The Fluffy Gypsy Arm, known in Venezuela as “Brazo Gitano”, is a delectable rolled cake that combines light, airy sponge and rich, creamy fillings to create a dessert experience that’s both elegant and comforting. What sets this Venezuelan variation apart is its use of dulce de leche and fresh whipped cream, which harmonize perfectly to provide an irresistible sweetness with a touch of sophistication.
The process begins by preheating your oven and preparing a jelly roll pan to ensure a seamless bake. The batter is fashioned from thickened eggs and sugar, combined with sifted flour, baking powder, salt, milk, vanilla extract, and vegetable oil. This mixture is then spread evenly in the pan and baked to a light, golden perfection.
Once out of the oven, the cake is carefully transferred onto a powdered sugar-coated towel and rolled while still warm—a crucial step for achieving the cake’s signature spiral shape. After cooling, it’s unrolled to reveal a canvas ready for rich fillings.
The filling of this Gypsy Arm is a lush layer of dulce de leche, topped with freshly whipped heavy cream, sweetened just enough with powdered sugar and vanilla. It’s then gently rolled back up to encapsulate the creamy goodness within the tender sponge.
Sprinkled with a dusting of powdered sugar and chilled to perfection, this elegant roll cake is not only visually appealing but also incredibly satisfying, offering a perfect balance of textures and flavors that linger delightfully on the palate. Perfect for celebrations or an indulgent treat, the Fluffy Gypsy Arm is a testament to Venezuelan baking finesse.
Ingredients
4 large eggs
1 cup granulated sugar
1 cup all-purpose flour
1/2 tsp baking powder
1/4 cup whole milk
1 tsp vanilla extract
1/4 cup vegetable oil
Pinch of salt
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract (for cream)
1 cup dulce de leche
Powdered sugar (for dusting)
Directions
1. Preheat your oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper and lightly grease it.
2. In a large mixing bowl, beat the 4 large eggs and 1 cup granulated sugar together until the mixture becomes thick and pale.
3. In a separate bowl, sift together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and a pinch of salt.
4. Gradually fold the dry ingredients into the egg mixture until well combined.
5. Add 1/4 cup whole milk, 1 teaspoon vanilla extract, and 1/4 cup vegetable oil to the batter, folding gently until the ingredients are well incorporated.
6. Pour the batter into the prepared jelly roll pan, spreading it evenly.
7. Bake in the preheated oven for 12-15 minutes, or until the cake is light golden and springs back when touched.
8. While the cake is baking, sprinkle a clean kitchen towel with powdered sugar.
9. Once baked, immediately turn the cake out onto the prepared kitchen towel. Carefully peel off the parchment paper.
10. With the help of the towel, roll the cake up from one of the short ends while it’s still warm. Let it cool completely rolled up.
11. In a cold mixing bowl, whip 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form.
12. Once the cake is completely cool, unroll it and spread an even layer of 1 cup dulce de leche over the entire surface.
13. Spread the whipped cream mixture evenly on top of the dulce de leche layer.
14. Gently roll the cake back up without the towel this time.
15. Dust the rolled cake with powdered sugar.
16. Refrigerate for at least 1 hour before slicing and serving.