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Lemon Custard-Filled Cake Roll recipe

Lemon Custard-Filled Cake Roll.

This classic Spanish dessert of a rolledsponge cake filled with a creamy lemon custard is called brazode gitano or “gypsy’s arm.” Nobody seems to knowhow the cake got this name, though one explanation is that thecake roll is thick like a muscular gypsy’s arm. The scrumptiouscream filling is often flavored with sherry, rum, caramel orcoffee.

Recipe: Lemon Custard-FilledCake Roll

Cream Filling:
1/3 cup corn starch
1/2 cup water
2 large egg yolks
1 (12-ounce) can NESTL ® CARNATION® EvaporatedMilk
3/4 cup granulated sugar
1/4 teaspoon salt
Peel of 1/2 fresh lemon
1 cinnamon stick
2 tablespoons sweet sherry
1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkleon towel and for topping)
1 cup sifted flour
1/8 teaspoon salt
3 large eggs
1/2 cup granulated sugar
Zest of 1/2 fresh lemon
1 stick (1/2 cup) unsalted butter, melted, cooled
1/4 cup pine nuts
Ground cinnamon powder for dusting

  • For Filling: Dissolve cornstarch in waterin medium, heavy-duty saucepan. Add egg yolks; mix well. Addevaporated milk, granulated sugar, salt, lemon peel and cinnamonstick. Cook over medium heat, stirring constantly with woodenspoon, until mixture just comes to a boil. Remove from heat.Strain into small bowl. Discard lemon peel and cinnamon. Stirin sherry. Cool to room temperature, stirring occasionally.
  • For Cake: Preheat oven to 375°F (190°C).Grease 15 x 10-inch jelly-roll pan; line with wax paper. Greaseand flour paper. Sprinkle a thin, cotton kitchen towel with 1/2cup powdered sugar.
  • Combine flour and salt in small bowl.Beat eggs in medium mixer bowl until foamy. Gradually add granulatedsugar and the lemon rind. Beat for 4 minutes or until very lightand fluffy. Stir in flour and salt. Lightly fold in butter. Quicklypour batter into prepared pan; spread evenly.
  • Bake for 8 to 9 minutes or until top ofcake springs back when touched. Immediately loosen and turn cakeonto prepared towel. Carefully peel off paper. Roll up cake andtowel together, starting with narrow end. Cool completely onwire 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. Wrapin plastic wrap and refrigerate for at least one hour. Sprinklewith 2 tablespoons powdered sugar and cinnamon before serving.

    Makes 10 servings.

    Preparation – 20 min | Cooking – 25 min|

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Lemon Curd

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