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Brazo de gitano

(literally means "gypsy's arm". This filled Spanish sponge cake with cream filling is easy to make and irresistable)



  1. 6 eggs separated
  2. 75 g sugar
  3. 75 g flour sifted
  4. 1 tsp grated lemon rind
  5. 4 tbsp icing sugar
  6. whipped cream
  7. 1 few flaked almonds


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    Beat the egg whites until stiff then mix in the egg yolks little by little and then mix in the sugar

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    Fold in the sifted flour gradually then add the grated lemon rind

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    Line a shallow baking tin with buttered grease proof paper

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    Pour in the batter and bake in a medium oven for approx 10 mins

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    Remove carefully from the baking tray and place on another piece of grease proof paper sprinkled with the icing sugar - leave to cool for a few minutes

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    Cover with the whipped cream and then carefully roll up the cake

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    Place on a plate and sprinkle with a little more icing sugar and a few flaked almonds

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