Brazo de Gitano (Spanish Custard Swiss Roll)
A featherlight sponge rolled around vanilla custard, the classic Spanish bakery roll known as the gypsy's arm.
- Time1 hr
- LevelMedium
- Costabout £0.28 a head
- Oven200°C (180°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Make the custard first. Whisk the 3 yolks, 70 g sugar and cornflour with 100 ml of the milk. Heat the rest of the milk until steaming, then whisk into the yolks. Return to the pan and stir for 5 minutes until thick. Add the vanilla, cover the surface and chill.
5 min - 2
Heat the oven to 200°C (180°C fan). Line a 33 by 23 cm baking tray with baking paper.
- 3
Whisk the 4 egg yolks with 50 g of the sugar for 4 minutes until pale and thick. Whisk the whites to soft peaks, then add the remaining 50 g sugar and whisk until stiff.
- 4
Fold the whites into the yolks in 2 batches, then sift over the flour and baking powder and fold in gently.
- 5
Spread evenly in the tray and bake for 8 to 10 minutes until pale golden and springy.
9 min - 6
Turn out onto baking paper sprinkled with the 1 tbsp sugar. Peel off the lining, roll up with the paper inside while warm, and cool.
- 7
Unroll, spread with the cold custard leaving a 2 cm border, and roll up again. Dust with icing sugar and chill for 30 minutes before slicing.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.