Brazo De Gitano (Gypsy's Arm)

• 1 cup milk
• 1 teaspoon vanilla essence
• 3 tablespoons cocoa
• 2 egg yolks
• 2 cups caster sugar
• 1 tablespoon plain flour, sifted
• 4 whole eggs
• 3 tablespoons self-raising flour, sifted
• 3 tablespoons almonds, toasted and chopped
• 1 tablespoon whole almond
• 1 tablespoon icing sugar

1. Put the milk, essence and cocoa in a pan and whisk, bring to boiling point.
2. Whisk the egg yolks in a bowl with 4 oz.
3. castor suger and 1 tbsp.
4. flour
5. gradually whisk in the hot milk.
6. Return to the pan and stir over low heat until the custard thickens.
7. Put the eggs and the remaining castor sugar in a bowl and whisk over a pan of hot water until pale and thick, then whisk until cool.
8. Fold in the self-raising flour.
9. Pour mixture into lined tin and bake at 190C degrees for 15 min until risen and golden brown.
10. Put a piece of greaseproof paper on the work surface and sprinkle with a little extra castor sugar.
11. Turn the sponge into the sugared paper, trim edges, cover with another piece of paper.
12. Roll up with paper inside from one of the long edges.
13. Leave to cool.
14. Unroll and spread with the cold filling, sprinkle the toasted almonds over the filling and roll up again.
15. Decorate with whole almonds and sift icing sugar over the top.

milk, vanilla essence, cocoa, egg yolks, caster sugar, flour, eggs, flour, almonds, whole almond, icing sugar

Taken from www.food.com/recipe/brazo-de-gitano-gypsys-arm-12556 (may not work)