Ingredients and preparation

Ingredients

5 egg yolks
100 g sugar
100 g de farine tamisée
5 beaten egg whites
Grand Marnier

For the pastry cream

4 egg yolks
125 g of semolina sugar
70 g flour
1 / 2 liter of milk
1 gousse de vanille

Prep time

Préparation de la crème pâtissière

Heat the milk in a saucepan with the vanilla. Blanch the yolks with the sugar in a deep dish. Add the flour and mix well. Pour in the boiling milk and stir with a whisk. Return the mixture to the saucepan and cook over the heat, stirring constantly, until boiling. Beat the mixture to lighten it, then let cool.

TRICK!

Add a little Grand Marnier to give an orange flavor

Preparation of the sponge cake

Prepare the baking sheet by covering it with parchment paper and sift the flour. Blanch the yolks with the sugar and set aside.
Beat the egg whites with the help of a drop of lemon juice until they are very firm. Whisk them with 20 or 25 grams of sugar. Pour the blanched yolks over the whites then mix gently with a spatula while incorporating the flour gradually.
Spread, smoothing the surface, the mixture obtained on the baking sheet. Immediately bake in a hot oven at 190°C. Monitor the cooking by inserting the tip of a knife into the dough. When it comes out dry and the dough is just beginning to brown, remove the sponge cake from the oven and place it on a wire rack.

Cake preparation

Place the biscuit on the damp towel that you have previously laid out flat on the work surface. On the biscuit, spread a good layer of pastry cream and gently roll the biscuit, keeping it with the damp cloth for a few minutes.
Cut each end straight then put the gypsy arm in the fridge, before serving, sprinkle with icing sugar.