A Taste of Puerto Rico/Yvonne Ortiz 1997

Puerto Rican Jelly Roll (Brazo Gitano al Estilo Puertorriqueno)
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4-6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons vegetable shortening 1 9x15-inch piece of parchment paper 1/3 cup egg yolks (about 8 yolks)
1-1/4 cups egg whites 1-1/4 cups sugar 1 teaspoon salt
2/3 cup milk 1-1/4 cups cake flour 3/4 tablespoon baking powder
3/4 cup guava preserves confectioners' sugar for garnish



1 Preheat the oven to 350 F. Grease a 9x15-inch sheet pan with vegetable shortening. Place the parchment paper on the baking sheet and grease well. Set aside.
2 Beat the egg yolks and whites, sugar, and salt at high speed until stiff peaks form. While the eggs are beating, scald the milk and cool briefly.
3 Fold the flour and baking powder into the egg mixture. Add the scalded milk and blend thoroughly. Spread the batter evenly onto the parchment-covered sheet pan. Bake for 8 minutes, or until lightly browned.
4 Remove the cake from the pan by lifting the paper. Let it cool on a rack for 5 minutes. Spread the marmalade evenly over the entire surface of the cake.
5 Gently loosen the cake from the parchment paper and roll it tightly from the short end. Sprinkle with confectioners' sugar.

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