Gypsy Arm (Brazo Gitano)

Passed along to my family by a close family friend originally from Cuba. A great tasting light sponge cake dessert in the form of a jelly roll/Swiss roll that can be filled with any desired filling.

Ready In:
50mins
Serves:
Yields:
Units:

ingredients

directions

  • 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.
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"Passed along to my family by a close family friend originally from Cuba. A great tasting light sponge cake dessert in the form of a jelly roll/Swiss roll that can be filled with any desired filling."
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  1. MimmaS
    Passed along to my family by a close family friend originally from Cuba. A great tasting light sponge cake dessert in the form of a jelly roll/Swiss roll that can be filled with any desired filling.
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