Brazo de Gitano with Dulce de Leche

Name: Brazo de Gitano with Dulce de Leche
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 8 servings
Cuisine: Spanish
Ingredients: 5 large egg yolks, at room temperature; ¼ cup (50 g) granulated sugar; 1 teaspoon (5 ml) vanilla extract; ¾ cup (90 g) all-purpose flour, sifted; 2 tablespoons (15 g) cornstarch, sifted; ¼ teaspoon (1½ g) fine sea salt; 5 large egg whites, at room temperature, no yolk or oil residue; ¼ cup (50 g) granulated sugar; 1 cup (300 g) dulce de leche, at room temperature; ½ cup (120 ml) heavy whipping cream, cold, cold; 1 tablespoon (8 g) powdered sugar; 2 tablespoons (15 g) powdered sugar

From the MyKitchenBank Kitchen

A showstopping sponge cake roll filled with dulce de leche and whipped cream. This classic Spanish-Latin American pastry features a light, tender sponge cake wrapped around a luscious filling and dusted with powdered sugar. The cake is airy enough to roll without cracking, while the filling provides richness and sweetness that makes every slice memorable.

Prep: 25 min
Cook: 12 min
Wait: 45 min
Total: 1 hr 22 min
Makes: 1 cake roll (8 slices)

Save to My Kitchen Jump to recipe

Steps

Before you start

Separate eggs while they are still cold, then allow both whites and yolks to reach room temperature (about 30 minutes)
Preheat oven to 375°F (190°C)
Line a 10×15-inch (25×38 cm) jelly roll pan with parchment paper, extending it slightly beyond the edges for easy removal

1
Beat egg yolks with sugar
- In a medium bowl, whisk together the 5 room-temperature egg yolks with ¼ cup (50 g) granulated sugar.
- Beat on high speed with an electric mixer for about 3–4 minutes until the mixture is pale yellow, thick, and falls in ribbons from the whisk.
- This aeration is crucial for a light cake.
- Gently fold in the vanilla extract.
+ Show details− Hide details
Ready when: Mixture is pale, thick, and ribbons when dropped from the whisk
Tip: Ensure no trace of yolk residue in the bowl where you'll whip the whites—even a drop of yolk prevents them from reaching full volume.
2
Sift flour mixture
- In a small bowl, sift together the ¾ cup (90 g) all-purpose flour, 2 tablespoons (15 g) cornstarch, and ¼ teaspoon (1.5 g) salt.
- Sift a second time to fully combine and aerate the dry ingredients.
+ Show details− Hide details
Ready when: Dry ingredients are fully blended and aerated
Tip: Double sifting the dry ingredients prevents lumps and helps the cake rise evenly when baked.
3
Whip egg whites
- In a separate, spotlessly clean medium bowl, beat the 5 room-temperature egg whites on high speed with an electric mixer.
- When soft peaks form (whites cling to the beaters but tips curl over), gradually add the remaining ¼ cup (50 g) granulated sugar, one tablespoon at a time, beating continuously.
- Continue beating until stiff, glossy peaks form—the whites should stand straight up when the beaters are lifted and have a glossy sheen.
+ Show details− Hide details
Ready when: Egg whites form stiff, glossy peaks that stand upright
Tip: Use only one or two drops of egg white in the bowl initially, then lift the bowl and see if the whites slide out—if they do, they're over-whipped. Stop just before this point.
4
Fold yolk mixture into whites
- Gently fold the pale yolk mixture into the whipped egg whites in two additions.
- For the first addition, scoop one-third of the whites into the yolk mixture and fold gently with a rubber spatula until just combined.
- Pour the lightened yolk mixture back into the remaining whites and fold carefully until no white streaks remain.
- Work as quickly as possible without deflating the eggs.
+ Show details− Hide details
Ready when: No white streaks visible; mixture is uniform and fluffy
Tip: Use a rubber spatula and fold from the bottom up, rotating the bowl slightly with each fold. Overmixing will deflate the eggs and result in a dense cake.
5
Fold in flour mixture
- Gently fold the sifted flour mixture into the egg batter in two additions, folding carefully after each addition until just combined.
- The batter should be smooth and fluffy with no visible dry flour streaks.
- Do not overmix.
+ Show details− Hide details
Ready when: Flour is fully incorporated with no dry streaks; batter is smooth
Tip: Stop folding as soon as you see no more flour—the batter will look slightly lumpy, which is fine. Overfolding collapses the structure you've built up.
6
Spread batter and bakeOven 375°F / 190°C
- Pour the batter onto the parchment-lined jelly roll pan.
- Using an offset spatula, spread it evenly into all corners, creating a uniform layer about ¼ inch thick.
- Bake at 375°F (190°C) for 12–14 minutes until the cake is golden on top and springs back when lightly pressed in the center.
+ Show details− Hide details
Ready when: Cake is golden on top, springs back when pressed, and begins to pull away from pan edges
Tip: Do not overbake—the cake should still feel slightly moist to the touch. A dry cake will crack when rolled.
7
Cool and unroll
- As soon as the cake comes out of the oven, place it on a clean work surface.
- Lay a clean kitchen towel on top of the hot cake.
- Using the parchment paper as a guide, carefully flip the cake and towel together so the cake is now parchment-side up.
- Gently peel away the hot parchment paper.
- Immediately begin rolling the cake with the towel inside from one short end, rolling snugly but not too tightly.
- The towel helps steam the cake slightly, making it more pliable and less likely to crack.
+ Show details− Hide details
Ready when: Cake has cooled to room temperature and holds its rolled shape
Tip: Rolling while the cake is still warm allows the steam to relax the gluten fibers, making it flexible. If you wait too long, it will crack when rolled.
8
Whip cream for filling
- Once the cake has cooled completely, prepare the filling.
- In a chilled medium bowl, whip the 1/2 cup (120 ml) cold heavy cream on high speed until soft peaks form.
- Sift 1 tablespoon (8 g) powdered sugar over the cream and whip on medium-high speed until stiff peaks form—the cream should be thick enough to hold its shape when spread.
+ Show details− Hide details
Ready when: Cream forms stiff peaks and holds its shape
Tip: Keep the cream cold—if it becomes grainy, you've overwhipped it. Stop as soon as stiff peaks form.
9
Assemble the roll
- Unroll the cooled cake gently.
- Spread the 1 cup (300 g) room-temperature dulce de leche evenly over the cake, leaving a ½-inch border on all sides.
- Spread the whipped cream over the dulce de leche in an even layer.
- Starting from one short end, tightly roll the cake using the parchment paper as a guide to keep the roll compact.
- Place the seam side down on a serving platter.
+ Show details− Hide details
Ready when: Roll is compact and sealed seam-side down on platter
Tip: If the dulce de leche is very thick and won't spread easily, briefly warm it in the microwave (10–15 seconds) until it's spreadable. Avoid rolling too tightly or the filling will squeeze out.
10
Chill and finish
- Refrigerate the finished Brazo de Gitano for at least 10–15 minutes to let the filling set and the roll firm up slightly, making it easier to slice cleanly.
- Just before serving, dust the top generously with 2 tablespoons (15 g) powdered sugar using a fine-mesh sifter.
+ Show details− Hide details
Ready when: Cake is chilled and powdered sugar is evenly dusted
Tip: For the cleanest slices, use a long, sharp serrated knife dipped in hot water and wiped dry between cuts.

Good to know

Tips

Egg temperature matters: bring both yolks and whites to room temperature before starting. Cold eggs take much longer to whip and won't reach full volume.
The cornstarch is essential—it tenderizes the cake and prevents it from becoming too dense or cakey, allowing it to roll without cracking.
If you don't have a jelly roll pan, a large rimmed baking sheet works, but the cake will be slightly thicker and may need an extra 1–2 minutes to bake.
For an elegant presentation, dust the platter with a bit of powdered sugar before placing the roll, then dust the top and let some cascade down the sides.

Make ahead

The unfilled sponge cake (rolled with the towel) can be made up to 2 days ahead. Store it tightly wrapped in plastic wrap at room temperature. Assemble with the filling up to 8 hours before serving and refrigerate.

Storage & reheating

Store the finished Brazo de Gitano covered loosely with plastic wrap in the refrigerator for up to 2 days. Do not freeze the assembled roll (the whipped cream will separate and the texture will suffer). Serve chilled or at cool room temperature. To serve, slice with a sharp serrated knife dipped in hot water, wiping the knife clean between each cut for neat slices.

Substitutions

dulce de leche → Homemade dulce de leche or Cajeta (Mexican goat milk version). Use the same amount. Cajeta will give a slightly more tangy, complex flavor.
heavy whipping cream, cold → Crème fraîche or mascarpone mixed with 2 tablespoons heavy cream. Whip until stiff peaks form. Crème fraîche adds a subtle tang; mascarpone adds richness.
cornstarch → Potato starch or arrowroot powder. Use the same amount. These cornstarch substitutes make the cake slightly more tender.
vanilla extract → Rum extract or brandy extract. Use 1 teaspoon (5 ml). This adds a sophisticated flavor that complements dulce de leche beautifully.