Mandarin Swiss Roll von Food with Style, fertig angerichtet
Brioche

Brazo de gitano de mandarina

Bizcocho ligero y esponjoso relleno de una delicada nata montada y jugosas mandarinas en conserva: un brazo de gitano sencillo pero elegante, con un...

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Cocción 10 minutos

Ingredientes

  • Para el bizcocho
  • Para el relleno
  • Para decorar

Preparación

  1. 1
    Precalienta el horno a 180°C (350°F) con calor arriba y abajo. Forra una bandeja de horno (26 × 38 cm) con papel de hornear.
  2. 2
    Bate los huevos con el azúcar, el azúcar avainillado y la sal durante 5 minutos, hasta que la mezcla quede esponjosa y blanquecina.
  3. 3
    Tamiza por encima la harina, la maicena y la levadura, e incorpóralas a la masa con movimientos envolventes.
  4. 4
    Extiende la masa de forma uniforme sobre la bandeja y hornea 10 minutos.
  5. 5
    Vuelca el bizcocho enseguida sobre un paño de cocina espolvoreado con azúcar, retira el papel de hornear y enróllalo sin apretar. Deja enfriar por completo.
  6. 6
    Monta la nata con el azúcar y el estabilizante hasta que quede firme.
  7. 7
    Incorpora con cuidado las mandarinas bien escurridas y troceadas.
  8. 8
    Desenrolla el bizcocho, reparte la nata de manera uniforme y vuelve a enrollarlo.
  9. 9
    Con la manga pastelera, forma pequeños rosetones de nata montada por encima, coloca sobre cada uno un gajo de mandarina bien escurrido y espolvorea ligeramente con azúcar glas. Un brazo de gitano suave y cremoso con un toque fresco de mandarina: sencillo, elegante y delicioso

Video

Mandarin Swiss Roll Questions

Cracking almost always comes from rolling a sponge that has already cooled or dried out. That is why the recipe says to turn the cake out onto a sugared towel and roll it up loosely while it is still hot, straight after the 10 minutes of baking. The sponge sets in that curved shape as it cools, so the second roll with the cream filling follows a path it already knows.

You can, but they need much more attention to moisture: canned mandarins are used here specifically well drained, because extra juice turns the whipped cream runny and soaks the thin sponge. If you use fresh segments, remove the skins and membranes, chop them and let them sit on paper towels for a while first. Fresh fruit is also more acidic, which can make the stabilized cream feel looser, so fold it in right before filling.

Because the filling is whipped cream and fruit, keep the roll covered in the fridge and eat it within about two days. Store it uncut if you can, or press plastic wrap against the cut face so the exposed sponge does not dry out. The whipped cream stabilizer helps the rosettes on top hold their shape overnight, but the powdered sugar dusting will slowly dissolve, so dust again just before serving.

Yes, and the recipe splits neatly in two: bake the sponge, roll it in the sugared towel and let it cool completely, then leave it rolled and wrapped for a few hours while you do other things. Whip the cream, fold in the drained mandarins, fill and roll on the day you serve it, since the cream is what limits how long it stays fresh. Save the rosettes, the mandarin pieces and the powdered sugar for the last moment so the decoration still looks crisp.

The stabilizer matters here because the cream has to hold a spiral inside the roll and stay standing in piped rosettes on top. Without it, whip the cream very cold and only to stiff peaks, and be aware that the filling may soften once the mandarin pieces go in. Draining the fruit extremely well becomes even more important, and the roll is then best served the same day.

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