Gypsy's Arm Cake Roll (Swiss Roll)

• Large egg6 large eggs
• Milk500 ml whole
• Cinnamon1 stick
• Cornstarch40g
• Icing sugargenerous amount
• Sugar100g granulated
• Butter30g unsalted
• Flour100g all-purpose
• Lemon zest1 teaspoon
• Strawberry jam200g (optional)
• Vanilla extract1/2 teaspoon

How to Make It

• 1

  Prepare the Sponge Cake Batter: Preheat your oven to 180°C (350°F). In a large bowl, whisk 4 large eggs with 100g of granulated sugar until pale, thick, and fluffy, about 5-7 minutes with an electric mixer. Gently fold in 100g of all-purpose flour, 1 teaspoon of lemon zest, and 1/2 teaspoon of vanilla extract until just combined, being careful not to deflate the mixture.

• 2

  Bake the Sponge Cake: Pour the batter evenly onto a baking sheet (approximately 30x40 cm) lined with parchment paper. Spread it into an even layer using an offset spatula. Bake for 10-12 minutes, or until the cake is golden, springs back when lightly touched, and the edges are slightly firm. Do not overbake, or it will crack when rolled.

• 3

  Roll the Warm Cake: As soon as the cake comes out of the oven, immediately invert it onto a clean kitchen towel generously dusted with 2 tablespoons of icing sugar. Carefully peel off the parchment paper. While still warm, roll the cake tightly along its shortest side with the towel inside, creating a log. Let it cool completely in this rolled position, for at least 30-45 minutes.

• 4

  Prepare the Pastry Cream (Crema Pastelera): In a saucepan, whisk together 500 ml of whole milk, 2 large egg yolks (from the 4 eggs previously used, separate), 75g of granulated sugar, 40g of cornstarch, and 1 cinnamon stick. Cook over medium heat, stirring continuously, until the mixture thickens to a custard-like consistency, about 8-10 minutes. Remove from heat, stir in 30g of unsalted butter until melted, remove the cinnamon stick, and let it cool completely, covered with plastic wrap directly on the surface to prevent a skin from forming.

• 5

  Unroll and Fill the Cake: Once the cake is completely cool, gently unroll it. If using pastry cream, spread an even layer of the cooled crema pastelera over the entire surface of the cake, leaving a small border around the edges. Alternatively, spread 200g of your favorite fruit jam (like strawberry or apricot).

• 6

  Roll and Chill: Carefully re-roll the cake tightly, starting from one of the shorter ends. Ensure it's rolled snugly to avoid gaps. Transfer the cake roll to a serving platter, seam-side down. For best results, don't rush this step.

• 7

  Decorate and Serve: Generously dust the top of the Brazo de Gitano with icing sugar using a fine-mesh sieve. For an extra touch, you can briefly caramelize the sugar with a kitchen torch. Chill in the refrigerator for at least 1-2 hours before slicing and serving to allow the filling to set and flavors to meld.