GYPSY'S ARM

By gaster16

Ingredients

• Thick Cream:
• 8 egg whites
• 8 egg yolks
• 1/2 teaspoon salt
• 1.4 cup powdered sugar
• 1/2 cup water
• 2 cups thick cream custard
• Special Meringue
• 8 tablespoons sugar
• 5 tablespoons flour
• 1/2 teaspoon lemon extract
• 1/4 cup granulated sugar
• 4 tablespoons light rum
• Cinnamon
• Semi-sweet chocolate curls
• 1-1/2 cups milk
• 4 tablespoons sugar
• 1 teaspoon vanilla
• 1 stick cinnamon
• 3 tablespoons cornstarch
• Pinch salt
• 1 lemon peel
• 3 egg yolks
• Special Meringue:
• 3 egg whites
• 1/2 pint whipping cream
• 4 tablespoons powdered sugar

Preparation

Step 1

Use a jelly roll pan 15 x 12 x 1". Line with wax paper and grease with butter. Beat egg whites until soft peaks form. Gradually add the 8 tablespoons sugar, beating until consistently of meringue. Beat yolks slightly and pour over meringue. Mix in folding motion thoroughly. Combine flour and salt and sprinkle over egg mixture all at once, then fold into eggs until it disappears. Do not beat. Stir in lemon extract. Pour batter into prepared pan and spread evenly. Preheat oven to 350 degrees. Place pan in oven and bake for approximately 20 minutes. Prepare a dampened kitchen towel sprinkled with powdered sugar. Invert cake on it, lift off pan and gently peel off wax paper. With sharp knife, cut off crisp edges from cake. Immediately roll up cake from wide end, with aid of the towel. While cake cools, prepare syrup. In saucepan combine 1/4 cup sugar and water. Place over heat and stirring, bring to a boil. When sugar is totally dissolved, add rum and blend well. Pour into heatproof cup or bowl. Allow to cool. Unroll cooled cake and sprinkle lightly with half of the syrup. Spread cold thick cream over cake to within 1" of edges. Dust a little cinnamon over custard. Carefully reroll cake and place seam side down on serving platter. Dribble again with syrup. Cover with meringue. Sprinkle with semi-sweet chocolate curls.

In top of double boiler, combine milk and cornstarch. Beat with egg beater until cornstarch is completely dissolved. Add sugar, salt, vanilla, lemon peel, and cinnamon stick. Stir to blend well. Place pan over low direct heat and cook, stirring continually, until mixture thickens (mixture will stick to you easily so be cautious). Place over hot water in double boiler. In a bowl, beat egg yolks until light. Add a little of hot mixture to eggs, stirring bristly to avoid curdling. Return to hot mixture in double boiler. Cook stirring constantly 5 minutes, or until nice and thick. Remove lemon peel and cinnamon stick. Cool completely before spreading on cake.

Special Meringue:

Combine egg whites with whipping cream and beat until light and creamy. Add sugar gradually and continue beating until thick. This is enough meringue to spread thickly over the Gypsy's Arm and cover completely.