Brazo De Gitano -- Rolled Sponge Cake (Spain)

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   ["Preheat oven to 350 degrees F & lightly butter a 15""x8"" baking pan or sheet. Line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar.", "In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.", "Stir in flour, cocoa & vanilla extract, blending well.", "In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.", "Pour batter into prepared baking sheet & spread out evenly.", "Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.", "After another 10 minutes peel off the paper.", "Combine whipped cream, rum & superfine sugar, & adjust to taste.", "Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.", "Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving."]

* Per serving · 4 servings · Values may vary.

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