Swiss Roll Catalan Style – Brac de Gitano

Instructions

1. Preheat oven to 450°
2. In a large greaseless bowl, beat the egg whites until stiff
3. While still beating, add the sugar slowly
4. Continue to beat while adding the yolks one at a time
5. Add the salt and flour and continue to beat until combined
6. Spread immediately evenly in a parchment-lined cookie pan with raised sides
7. Bake for 8 -10 minutes
8. While baking, prepare a large clean tea towel by spreading it on a flat surface and sprinkling it lightly with powdered sugar
9. Turn hot cake out onto tea towel and pull off the parchment paper gently.
10. Roll the towel up loosely and allow the cake to cool in this rolled position.
11. When cool, gently unroll and fill with whipped cream and roll back up
12. sprinkle with powdered sugar or spread with the optional topping (directions follow) and sprinkle with sugar then slightly burn the sugar with a kitchen torch
13. Chill until serving timeTo make optional topping (gemma):
14. Mix eggs with sugar.
15. Stir constantly over medium fire until boiling starts.
16. Spread it over the cold countertop to cool completely. You can put a piece of plastic film over counter and spread the hot topping on it. This will make clean up easier. Once cool it can be used.