“gypsy’s Arm” Sponge Cake Filled With Whipped Cream And Caramelized Custard Recipe
Brazo de gitano relleno de nata y crema quemada
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Ingredients
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Cake and Filling
Method
Preparation
- 1
Prepare the Sponge Cake
Preheat your oven to 350°F (175°C). In a mixing bowl, beat the eggs and granulated sugar until light and fluffy. Gradually add the flour, baking powder, and vanilla extract, mixing until smooth. Pour the batter into a greased and floured rectangular baking pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow it to cool.
- 2
Make the Whipped Cream
In a chilled bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Set aside in the refrigerator.
- 3
Prepare the Caramelized Custard
In a saucepan, heat the granulated sugar over medium heat until it melts and turns golden brown. In another bowl, whisk the egg yolks, milk, vanilla extract, and cornstarch until smooth. Slowly add this mixture to the caramelized sugar, stirring constantly until it thickens. Remove from heat and let it cool.
- 4
Assemble the Cake
Once the sponge cake has cooled, spread the whipped cream evenly over the cake, then drizzle the caramelized custard on top. Roll the cake gently to form a log shape, wrapping it in parchment paper. Chill in the refrigerator for at least 1 hour before serving.