The fabulous thing about these Japanese style cakes is that they do not carry any kind of chemical yeast to achieve their spongyness. It all depends on the egg whites. So the meringue should be done with a lot of affection, and the dough should be worked with delicacy, without mixing too much once incorporated the flour, in order to obtain a spongy and moist cake, that rolls very easily once cold, without special tricks.
Mixing the best of both worlds, what better than an arm of fluffy gypsy and ethereal Japanese style with our traditional and typical dulce de leche or arequipe.
Good week for all!
Ingredients:
(For a gypsy arm of about 33 cm)
140 g egg whites
60 g sugar
60 g egg yolks
40 g baking powder (or plain flour)
a pinch of salt
1 teaspoon vanilla extract
60 g neutral oil (I used coconut oil)
Filling:
150 g of dulce de leche (the amount is really optional)
Note: You will also need a little oil or butter to sprinkle on the mold and sugar glaze to sprinkle over the gypsy arm as decoration.
Elaboration:
1 Preheat the oven to 200º C. Grease a tray preferably 13x10 inches (approx. 33x26 cm). I used a slightly larger tray, and of course, the biscuit is a little thinner. Once greased, cover with oven paper completely, the bottom and sides of the tray.
2 In a bowl, beat the egg whites until frothy. Gradually add the sugar and beat. Beat until meringue forms with firm but not hard peaks.
3 Incorporate the yolks into the meringue bit by bit while continuing to beat. Beat at medium speed after each addition.
4 Add the sifted flour and salt over the egg mixture. And mix gently with wrapping movements with a hand beater, until they are integrated. Add the vanilla and oil and mix in an enveloping way, only until they are incorporated.
5 Place the mixture on the tray. Spread evenly on the tray. Tap the tray against the table to escape the air bubbles.
6 Bake for 10 to 12 minutes.
7 Remove from oven. Remove the cake along with the baking paper, which will be attached to it and place it on a grid. Proceed to peel the baking paper from the sides of the cake, and let it cool.
8 Once cool, turn the cake over another piece of baking paper, and carefully peel off the baking paper adhered to the bottom of the cake (which is now upwards).
9 Fill with the arequipe or dulce de leche. (Or the fill of your preference)
10 Roll the cake along the cake (that is, roll up the long side of the cake). It is rolled delicately directly with the hands or with the paper of oven on which is the cake. In my case as my tray was a little longer than recommended, I divided the gipsy arm in two, so in some photos you see two.
11 Sprinkle with icing sugar and place more arequipe with a pastry sleeve or in a bag with a small hole, above the cake, as decoration.
