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Lemon Custard-Filled Cake Roll

Lemon Custard-Filled Cake Roll
Makes:
10 servings
Prep Time:
20
minutes
Total Time:
45
minutes
based on
52 reviews
This classic Spanish dessert of a rolled sponge cake filled with a creamy lemon custard is called brazo de gitano or “gypsy’s arm.” Nobody seems to know how the cake got this name, though one explanation is that the cake roll is thick like a muscular gypsy’s arm. The scrumptious cream filling is often flavored with sherry, rum, caramel or coffee.

In this recipe:


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Ingredients:

  • CREAM FILLING
  • 1/3 cup corn starch
  • 1/2 cup water
  • 2 large egg yolks
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • Peel of 1/2 fresh lemon
  • 1 cinnamon stick
  • 2 tablespoons sweet sherry
  • CAKE
  • 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping)
  • 1 cup sifted flour
  • 1/8 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • Zest of 1/2 fresh lemon
  • 1 stick (1/2 cup) unsalted butter, melted, cooled
  • 1/4 cup pine nuts
  • Ground cinnamon powder for dusting

Directions:

FOR FILLING:
DISSOLVE
cornstarch in water in medium, heavy-duty saucepan. Add egg yolks; mix well. Add evaporated milk, granulated sugar, salt, lemon peel and cinnamon stick. Cook over medium heat, stirring constantly with wooden spoon, until mixture just comes to a boil. Remove from heat. Strain into small bowl. Discard lemon peel and cinnamon. Stir in sherry. Cool to room temperature, stirring occasionally.

FOR CAKE:
PREHEAT
oven to 375º F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/2 cup powdered sugar.

COMBINE flour and salt in small bowl. Beat eggs in medium mixer bowl until foamy. Gradually add granulated sugar and the lemon rind. Beat for 4 minutes or until very light and fluffy. Stir in flour and salt. Lightly fold in butter. Quickly pour batter into prepared pan; spread evenly.

BAKE for 8 to 9 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. (Otherwise, the cake will be difficult to roll.)

TO FILL CAKE:
UNROLL
cake, remove towel. Spread filling over cake. Top with pine nuts. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with 2 tablespoons powdered sugar and cinnamon before serving.


Reviews:

Review This Recipe
  •  Star(s)

    Delicious.

    ca aikman from

    Although it's ranked as an intermediate, it is a pretty easy cake to assemble. The trickiest part is rolling up the cake. If you have some baking skills, give this recipe a try.

  •  Star(s)

    Very Good

    Laura Noun from Bolingbrook, IL

    This was easy to make and had a nice texture. It was definitly a hit.

  •  Star(s)

    Lemon Custard-Filled Cake Roll

    Noreen Gilbert from Burlington, MA

    This has a nice lemon taste. I made it for a friends dinner party. Everybody loved it and was asking for the recipe.

  •  Star(s)

    Lemon Custard Roll

    Marylou La Sala from BELLMORE, NY

    I just loved this cake. But I did make a few alterations. I omitted the pine nuts and instead of the cinnamon stick I used 1/8 tsp. of nutmeg. I used fresh lemon juice and water. Also I only used confectionary sugar on top. Delicious, hit of the party. This will definately be something I make often for parties and just after dinner deesert.

  •  Star(s)

    Lemon Custard filled cake roll

    Brandy W from

    Not hard to make

  •  Star(s)

    refreshing

    KATHY GREEN from South Daytona, FL

    this was such a refreshing dessert.

  •  Star(s)

    lemonishes

    Elizabeth Halfman from Davenport, IA

    I just went to Mexico and I made this recipe during a cooking class. It is wonderful, light in texture and taste. A true crowd pleaser.

  •  Star(s)

    Lemon Custard Filled Cake Roll

    Pauline Johnsey from North Stratford, NH

    I was very afraid to make thisroll.I had never made one before.It was kind of messy for me because I was afraid,but it came out quite good.I had it for dessert at home and everyone liked it.I will omitt the pine nuts next time.

  •  Star(s)

    Lemon Custard-Filled Cake Roll

    Barb Olson-Teates from MOHAWK, MI

    Wonderful, I omitted the salt, added pecans instead of pine nuts(my allergy) used splenda and now my husband and I both can enjoy. I used lemon juice instead of water....like the lemony taste!

  •  Star(s)

    Lemon Custard Cake Roll

    BETTY MRAZEK from Lombard, IL

    This is very, very good. I replaced three tablespoons of the 1/2 cup water called for in the custard with fresh lemon juice. Wonderful!

  •  Star(s)

    love lemon

    SHEILAH YOUNG from Oakley, CA

    my family goes nuts for lemon and this cake delivered. They can't wait for me to make it again

  •  Star(s)

    Lemon Cuatard-Filled Cake Roll

    Kathy Gamboa from Carrollton, MI

    Very Delicious and easy to make. If you are watching your salt intake, then you may omit salt entirely. You can also use the lo-fat evaporated milk too.

  •  Star(s)

    Yummy Lemon Custard-Filled Cake Roll

    patricia johnson from Lufkin, TX

    This was easy to make and taste good.My Husband love lemon so I make this for him.After one bit he said that this was perfect.He taken the rest to work with him.I definatey will be making this again.

  •  Star(s)

    tough cake

    Carmel Watson from SMYRNA MILLS, ME

    I have been cooking for many years and thought this recipe looked like a good one. I followed the directions to a tee and it came out very tough and with really very little flavor in the cake. Not soft and spongy at all.

  •  Star(s)

    Thumbs up for Lemon Custard Filled Cake Roll

    Linda Deslauriers from GRAND JUNCTION, CO

    I had this at at friends house recently and it was absolutely lovely and refreshing.

  •  Star(s)

    pretty good cake

    Louetta Nicolle from TORRANCE, CA

    I made this cake twice, the first time I followed directions all except the pine nuts, I used crushed walnuts instead. The second time I made this I used instant lemon pudding, they both turned out great! but, using the instant pudding was a lot faster.and you did not have all the extra cholesterol that is in the 2 egg yolks, so it is healthier.

  •  Star(s)

    Delicious, rich flavors.

    Angelica Baca from MENIFEE, CA

    It is excellent for parties and family gatherings. It was a big hit with my friends and family.

  •  Star(s)

    Adjustment needed for high altitude?

    Virjean Svoboda from Overgaard, AZ

    As a diabetic, I am always in search of sugar-free or lower-sugar desserts such as this. To reduce the sugar, I used sugar for the cake and Splenda for the custard filling. It had an excellent flavor but cake was a bit crumbly so did not slice well. I previously have baked the pumpkin cake roll, which turns out well. I live at 6,600 ft. elevation so perhaps may need to make a slight adjustment in ingredients next time to achieve desired results?

  •  Star(s)

    Filling lacking in flavor

    TIFFANY JOE from FRISCO, TX

    The filling really lacked in flavor and zestiness. I think maybe I added too little lemon juice or too much sherry.

  •  Star(s)

    Lemon Custard-Filled Cake Roll

    Stacey Armstrong from Morenci, AZ

    Wonderful dessert. Made it for Easter and everyone asked for the recipe! Will make again. Delicious lemony flavor, perfect spring dessert. Yum!

  •  Star(s)

    Lemon Custard Filled Cake Roll

    Madeline Welty from PAINTED POST, NY

    I give it a high five. I have made the pumkin roll many times and my family loves it and I am sure they will enjoy this cake roll as well.

  •  Star(s)

    Great

    Mary Lou Lynn from CHEYENNE, WY

    I love lemon so I added a little extra it was so light and good.

  •  Star(s)

    Lemon Custard filled Cake

    Vickie Henderson from VANCOUVER, WA

    this looks very easy and I love lemon can't wait to try it.This is the first receipe I am going to try this weekeend

  •  Star(s)

    Lemon Custard-Filled Cake Roll

    Diane Hupko from SACKETS HARBOR, NY

    These flavors blend together and just melt in your mouth!

  •  Star(s)

    LEMON CUSTARD CAKE

    LINDA DECHANT from JASPER, AR

    THIS WAS AN ELEGANT BUT EASY CAKE TO MAKE. IT EVEN SURPRISED MY IN-LAWS THAT I COULD MAKE SUCH A WONDERFUL DESSERT.

  •  Star(s)

    LEMON CUSTARD-FILLED CAKE ROLL

    Christine Burns from ROCK CREEK, OH

    MY HUSBAND LOVES CAKE ROLLS, SO I MADE THIS ONE AND HE LOVED IT ...AS WELL DID EVERYONE ELSE..THIS IS A GREAT RECIPE.

  •  Star(s)

    lemon custard- filled

    Narcisa P. Garza from Santa elena, TX

    this receipe looks very easy and simple i can't wait to try it.i rated five stars

  •  Star(s)

    Great Alternative

    KATH LARSEN from GLENDALE, AZ

    This is a great recipe if you are wanting something other than a boring boxed mix cake. Very easy to make, even if you've never made a rolled cake before. We absolutely loved it!

  •  Star(s)

    Delicious Lemon Treat

    Renee McFarlain from MCDONOUGH, GA

    This was a fresh tasting treat. I love anything lemon and this was no exception.

  •  Star(s)

    Add More Lemon

    Kathy Gilliland from Altoona, PA

    I added the extra lemon Juice and loved it. Lemon is my favorite flavor. I sy try this recipe to send to those church gatherings it goes over very well.

  •  Star(s)

    Wonderful

    Sharon Sharon from KOKOMO, IN

    I tried this recipe and it turned out great. The filling was very creamy and tasteful. The cake was very light with a good texture. I will make this again. I am also going to use the filling for cupcakes etc.

  •  Star(s)

    Lemon Custart-Filled Cake Roll

    Elaine Wilson from NAMPA, ID

    GREAT recipe!! I did make one small change...my husband loves lemon desserts so tart they make you pucker to just think of it. So, instead of the water in the custard, I put in the lemon juice from the lemon used for the peel. A rave review every time...

  •  Star(s)

    Good!

    Tracie Merlo from Fontana, CA

    Very easy to make.

  •  Star(s)

    Lemon Custard Cake Roll

    Becky Hantsbarger from WALNUT, IA

    I made this to take in to the office and I got compliments from everybody who had a taste. It's wonderful!

  •  Star(s)

    Lemon Custard-Filled Cake Roll

    Ruth Minsk-Whitehead from OCALA, FL

    This recipe deserves 10 stars. Absolutely wonderful. Better make two.

  •  Star(s)

    Yummy

    Vicki Reinert from Upland, CA

    Very tasty, I omitted the cinnamon stick in the filling and substituted lemon juice in place of sweet sherry for that extra zing!!!

  •  Star(s)

    Different but good different

    Barb McCammon from OSBORNE, KS

    I made this for the lemon lovers at work. They all liked it. I personally thought it was ok. (I'm not too big on lemon :)) I substituted lemon juice and rum flavoring. I will probably make this again.

  •  Star(s)

    Add berries for a delicious twist

    Donna Kolesar from PEQUANNOCK, NJ

    I added fresh blueberries and diced strawberries to the filling for added pizzazz (and the justify dessert as nutritious)! Just be sure to serve the cake shortly after making it as the fresh strawberries may make the cake soggy if stored too long.

  •  Star(s)

    wonderful winter treat!

    Sue Danko from PITTSBURGH, PA

    lemon custart-filled cake roll is a wonderful after the holiday treat! it's an unexpected way to make an ordinary dau into an extraordinary day!

  •  Star(s)

    Kids favorite

    CHRISTY HOY from CLINTON, MS

    This is great. My 10 year old LOVES lemon desserts. For his birthday he wanted a lemon cake and this was perfect. Everyone enjoyed it.

  •  Star(s)

    Very, Very good!

    Jan Wilkins from BLYTHEVILLE, AR

    Hubby chose this over chocolate.......now can you believe that? It was very, very good & a great "summer time" dessert.

  •  Star(s)

    Lemon & Easter go together

    Betty Ross from

    I liked this recipe a lot. I substituted lemon juice for sherry in the custard and liked it much better.

  •  Star(s)

    Luchious lemon

    melode Motycka from Graham, WA

    I enjoy making jelly rolls and this one is great. I did however increase the lemon a little as I like a little more tart result.

  •  Star(s)

    Lemon Custard Cake Roll

    Debbye Trueman from FRONT ROYAL, VA

    Lemon is my favorite cake so when I saw this recipe I had to make it. It was well worth the time and the effort to make it. Delicious is the only word that comes to mind.

  •  Star(s)

    REFRESHING

    Marcile Griffin from DAYTON, OH

    Very good and a refreshing lemon flavor. Nice alternative to the pumpkin roll.

  •  Star(s)

    Oh so good

    Evonne Robertson from FRASER, MI

    I love lemon and the lemon custard-filled cake roll did not let me down. It was great.

  •  Star(s)

    Lemon Custard-Filled cake Roll

    ANGELINA ROGERS from AKRON, OH

    Having my sister here for a week has been great. We made several desserts, this being one of them. We did make a few changes, like Carnation Fat Free Milk, and used some Splenda, but though it took a bit of time, between the two of us, we got it done, and had a good time doing it. We, as well as the rest of the family liked this very much, so we were pleased, and I sent her home with the recipe.

  •  Star(s)

    lemon custard-filled cake roll

    elaine hilton from little falls, NJ

    This cake is simply delicious. It takes a little time to make, but it is worth every minute of your time. Everyone will LOVE this!

  •  Star(s)

    Caramelishious

    Sandi Crager from KY

    I made this filled roll cake instead on lemon used caramel! Family loved it and wanted more! Try it, it is excellent

  •  Star(s)

    Sooooooo Good

    Vicki DeSormier from SANFORD, FL

    This is light and tasty. If you're in a hurry, you can fill it with lemon pudding.

Nutrition Facts

Serving Size: 1/10 of recipe

Servings Per Recipe: 10 

  • Calories: 380
  • Calories from Fat: 140
  • Total Fat: 16g (25% of DV)
  • Saturated Fat: 9g (45% of DV)
  • Cholesterol: 140mg (47% of DV)
  • Sodium: 170mg (7% of DV)
  • Carbohydrates: 52g (17% of DV)
  • Dietary Fiber: 1g (4% of DV)
  • Sugars: 38g
  • Protein: 7g
  • Vitamin A: 8% of DV
  • Vitamin C: 0% of DV
  • Calcium: 10% of DV
  • Iron: 6% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Lemon Custard-Filled Cake Roll

Ingredients

  • CREAM FILLING
  • 1/3 cup corn starch
  • 1/2 cup water
  • 2 large egg yolks
  • 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • Peel of 1/2 fresh lemon
  • 1 cinnamon stick
  • 2 tablespoons sweet sherry
  • CAKE
  • 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle on towel and for topping)
  • 1 cup sifted flour
  • 1/8 teaspoon salt
  • 3 large eggs
  • 1/2 cup granulated sugar
  • Zest of 1/2 fresh lemon
  • 1 stick (1/2 cup) unsalted butter, melted, cooled
  • 1/4 cup pine nuts
  • Ground cinnamon powder for dusting

 

Directions

FOR FILLING:
DISSOLVE
cornstarch in water in medium, heavy-duty saucepan. Add egg yolks; mix well. Add evaporated milk, granulated sugar, salt, lemon peel and cinnamon stick. Cook over medium heat, stirring constantly with wooden spoon, until mixture just comes to a boil. Remove from heat. Strain into small bowl. Discard lemon peel and cinnamon. Stir in sherry. Cool to room temperature, stirring occasionally.

FOR CAKE:
PREHEAT
oven to 375º F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/2 cup powdered sugar.

COMBINE flour and salt in small bowl. Beat eggs in medium mixer bowl until foamy. Gradually add granulated sugar and the lemon rind. Beat for 4 minutes or until very light and fluffy. Stir in flour and salt. Lightly fold in butter. Quickly pour batter into prepared pan; spread evenly.

BAKE for 8 to 9 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. (Otherwise, the cake will be difficult to roll.)

TO FILL CAKE:
UNROLL
cake, remove towel. Spread filling over cake. Top with pine nuts. Reroll cake. Wrap in plastic wrap and refrigerate for at least one hour. Sprinkle with 2 tablespoons powdered sugar and cinnamon before serving.

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