Recipe

Lemon Custard-Filled Cake Roll

4.7 52 Recipe Reviews | Rate this Recipe | 49 Saves

This classic Spanish dessert of a rolled sponge cake filled with a creamy lemon custard is called brazo de gitano or “gypsy’s arm.” Nobody seems to know how the cake got this name, though one explanation is that the cake roll is thick like a muscular gypsy’s arm. The scrumptious cream filling is often flavored with sherry, rum, caramel or coffee.

20 mins. to Prepare

25 mins. Cooking Time

0 mins. Standing Time

45 mins. Total

Servings: 10 servings

Difficulty: Intermediate

Ingredients

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Directions

FOR FILLING:
DISSOLVE
cornstarch in water in medium, heavy-duty saucepan. Add egg yolks; mix well. Add evaporated milk, granulated sugar, salt, lemon peel and cinnamon stick. Cook over medium heat, stirring constantly with wooden spoon, until mixture just comes to a boil. Remove from heat. Strain into small bowl. Discard lemon peel and cinnamon. Stir in sherry. Cool to room temperature, stirring occasionally.

FOR CAKE:
PREHEAT
oven to 375º F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/2 cup powdered sugar.

COMBINE flour and salt in small bowl. Beat eggs in medium mixer bowl until foamy. Gradually add granulated sugar and the lemon rind. Beat for 4 minutes or until very light and fluffy. Stir in flour and salt. Lightly fold in butter. Quickly pour batter into prepared pan; spread evenly.

BAKE for 8 to 9 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. (Otherwise, the cake will be difficult to roll.)

TO FILL CAKE:
UNROLL
cake, remove towel. Spread filling over cake. Top with pine nuts. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with 2 tablespoons powdered sugar and cinnamon before serving.

Amount Per Serving
Servings: 10 servings
Calories380
Calories from Fat140
 %Daily Value*
Total Fat 16g25%
Saturated Fat 9g45%
Cholesterol 140mg47%
Sodium 170mg7%
Carbohydrates 52g17%
Dietary Fiber 1g4%
Sugars 38g
Protein 7g
Vitamin A8%
Vitamin C0%
Calcium10%
Iron6%
* Percent Daily Values are based on a 2,000 calorie diet.
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5 Stars41
4 Stars9
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1 Star0

Although it's ranked as an intermediate, it is a pretty easy cake to assemble. The trickiest part is rolling up the cake. If you have some baking skills, give this recipe a try.

This was easy to make and had a nice texture. It was definitly a hit.

This has a nice lemon taste. I made it for a friends dinner party. Everybody loved it and was asking for the recipe.

I just loved this cake. But I did make a few alterations. I omitted the pine nuts and instead of the cinnamon stick I used 1/8 tsp. of nutmeg. I used fresh lemon juice and water. Also I only used confectionary sugar on top. Delicious, hit of the party. This will definately be something I make often for parties and just after dinner deesert.

Not hard to make

this was such a refreshing dessert.

Wonderful, I omitted the salt, added pecans instead of pine nuts(my allergy) used splenda and now my husband and I both can enjoy. I used lemon juice instead of water....like the lemony taste!

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