absolutely! While dulce de leche is traditional, you can use whipped cream, chocolate ganache, or fruit preserves. For a lighter version, try a mix of whipped cream and mascarpone.

How long can I store Brazo Gitano?

Store your rolled cake in the refrigerator for up to three days. Wrap it tightly in plastic wrap to keep it fresh and prevent it from drying out.

Can I freeze Brazo Gitano?

Yes, it freezes well! Wrap the cake tightly in plastic wrap, then foil, and store it in the freezer for up to one month. Thaw it in the refrigerator overnight before serving.

Have you tried making Brazo Gitano? If so, we’d love to hear how it turned out! Don’t forget to rate and review this recipe. Your feedback not only helps us but also inspires others to try this delectable dessert. Happy baking!