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buber.net > Basque > Food > Recipes > Brazo Gitano
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Brazo Gitano

Gypsy's Sleeve

by Aurora Madariaga Aburusa


2 cups milk				3/4 cup sugar
2 cinnamon sticks			dash of salt
3 whole eggs				2 tablespoons flour
3/4 cup whole milk


6 eggs separated			6 tablespoons sugar--pinch of salt
6 tablespoons of flour			1 teaspoon baking powder
1 teaspoon vanilla
2 tablespoons powdered sugar to sprinke over finished cake

Combine 2 cups milk 3/4 cup sugar, salt and cinnamon sticks and bring to a near boil and set aside. Beat the 3 whole eggs with the flour, vanilla and 3/4 cup of milk until smooth and then slowly add it to the hot milk mix, stirring with a wooden spoon over medium heat until it comes to a bubble, Remove from heat and allow to cool.

CAKE----In a large bowl beat the 6 egg whites and salt until they peak. Set aside. In a smaller bowl beat the 6 egg yolks, sugar, flour, baking powder, and vanilla until creamy. Gently add the yolk mixture to the previously beaten egg whites by folding in with spatula... Spread the mixture in an oiled and floured jellyroll pan 11 x 16, bake for 25 minutes in a pre-heated 325 oven, When it is done, turn the cake out onto a large tea towel that has been wrung out in cold water, spread the filling on the cake and gently roll it with the aid of the towel. When cool sprinkle powdered sugar over the top of the roll.

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