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Braç de Gitano - Sponge Cake Sheet
The "braç de gitano" is a soft and fluffy sponge cake sheet, made with whole eggs and egg yolks, which is ideal for filling and rolling into a delicious dessert.
egg
oven
cake
dessert
sweet
Ingredients
Servings:
4

Ingredients

  • 150 gduck eggs
  • 40 gegg yolks
  • 125 gsugar
  • 1 cuphoney or inverted sugar
  • 60 gall-purpose flour
  • 60 gcornstarch (Maizena)
  • salt

Ingredients

  • 40 g70% or 80% couverture chocolate
  • 400 ml35% liquid cream
  • 60 gsugar
  • a dash of whisky, rum, etc.

Ingredients

  • 260 g70% couverture chocolate
  • 330 mlwater
  • we need a SIPHON and gas cartridges
  • powdered sugar for final decoration
  • chocolate shavings for final decoration
Nutritional Information

Per Serving (Approx.)

Calories
1195 kcal
Protein
14 g
Fat
66 g
Carbohydrates
141 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Planned Tasks

  • Preheat the oven to 240 ºC. Make sure to place the rack on the second guide from the bottom before starting to prepare the recipe.
  • Although many recipes suggest baking at 170 ºC for about 7 minutes, at this temperature the result may not be optimal. According to advice from a pastry chef on Julie Andrieu's show, it's best to bake at 240 ºC for about 6 minutes. Try it next time and do so with the oven door slightly open, as when making sponge cakes, to achieve an ideal result.
  • Prepare a flat tray measuring 40 x 34 cm with low edges, approximately 1 cm high.
  • Cut a sheet of parchment paper to the size of the tray's bottom (it should not cover the edges, just the bottom) and leave it about 10 cm longer than the long side so that it protrudes from one of the short sides. This will help us when removing the baked dough from the tray.
  • First, grease the bottom and edges of the tray with melted butter using a pastry brush.
  • Line the bottom of the baking tray with parchment paper, fitting one of the short sides of the paper against the corner of the tray and letting it extend over the opposite short side. Press the paper to ensure it adheres well to the bottom of the tray.
  • Brush the parchment paper with melted butter using the pastry brush.
  • Sift the flour (or the flour blend) and cocoa powder, if applicable. If adding cocoa powder, subtract the cocoa quantity from the total flour used to maintain balance in the batter.

French Style

  • In a large bowl, whisk the egg whites until stiff peaks form. When they are halfway there, gradually add the sugar while continuing to whisk constantly. Then, incorporate the honey (or inverted sugar) until you achieve a thick mixture that forms the classic peak. This process may take between 5 and 7 minutes.
  • In another bowl, beat the egg yolks with the sugar until you obtain a pale mixture that has doubled in volume. This process may take approximately 10 minutes, ensuring that the sugar is completely dissolved.
  • Add 1/4 of the whipped egg whites to the bowl with the yolks and gently fold using enveloping motions to maintain the air in the whites.
  • Sift the flours into the bowl with the eggs in two batches. Gently stir with a spatula until each batch is well integrated before adding the next. If you wish to make a layer with cocoa powder, add it now by sifting as well.
  • Finally, incorporate the rest of the whipped egg whites into the mixture, mixing gently but without wasting time, to prevent the whites from losing their volume.

Italian Style

  • Place the whole eggs in a bowl and beat them with electric beaters until they acquire a frothy texture. When the eggs start to thicken, first add the sugar then the honey, continuing to beat. Beat on high speed for about 13 minutes until the eggs have tripled in volume.
  • Some prefer to help the eggs gain more air by performing the first part of the process in a double boiler (or directly on the heat if the bowl is metallic). This helps to increase the texture before removing the bowl from the heat and continuing to beat off the heat until tripled in volume, for approximately 13 minutes in total.
  • Add the sifted flours to the bowl of eggs in two batches, and gently stir with a spatula. If you want to incorporate a layer with cocoa powder, add it at this time, passing it through the sieve. Stir gently to avoid losing air and to prevent the batter from deflating.

Continuation

  • If not done already, remember to place a baking paper completely covering the base of the tray. It's important that the paper does not cover the edges.
  • Spread the batter evenly over the tray, ensuring it's well-distributed if using the tray with 1 cm edges. Smooth the surface with a long spatula or a palette knife.
  • Alternatively, you can create a perimeter cord by marking a rectangle and then make zig-zag cords with a piping bag.
  • Bake at 240ºC for approximately 6 minutes, keeping the oven door slightly open to allow steam to escape.
  • To check if the sheet is sufficiently cooked, carefully open the oven and lightly touch the surface of the sheet with the back of your hand; if it still sticks, it needs more cooking. It should be slightly moist so it can be rolled without breaking.
  • Remove the tray from the oven and immediately use a rounded-edge spatula to detach the dough from the sides.
  • Lift the sheet by pulling on the excess paper and easily unmold it onto the countertop.
  • Important: Let it cool on the countertop for 5 minutes before handling it again.
  • Place a clean auxiliary parchment paper over the dough and carefully flip it to remove the baking paper.
  • Carefully remove the baking paper.
  • Dust white sugar (or cornstarch) over the sheet to prevent sticking, then flip it again so the sugared side is underneath.
  • Roll the sheet up with the baking paper and leave it until completely cool.
  • Fill the sheet, leaving it approximately three-quarters full, and leave a 2 cm border all around without filling.
  • With the help of a cloth, re-roll the sheet, pressing gently to maintain the shape.
  • Wrap it with tightly fitted parchment paper and place it in the refrigerator until it's time to serve.
  • If you haven't done so before plating, you can slightly trim the two ends to give it a more polished appearance. Use light truffle for the filling, ideal for cakes, éclairs, and brioches, etc.

Note: Part of this should be prepared the day before

  • Put the whipping cream in a saucepan over medium-high heat.
  • When the cream begins to boil (Attention: when it starts boiling, it rises quickly and can overflow), add the chocolate and stir continuously until it is completely melted and integrated.
  • Continue stirring while allowing the mixture to come back to a boil three times. When it starts to boil, remove it from the heat and let it subside. Once it has subsided, return it to the heat.
  • Transfer the dough to a glass bowl, cover it with plastic wrap touching the surface, and let it cool completely. Once cooled, place it in the refrigerator Without whipping until the next day.
  • The next day, add the sugar to the mixture and whip it with electric beaters until it reaches the consistency of whipped cream.
  • Place the mixture in a piping bag and you can proceed to fill the cake. Thierry Marx's suggested filling: a water ganache.

Note: Should be prepared in advance

  • When the mixture is shiny and smooth, remove it from the heat and pour it into the siphon carefully to avoid splashes.
  • Let the siphon cool uncovered at room temperature for about 20-30 minutes, until you can touch it with your hand without burning yourself.
  • Once cold, cap the siphon and screw in the gas cartridge. Shake vigorously for a few seconds to ensure the gas is evenly distributed.
  • Store the siphon in the refrigerator until you need the mixture for filling. Savory filling proposal: we can fill the sheet with ham, cheese, julienned lettuce, and hard-boiled egg, and roll it up. Wrap it with parchment paper, slightly tightened, and leave it in the refrigerator for an hour to firm up slightly and make it easier to cut.
Recommendations & Tricks
  • Eggs should be at room temperature for at least 2 hours before starting the recipe to ensure good emulsification.
  • Preheat the oven to 180ºC for a minimum of 30 minutes before baking. Consistent heat is essential for achieving a good texture.
  • Once the batter is mixed, pour it immediately into the mold and bake to prevent losing volume and lightness.
  • Use a flat baking tray measuring 40x34 cm with edges 1 cm high. Line the tray with baking paper to facilitate easy unmolding later.
  • To maintain the ratio in a traditional sponge cake, use 25 g of sugar and 25 g of flour for each egg if they weigh 50 g. If the eggs are larger, adjust and use half the weight of the egg in sugar and flour.
  • Ensure all ingredients are prepared and measured before starting to mix to streamline the process and achieve better results.