Best 3 Gypsys Arm Cake 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.

GYPSY'S ARM CAKE

Steps:

• To make the pastry cream, whisk the egg yolks with the sugar in a medium-sized bowl until they are thick and lemon colored. Whisk in the flour and the salt and reserve.
• Place one-and-a-half cups of the milk and the cinnamon stick in a medium-sized saucepan over medium-high heat. Scald, remove from the heat, cover and let stand for 15 minutes.
• Remove the cinnamon stick from the milk and discard. Return the milk to the scalding point over medium-high heat and gradually whisk it into the egg yolk and flour mixture. Return this mixture to the saucepan and cook, stirring constantly, until the mixture comes to a boil. Continue cooking for at least two minutes, until the pastry cream thins slightly and the flour taste has cooked out of it. Remove from the heat, transfer to a bowl, cover and cool.
• Preheat the oven to 375 degrees.
• Line a 17-by-11-by-1-inch jellyroll pan with parchment paper. Brush with oil or melted butter and dust with flour.
• To prepare the cake, beat the egg yolks with three-quarters of the cup of sugar in the bowl of an electric mixer, using the whisk attachment, until the mixture is thick and lemon colored. Sift together the dry ingredients. Remove the whisk attachment and, using the mixer attachment, add the dry ingredients at low speed, mixing until just incorporated. Add the vanilla, mix quickly and thoroughly and reserve. The mixture will be quite thick.
• In a separate bowl, whisk the egg whites with the pinch of salt until they form stiff points. Add the remaining sugar and whisk until the egg whites become glossy, an additional 30 seconds. Fold one quarter of the egg whites into the flour and egg yolk mixture, then fold the remaining egg whites in, working quickly.
• Spread the cake mixture in the prepared pan and bake until the cake is golden and the top springs back when lightly pressed, 8 to 10 minutes.
• While the cake is baking, sift one tablespoon of the confectioners' sugar on a clean tea towel.
• Remove the cake from the oven and immediately turn it over on top of the sugar-dusted towel. Peel the parchment paper from the cake and, working from the long side, gently roll the cake in the towel. Cool for about 30 minutes.
• When the cake has cooled, unroll it. Trim off the edges of the cake. If necessary, thin the pastry cream slightly with additional milk, to easy spreading consistency. Spread an even layer on the cake. Carefully reroll the cake and place it seam-side down on a serving platter.
• Mix together the remaining confectioners' sugar and the cinnanmon and sift it over the top of the cake. Serve immediately.

GYPSY JAMBOREE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8 inch diameter cake pans.
• Place the vinegar in a measuring cup, and pour in the milk to equal 3/4 cup. Set aside.
• Beat the sugar with the shortening in a mixing bowl. Add the eggs one at a time, and continue beating until batter is smooth.
• Combine the flour, cocoa, baking powder, cinnamon, nutmeg, and salt in another mixing bowl, and stir to blend. Stir the flour mixture into the egg mixture, alternating with the milk mixture. Stir in the lemon and vanilla extracts. Pour batter into prepared cake pans, dividing evenly.
• Bake in preheated oven until a toothpick or small knife inserted in the center comes out clean, about 30 minutes. Cool 10 minutes. Run a small knife around the inside of the pans before inverting to remove the cakes. Allow cakes to cool completely before frosting.
• To make the icing, beat the butter, egg yolk, and salt together in a mixing bowl. Gradually sift in the confectioners' sugar, alternating with the hot water, stirring until smooth. Do not add the cocoa until step 7.
• To frost the cake, place one layer on a cake plate. Use about half the icing to cover sides and top of the cake. Stir the cocoa into the remaining icing and blend well. Place the second cake layer on top of the first, and frost with the chocolate icing, meeting the plain icing halfway down the side of the cake.