Gypsy Arm Brazo Gitano Recipes

GYPSY ARM (BRAZO GITANO)

Steps:

• Preheat oven to 350.
• Beat eggs for 10 minutes.
• Add sugar and continue beating.
• Add water, baking powder and vanilla, keep beating.
• Gently fold flour into batter.
• Line a large cookie sheet (make sure not to use the largest size as cake will come out too thin) with foil and grease well.
• Pour batter evenly onto lined cookie sheet.
• Bake approximately 20 minutes or until golden brown and well done.
• While cake is baking, dampen two clean dish towels. Towels should be slightly larger than the cookie sheet.
• When cake is ready, lay one towel on counter and transfer cake with foil onto towel.
• Lay the second towel over the top of the cake and roll the cake length-wise forming a cylinder shape.
• After about a minute or two, unroll cake and flip cake with towels upside down to remove foil then flip cake over once more to fill.
• Spread filling of choice (e.g. vanilla/lemon/chocolate pudding or mousse) all over the cake taking care not to go completely to the edges.
• Once filled, gentle roll cake back into cylinder shape.
• Top either with confectioner's sugar or a Syrup Topping (see below). Serve chilled.
• Note : Syrup Topping - mix 1 part sugar to 2 parts water, pour over cake. Rum or whiskey or vermouth may be added for additional taste if desired.

BRAZO DE GITANO (GYPSY'S ARM)

Steps:

• Put the milk, essence and cocoa in a pan and whisk, bring to boiling point.
• Whisk the egg yolks in a bowl with 4 oz. castor suger and 1 tbsp. flour
• gradually whisk in the hot milk.
• Return to the pan and stir over low heat until the custard thickens.
• Put the eggs and the remaining castor sugar in a bowl and whisk over a pan of hot water until pale and thick, then whisk until cool.
• Fold in the self-raising flour.
• Pour mixture into lined tin and bake at 190C degrees for 15 min until risen and golden brown.
• Put a piece of greaseproof paper on the work surface and sprinkle with a little extra castor sugar.
• Turn the sponge into the sugared paper, trim edges, cover with another piece of paper.
• Roll up with paper inside from one of the long edges.
• Leave to cool.
• Unroll and spread with the cold filling, sprinkle the toasted almonds over the filling and roll up again.
• Decorate with whole almonds and sift icing sugar over the top.