The first thing we will do will be, separate the whites from the yolks, as you know this mass for genus cake (dough for cake bases, or gypsy arms) does not carry yeast, so it is very important to beat the eggs separately, first the yolks until folding its volume with half of the sugar, and then the whites point of snow.
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| Ingredients to make authentic gypsy arm sponge cake: |
| 4 large eggs 1 vanilla sugar envelope 1 cup 1 cup flour (to edge) sifted |
Ingredients to make authentic gypsy arm sponge cake:
2. With the other half of the sugar and mix in a bowl. By beating the whites about to snow, and the yolks until whitening, we will make the cake up a tad in the oven since it does not carry yeast in the dough.
3. Then we will add the sifted flour, and mix gently with enveloping movements, so that the whites are not lowered. With the help of a pastry bag (without nozzle) I placed the dough on a medium -sized tray with paraffin paper and put in the preheated oven to 200º for about 10 minutes, at 10 minutes I click with a skewer stick and I saw that I was ready .
4. We will remove it from the oven.
5. Place the cake face down in a clean and humid cloth to be able to remove the paraffin paper carefully and roll it with the help of the cloth to give it a cylindrical shape.
6. Let temper a little before removing the cloth, to shape it.
7. Then we will remove the cloth and re-wind again.
8. And we will have our base ready to make a gypsy arm, now we just need to cut the most cooked edges so that it is more equal, and fill to taste.
9. (it can also be used as plates to make a cake, the process is the same …
