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Not Gypsy's Arm

----- Original Message ----- 
From: Gail 
Sent: Friday, March 25, 2011 4:27 PM
Subject: 1964-or so recipe for sherry syrup soaked sponge cake

I lost the recipe I used to make in 1964-5 or so when I was first married. 
It was for a sponge cake that you baked in a bundt pan or a tube pan, then 
poured a sherry syrup (Harvey's bristol cream was what I used) over it when 
baked and slightly cooled.  Either the syrup or the cake had cinnamon in it. 
I got the recipe from either House and Garden magazine, or House Beautiful...
and I seem to remember it being characterized as a "gypsy's arm" cake, but 
recipes for that cake are all sponge cake rolls around a sherry cream filling...
not what I am looking for.  Any help you can give will be greatly appreciated!


Hello Gail,

Sorry, I had no better success.


Timm sent this:

Gypsy’s Arm Cakes are a version of a Spanish dessert called “Brazo de Gitano” 
and is popular in some Mexican restaurants. The first two recipes below are 
Mexican style cakes while the third is a Columbian version using the Sherry syrup. 
Columbian style Gypsy’s Arm Cakes often and decorated with meringues and/or berries. 

Timm in Oregon

Gypsy's Arm Rolled Sponge Cake


5 large eggs, separated
1/4 cup sugar
1/4 cup flour
1/4 cup cocoa powder
1 teaspoon pure vanilla extract
4 tablespoons sifted confectioners' sugar
1 cup heavy cream, whipped
1-1/4 teaspoon rum extract
1 tablespoon superfine sugar


Preheat oven to 350F degrees. Beat the egg yolks and 1/4 cup sugar until thick 
and smooth. Stir in the flour, cocoa and vanilla extract; blend well. 
Whip the egg whites until stiff, but not dry. Fold into the yolk and flour mixture. 
Butter an 8 x 15 inch baking pan and line with a baking parchment paper or wax paper. 
Butter well again and dust lightly with 2 tablespoons of the confectioners' sugar. 
Pour the batter into the pan and spread out evenly. Bake the cake for 15 minutes. 
Let cool for 5 minutes and then turn onto a cloth to cool; after 10 minutes peel 
the paper off. 
Combine the whipped cream, rum and sugar. Adjust to taste. Spread over cake and 
roll cake like a jellyroll, starting with the long edge. Sprinkle with remaining 
confectioners' sugar. Serve in slices. 

Note: Superfine sugar can be made at home by simply placing the desired amount of 
granulated sugar in a blender and blend at high speed for about 30 seconds.

Gypsy's Arm Cake


For the Pastry Cream: 

5 large egg yolks 
6 tablespoons sugar 
1/4 cup all purpose flour 
1 pinch salt 
1-1/2 cups milk
1 cinnamon stick 

For the Cake: 

7 larges eggs at room temperature, separated 
1 cup granulated sugar, divided 
1-1/4 cup cake flour 
1 teaspoon baking powder 
1/2 teaspoon salt 
1 teaspoon pure vanilla extract
3 tablespoons confectioners' sugar, divided 
1/4 teaspoon cinnamon


For the Pastry Cream: Whisk the egg yolks with the sugar in a medium-sized bowl 
until they are thick and lemon colored. Whisk in the flour and the salt and reserve. 
Place 1-1/2 cups of milk and the cinnamon stick in a medium-sized saucepan over 
medium-high heat. Scald the milk and remove from the heat, cover and let stand for 
15 minutes. 
Remove the cinnamon stick from the milk and discard. Return the milk to the scalding 
point over medium-high heat and very gradually whisk it into the egg yolk and flour 
mixture. Return this mixture to the saucepan and cook while stirring constantly until 
the mixture comes to a boil. Continue cooking for at least 2 minutes, until the pastry 
cream thins slightly and the flour taste has cooked out of it. Remove from the heat, 
transfer to a bowl, cover and cool.
Preheat the oven to 375F degrees. 
Line a 11 x 17 x 1 inch jellyroll pan with parchment paper; brush with oil or melted 
butter and dust with flour. 
For the Cake: Beat the egg yolks with 3/4 cup sugar in the bowl of an electric mixer, 
using the whisk attachment, until the mixture is thick and lemon colored. Sift together 
the dry ingredients. Remove the whisk attachment and, using the mixer attachment, add 
the dry ingredients at low speed, mixing until just incorporated. Add the vanilla, mix 
quickly and thoroughly and reserve. The mixture will be quite thick.
In a separate bowl, whisk the egg whites with the pinch of salt until they form stiff 
points. Add the remaining sugar and whisk until the egg whites become glossy, an 
additional 30 seconds. Fold 1/4 of the egg whites into the flour and egg yolk mixture 
and then fold in the remaining egg whites in, working quickly.
Spread the cake mixture in the prepared pan and bake until the cake is golden and the 
top springs back when lightly pressed, about 8 to 10 minutes. 
While the cake is baking, sift 1 tablespoon of the confectioners' sugar on a clean tea 
Remove the cake from the oven and immediately turn it over on top of the sugar dusted 
towel. Peel the parchment paper from the cake and, working from the long side, gently 
roll the cake in the towel. Cool for about 30 minutes.
When the cake has cooled, unroll it. Trim off the edges of the cake. If necessary, thin 
the pastry cream slightly with additional milk, to easy spreading consistency. Spread 
an even layer on the cake. Carefully reroll the cake and place it seam side down on a 
serving platter. 
Mix together the remaining confectioners' sugar and the cinnamon and sift it over the 
top of the cake. Serve immediately. 

Gypsy's Arm Cake


For the Filling:

5 large egg yolks
2 cups milk
1/3 cup cornstarch
1/2 cup sugar
1 cinnamon stick
1 teaspoon pure vanilla extract
Pinch salt

For the Sherry Syrup:

1-1/2 cups sugar
1 cup water
1/2 cup dry sherry
1 strip of lemon peel

For the Cake:

7 large eggs, separated
3/4 cup sugar
1 cup cake flour, sifted


For the Filling: In heavy saucepan, beat the egg yolks with wooden spoon 
until lemon colored. Add the sugar and salt; beat well. Dissolve the 
cornstarch in a little of the milk; add with rest of milk to the egg 
mixture. Add the cinnamon stick. Cook over medium heat while stirring 
constantly, until the mixture thickens to heavy custard. Remove from 
the heat, remove the cinnamon stick and add the vanilla extract; set 
aside to cool.
For the Sherry Syrup: Add the sugar and lemon peel to the water and boil 
for about 10 minutes. Remove the lemon peel and add the sherry; reduce 
to syrup consistency.
For the Cake: Beat the egg whites in electric mixer at high speed until 
soft peaks form. Add the yolks, one at a time. Add the sugar, 1 tablespoon 
at a time. Lower the speed of the mixer to folding speed and add the flour 
gradually. Bake in wax paper lined jelly roll pan, 11 x 17 x 1 inch size, 
at 400F degrees for about 12 minutes. Sprinkle a cloth kitchen towel with 
sugar. When cake is done, immediately invert onto the towel. Remove the 
waxed paper. Spread cake with filling and roll up length-wise like a jelly 
roll. Place on an ovenproof serving tray. Slowly soak cake with the Sherry 
syrup and let rest to asorb the syrup.

Gail says no:

No, alas...the cake I had the recipe for was baked in a tube or bundt pan, 
and the syrup was poured over it once it came out of the oven...cream sherry 
and cinnamon figured largely in the syrup, as I remember it.  But thanks for 
the try...this is the usual kind of recipe for "gypsy's arm"...jelly roll pan 
and custard filling, etc.
While not exactly as she requested, I do have a recipe excellent Irish Cream Bundt Cake 
I think your reader would enjoy. She could easy add some cinnamon to the recipe if she 
found it necessary, but in all, I think she will thoroughly enjoy this cake.

Timm in Oregon

Irish Cream Bundt Cake 


Butter and flour for coating the bundt pan
1 cup pecans, chopped
18.25 ounce package yellow cake mix
3.4 ounce package instant vanilla pudding mix
4 large eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur 


Preheat the oven to 325F degrees. Butter and flour a 10 inch Bundt pan. 
Sprinkle the chopped nuts evenly over the bottom of the pan. 
In a large bowl, combine the cake mix and pudding mix. Mix in the eggs, 
1/4 cup water, 1/2 cup oil and 3/4 cup of Irish cream liqueur. Beat for 
about 5 minutes at high speed. Pour the batter over the nuts in the pan. 
Bake the cake in the preheated oven for 60 minutes or until a toothpick 
inserted into the cake comes out clean. Let cool for 10 minutes in the 
pan and then invert onto the serving dish. 

For the Glaze: In a saucepan, combine the butter, 1/4 cup water and 
1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring 
constantly. Remove from the heat and stir in 1/4 cup of Irish cream. 
Prick top and sides of cake. Spoon the glaze over the top and brush onto 
sides of cake. Allow the cake to absorb the glaze and keep repeating until 
all of the glaze is used.
On 04/22/11, you posted a request for a sherry-flavoured cake here:

This piqued my interest, so after some digging, I have found 2 recipes
that could be what Gail was looking for. They aren't sponge cakes
(sponge cakes are made by beating eggs until foamy & then adding
flour, sugar, leavening, & flavourings), but are instead butter cakes
(made with the creaming method, where sugar & butter are creamed
together, then eggs beat in & finally the rest of the ingredients are
mixed in). I wouldn't be surprised however, if after 40 years the
mixing method was forgotten. (I would forget within a month!) These
recipes don't appear to be dense like pound cakes & could easily be
confused with sponge or chiffon cakes.

The 2 recipes I found are here (The Sun Sentinel's recipe finder service):

and here (Los Angeles Times' Home Section):

Both of the recipes have a sherry glaze & are made from scratch. The
one from LA Times does not have any spices & the recipe is from a bed
& breakfast that gives mini Bundts to returning guests as a thank-you.
The Sun Sentinel one does have spices & is an old recipe. In searching
for the recipe, a lot of small, independent bakeries make Sherry Bundt
Cakes, for those to busy to make a scratch cake.


Morton's Chocolate Souffle

----- Original Message ----- 
From: Mia 
Sent: Thursday, March 31, 2011 9:26 PM
Subject: Chocolate Souffle Recipe

Hi there. I've been trying to find the Chocolate Souffle Recipe that 
Morton's Steak House uses. If you could help, that'd be great.


Hello Mia,

Sorry, I had no success locating this recipe. There's a webpage that CLAIMS to have it - it has the title and a partial list of ingredients, but the link there only takes you to a Facebook page, and the link on the Facebook page just takes you back to the webpage. Going in circles. No full recipe in sight.


Jay sent this recipe:


Could this be the recipe for Morton's Chocolate Souffle that Mia is 
looking for? Note that it is made in souffle cups.  If this isn't it, 
there is a Morton's Steakhouse cookbook out there.

Morton's Legendary Hot Chocolate Cake

1 1/1 cups unsalted butter, at room temperature, plus more for the
 souffle cups
Granulated sugar
12 ounces bittersweet or semisweet chocolate, coarsely chopped
8 large egg yolks, plus 7 large eggs
1 1/2 cups confectioners' sugar
1/4 cup all-purpose flour
18 fresh raspberries
6 scoops vanilla ice cream

1. Preheat the oven to 350F. Generously butter six 6-ounce souffle
cups and sprinkle each with granulated sugar. Tap out the excess
2. In the top of a double boiler set over barely simmering water,
melt the butter and chocolate together. Remove the top of the
double boiler pan from the heat.
3. In the bowl of an electric mixer fitted with the whisk
attachment and set on low speed, beat the egg yolks and eggs for
about 2 minutes, or until light and smooth. With the mixer running,
pour the melted chocolate into the bowl and mix for about 2 minutes
4. Put the confectioners' sugar and flour in a fine-mesh sieve and
sprinkle into the chocolate mixture. With the mixer on medium
speed, beat for 30 seconds, or until well mixed.
5. Pour the batter into the prepared souffle cups, leaving about
1/4 inches of space below the rim. Set the souffle cups on a baking
sheet and bake for 18 to 20 minutes, or until puffed and about 1
inch higher than the rim. The centers will be soft but not sticky.
6. Remove the cakes from the oven and immediately invert each onto
a serving plate. Remove the cup, and garnish each plate with three
raspberries and a scoop of vanilla ice cream.

Source: The Secret Recipe Forum -

Mia says no"

Hi. I believe that's their Chocolate Lava Cake recipe. 

Cushman's Marigolds

----- Original Message ----- 
From: Marlisse 
Sent: Tuesday, March 29, 2011 3:22 PM
Subject: Cushman's Marigolds

When I was a little girl in Brooklyn my mother would take me and my sister and 
brother to Cushman's.  We would get marigolds - little cakes frosted with a 
orangey/lemony or chocolate icing.  I've been searching off and on for the recipe. 
Would you be able to help me?

Thank you for any assistance.


Hi Marlisse,

I wish I could help, but I had no success locating this recipe. There are a few mentions of Cushman's Marigolds, but no recipes. There are some "marigold cake" recipes, but they are full-sized cakes and do not mention Cushman's.



Olive Garden's Mixed Grill

----- Original Message ----- 
From: Judi
To: phaedrus 
Sent: Sunday, March 27, 2011 12:34 PM

i was wondering if you could get me a recipe from olive garden its called 
mixed grill .it has boneless chicken , chunks of steak, veggies and potatoes. 
thank you 

Hi Judi,

Olive Garden previously served a chicken & Italian sausage mixed grill. The recipe for that is on my site at:

Mixed Grill

However, they are currently serving a mixed grill of marinated steak and chicken pieces on skewers. I had no success locating that recipe. It does not appear to be available. I had no success looking for the marinade that they use for this dish.


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