Brazo gitano recipie from puerto rico and sangria please?!
PUERTO RICAN ROLLED SPONGE CAKE
Preheat oven to 350 degrees F.
INGREDIENTS
5 eggs, separated
1/4 cup granulated sugar
1/4 cup sifted flour
1/4 cup cocoa powder
1 teaspoon vanilla
4 tablespoons sifted confectioners' sugar
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar (Put desired amount of granulated sugar in a blender and blend at high speed for about 30 seconds)
PREPARATION
Beat egg yolks and 1/4 cup sugar until thick and smooth. Stir in flour, cocoa and vanilla extract. Blend well.
Whip egg whites until stiff, but not dry.
Fold into yolk and flour mixture.
Butter a 15 x 8-inch baking pan. Line with baking parchment paper or wax paper.
Butter well again, and dust lightly with 2 tablespoons of the confectioners' sugar.
Pour batter into the pan and spread out evenly. Bake for 15 minutes. Cool for 5 minutes, then turn onto a cloth. After 10 minutes remove paper.
Combine whipped cream, rum and sugar. Adjust to taste. Spread over cake and roll cake like a jellyroll, starting with the long edge. Sprinkle with remaining confectioners' sugar.
Serve in slices.
BASIC SANGRIA FOR FOUR
3 1/4 cups ( 26 fl. oz) dry red wine
1 tablespoon sugar
Juice of 1 large orange
Juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
2 medium peaches, peeled, pitted and cut into chunks
1 cup (8 fl. oz) club soda
Combine all the ingredients except for the club soda in a small punch bowl or serving pitcher. Mix thoroughly. Cover and refrigerate overnight.
Immediately before serving, blend in the club soda.
Serve in cups, over ice.
Answers: Brazo de Gitano
PUERTO RICAN ROLLED SPONGE CAKE
Preheat oven to 350 degrees F.
INGREDIENTS
5 eggs, separated
1/4 cup granulated sugar
1/4 cup sifted flour
1/4 cup cocoa powder
1 teaspoon vanilla
4 tablespoons sifted confectioners' sugar
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar (Put desired amount of granulated sugar in a blender and blend at high speed for about 30 seconds)
PREPARATION
Beat egg yolks and 1/4 cup sugar until thick and smooth. Stir in flour, cocoa and vanilla extract. Blend well.
Whip egg whites until stiff, but not dry.
Fold into yolk and flour mixture.
Butter a 15 x 8-inch baking pan. Line with baking parchment paper or wax paper.
Butter well again, and dust lightly with 2 tablespoons of the confectioners' sugar.
Pour batter into the pan and spread out evenly. Bake for 15 minutes. Cool for 5 minutes, then turn onto a cloth. After 10 minutes remove paper.
Combine whipped cream, rum and sugar. Adjust to taste. Spread over cake and roll cake like a jellyroll, starting with the long edge. Sprinkle with remaining confectioners' sugar.
Serve in slices.
BASIC SANGRIA FOR FOUR
3 1/4 cups ( 26 fl. oz) dry red wine
1 tablespoon sugar
Juice of 1 large orange
Juice of 1 large lemon
1 large orange, sliced thin crosswise
1 large lemon, sliced thin crosswise
2 medium peaches, peeled, pitted and cut into chunks
1 cup (8 fl. oz) club soda
Combine all the ingredients except for the club soda in a small punch bowl or serving pitcher. Mix thoroughly. Cover and refrigerate overnight.
Immediately before serving, blend in the club soda.
Serve in cups, over ice.