Brazo de Gitano (Gypsy's Arm Cake Roll)

Ingredients

• 1 whole sponge cake (bizcocho)
• 4 whole egg yolks
• 4 tablespoons sugar
• 2 tablespoons flour
• 1/2 pint milk
• cinnamon
• 1 whole lemon zest
• powdered sugar

Instructions

1. Prepare a thin sponge cake (bizcocho) according to standard instructions and bake it on a flat, wide pan in the oven until golden and thin. Remove and let cool.
2. Meanwhile, prepare the crema filling: beat the egg yolks with sugar and flour until well combined. Heat the milk slowly with a cinnamon stick and lemon zest until it reaches a boil, then strain. Add the hot milk gradually to the yolk mixture, stirring constantly. Place over gentle heat, stirring continuously in the same direction with a wooden spoon, until the crema thickens. Transfer to a dish and allow to cool completely.
3. Once both the cake and crema are cool, dust the cake generously with ground cinnamon. Spread the crema evenly over the cake, then roll it tightly to form the brazo de gitano (cake roll). Dust the finished roll with sifted powdered sugar or coat lightly with a simple syrup (almíbar).