Recipe Queen’s Arm or Gypsy Arm


This is a recipe that takes you back to that childhood, where the grandmothers made their simple but spectacular sweets, each bite full of love and warmth, with the aroma of sweet home. My Son helped me do it … !! In some countries we know it as Queen’s Arm, Gypsy Arm or Pio nonno.

Here I share this delicious and at the same time simple but addictive recipe. Cake is delicious Fluffy, but at the same time delicate that allows it to be folded, unlike another recipe this is Italian style where I learned to make the cake.

brazo de reina masa



6 Egg whites

6 egg yolks

1 tablespoon of vanilla essence

1 cup granulated sugar

1/4 cup of milk or water

2 cups flour

1 teaspoon of baking powder

250 grams of dulce de leche

Impalpable Sugar (to decorate)



1) Beat the whites until stiff.

2) Once our egg whites have risen (which have tripled their volume) the sugar is added little by little in the form of rain.

3) Then the yolks one by one little by little.

4) We add the vanilla essence.

5) We add the milk.

6) We turn off the mixer.

7) And with a hand spatula we incorporate the dry ingredients (previously sifted flour and baking powder) in 4 times, leaving no ball of flour to remain in our preparation. NOTE: We have to do this last step with a lot of patience and with enveloping movements trying not to let our preparation go down.

8) We take our preparation to our previously greased can and put our parchment paper (so that the biscuit eight does not stick to the can and it is easier to unmold it)

brazo gitano

9) We take it to the oven previously lit at 170 degrees Celsius for 30 40 minutes. (We know that it is ready because it has browned and when you insert a thin knife in the middle of our cake, it comes out completely dry)

10) Once ready, we remove it from the oven and let it rest for 20 minutes, we remove the parchment paper.

11) Even though it is warm, we take the opportunity to turn it over and add our favorite dulce de leche and begin to roll it up.

12) Once our sponge cake has been rolled up together with the dulce de leche, we cut the sides (usually it is the part that is toasted the most while in the oven)

13) We sprinkle it with our powdered sugar for decoration and voila!

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