📝 About This Recipe
A cornerstone of Spanish pastry shops, the Brazo de Gitano (Gypsy's Arm) is a sophisticated sponge roll that balances a light-as-air Genoise cake with a rich, velvety custard filling. Legend suggests it was brought to Spain by wandering coppersmiths, but today it is a beloved Sunday tradition across the Iberian Peninsula. This version features a delicate lemon and cinnamon infused pastry cream, finished with a caramelized sugar crust for a satisfying crunch.
🥗 Ingredients
For the Bizcocho (Sponge Cake)
- 4 pieces Large eggs (at room temperature, separated)
- 100 grams Granulated sugar
- 100 grams All-purpose flour (sifted)
- 1 pinch Salt
- 1 teaspoon Vanilla extract
For the Crema Pastelera (Pastry Cream)
- 500 ml Whole milk (full fat for best texture)
- 4 pieces Egg yolks
- 120 grams Granulated sugar
- 40 grams Cornstarch
- 1 large strip Lemon zest (avoid the white pith)
- 1 piece Cinnamon stick
For Finishing and Garnish
- 3-4 tablespoons Granulated sugar (for caramelizing the top)
- 2 tablespoons Powdered sugar (for dusting)
- 1/2 cup Fresh berries (optional for serving)
👨🍳 Instructions
-
1
Start by making the pastry cream: In a saucepan, combine the milk, cinnamon stick, and lemon zest. Heat over medium until it just begins to simmer, then remove from heat and let infuse for 10 minutes.
-
2
In a separate bowl, whisk the 4 egg yolks with 120g of sugar and the cornstarch until smooth and pale. Slowly pour the warm milk through a strainer into the egg mixture, whisking constantly to prevent curdling.
-
3
Return the mixture to the saucepan over low heat. Whisk continuously until the cream thickens significantly (it should coat the back of a spoon). Transfer to a bowl, cover with plastic wrap touching the surface, and chill completely.
-
4
Preheat your oven to 180°C (350°F). Line a 30x40cm (12x16 inch) baking tray with parchment paper, greasing the paper lightly with butter.
-
5
Prepare the sponge: In a large bowl, beat the egg whites with a pinch of salt until soft peaks form. Gradually add half of the sugar (50g) and continue beating until stiff, glossy peaks form.
-
6
In another bowl, beat the egg yolks with the remaining 50g of sugar and vanilla extract until thick and pale yellow (about 3-5 minutes).
-
7
Gently fold the egg yolks into the whites using a spatula. Sift the flour over the mixture in three batches, folding very gently to maintain the aeration.
-
8
Pour the batter onto the prepared tray and spread evenly with an offset spatula. Bake for 10-12 minutes until the top is lightly golden and springs back when touched.
-
9
While the cake is hot, lay a clean kitchen towel on the counter and dust it with powdered sugar. Flip the cake onto the towel and carefully peel off the parchment paper.
-
10
Starting from the short end, roll the warm cake and the towel together tightly. Let it cool completely in this rolled position; this 'trains' the cake and prevents cracking.
-
11
Once cooled, gently unroll the cake. Spread the chilled pastry cream evenly over the surface, leaving a 2cm border at the edges.
-
12
Re-roll the cake carefully (without the towel this time). Wrap the roll in parchment paper or plastic wrap and refrigerate for at least 2 hours to set.
-
13
Before serving, sprinkle the top of the roll generously with granulated sugar. Use a kitchen torch or a very hot broiler to caramelize the sugar until it forms a dark amber crust.
💡 Chef's Tips
Always use room temperature eggs for the sponge to ensure maximum volume when beating. To prevent the cake from cracking, roll it while it is still steaming hot from the oven. When folding the flour, use a 'J' motion with your spatula to reach the bottom of the bowl without deflating the air bubbles. If you don't have a kitchen torch, you can simply dust the roll with powdered sugar and cocoa powder for a traditional look. For a cleaner slice, use a serrated knife and wipe it with a warm, damp cloth between each cut.
🍽️ Serving Suggestions
Serve a thick slice alongside a small glass of Spanish Moscatel or Pedro Ximénez sweet wine. Pair with a strong 'Café Solo' (espresso) to balance the sweetness of the pastry cream. Add a dollop of unsweetened whipped cream and a few fresh raspberries on the side for a modern plating. In summer, serve chilled directly from the refrigerator for a refreshing dessert experience. Accompany with a few toasted Marcona almonds for an extra layer of Spanish flavor and texture.