Brazo De Gitano (gypsy's Arm)

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup milk
• 1 teaspoon vanilla essence
• 3 tablespoons cocoa
• 2 egg yolks
• 2 cups caster sugar
• 1 tablespoon plain flour, sifted
• 4 whole eggs
• 3 tablespoons self-raising flour, sifted
• 3 tablespoons almonds, toasted and chopped
• 1 tablespoon whole almond
• 1 tablespoon icing sugar

Recipe

• 1 put the milk, essence and cocoa in a pan and whisk, bring to boiling point.
• 2 whisk the egg yolks in a bowl with 4 oz. castor suger and 1 tbsp. flour
• 3 gradually whisk in the hot milk.
• 4 return to the pan and stir over low heat until the custard thickens.
• 5 put the eggs and the remaining castor sugar in a bowl and whisk over a pan of hot water until pale and thick, then whisk until cool.
• 6 fold in the self-raising flour.
• 7 pour mixture into lined tin and bake at 190c degrees for 15 min until risen and golden brown.
• 8 put a piece of greaseproof paper on the work surface and sprinkle with a little extra castor sugar.
• 9 turn the sponge into the sugared paper, trim edges, cover with another piece of paper.
• 10 roll up with paper inside from one of the long edges.
• 11 leave to cool.
• 12 unroll and spread with the cold filling, sprinkle the toasted almonds over the filling and roll up again.
• 13 decorate with whole almonds and sift icing sugar over the top.