Lemon Gypsy Arm

Lemon gypsy arm, known in some regions as queen arm, is a stuffed rolled cake.

Although the gypsy arm can be filled with multiple ingredients, for this occasion we want to bring you a recipe with lemon that gives it that citrus touch that many of us love. Do you dare to try it?

Ingredients for the gypsy arm

For the cake

• 6 large eggs.
• 1 teaspoon of salt.
• 150 gr. of sugar.
• 50 gr. of starch.
• Sugar to work the dough.
• One and a half teaspoons of baking powder.

For the filling

• A sachet of unflavored gelatin.
• 300 gr. of sugar.
• 4 lemons.
• 400 gr. of whipped cream.
• Powdered sugar for dusting.
• Baking paper.

Gypsy arm preparation

The preparation of the gypsy arm will be very easy if you have experience baking, which is basically the most complicated step, in addition to bringing the egg whites to the point of snow.

Otherwise it is a very simple dish, which you can make in about an hour.

Mass

• Preheat the oven to 180 ºC so that it is ready once you are ready to bake. In a deep bowl, separate the whites from the yolks and mix the whites until they are stiff, along with 6 tablespoons of cold water.
• Once you have your whites to the point of snow, you must incorporate 180 grams of sugar and a teaspoon of salt. Beat vigorously until the mixture shines, then you will incorporate the egg yolks.
• Now proceed to mix the powdered ingredients, which are flour, yeast and starch. Sift them through a strainer to remove any lumps and slowly add them to the mixture that you have made with the eggs, sugar and salt.
• Stir everything carefully and try not to spill the dough until you get a homogeneous consistency.
• Line a large baking sheet with parchment paper and pour the dough you have obtained so far over it. Take it to the oven and let it bake for at least 20 minutes, yes, do not neglect the tray, you will not want it to burn.

Stuffed

While you wait for the dough to bake, we can start preparing the filling.

• Dissolve the gelatin powder in a little warm water, half a cup will be fine. Grate the skin of one of the lemons and then squeeze it, squeeze two to get the juice.
• Add the remaining sugar and stir until completely dissolved. Once you have the sweetened juice, add it to the gelatin, which should still be warm. Let the mixture rest in the fridge for a few minutes, until it begins to solidify.

Last steps

By this time your cake should be ready, so remove it from the oven and from the tray and let it cool for a few moments.

• Now sprinkle it with a little powdered sugar and turn it over to remove the paper. Let it finish cooling while you finish preparing the filling.

• Once the mixture that we have in the fridge has started to solidify, whip the cream and incorporate it very well with the lemon jelly, it is not necessary but if you prefer, pass it through the blender.
• Now with the help of a spatula, spread the cake generously with the mixture, save a little for the end.
• After you have the cake covered with the cream,  you should take it from the longest part and start rolling it as if it were a parchment, be careful not to break the dough. Once rolled, secure it well and spread another layer of the cream on the surface.
• Now you can take your roll to the fridge and let it rest for at least three hours. Cut the last lemon into slices and sprinkle them with sugar to put it on your finished roll and ready to be tasted.

Additional tips

• When you bring your whites to the point of snow you must add a tablespoon of water for each egg you add. If you have a mixer, this will be extremely easy, mix constantly at medium speed until, when you turn the container, the contents of it do not spill.

• Preferably wash the lemons with warm water, this way you will avoid contamination of the food.

We hope you are encouraged to prepare this delicious lemon gypsy arm recipe because you are going to love it. Also, don’t forget the extra tips!