Brazo De Gitano -- Rolled Sponge Cake (Spain)

• 5 eggs, separated
• 1/4 cup granulated sugar
• 1/4 cup all-purpose flour
• 1/4 cup cocoa powder
• 1 teaspoon pure vanilla extract
• 4 tablespoons powdered sugar, sifted, divided
• 1 cup heavy cream, whipped
• 1 1/4 teaspoons rum extract
• 1 tablespoon superfine sugar

1. Preheat oven to 350 degrees F & lightly butter a 15"x8" baking pan or sheet. Line baking sheet with parchment paper or wax paper, then butter that well & dust lightly with 2 tablespoons of powdered sugar.
2. In a mixing bowl, beat egg yolks & 1/4 cup granulated sugar until thick & smooth.
3. Stir in flour, cocoa & vanilla extract, blending well.
4. In another bowl, whip egg whites until stiff, but not dry, then fold them into the yolk/flour mixture.
5. Pour batter into prepared baking sheet & spread out evenly.
6. Bake 15 minutes, then cool for 5 minutes before turning onto a cloth to cool.
7. After another 10 minutes peel off the paper.
8. Combine whipped cream, rum & superfine sugar, & adjust to taste.
9. Spread this cream mixture over the cake & then roll the cake like a jellyroll, starting with the long edge.
10. Sprinkle with remaining powdered sugar, before slicing into 3-inch long slices & serving.

eggs, sugar, flour, cocoa powder, vanilla, powdered sugar, heavy cream, rum, sugar

Taken from www.food.com/recipe/brazo-de-gitano-rolled-sponge-cake-spain-369808 (may not work)