Gypsys Arm Cake - egg yolks

Method

• To make 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 one-and-a-half cups of the milk and the cinnamon stick in a medium-sized saucepan over medium-high heat.
• Scald, 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 gradually whisk it into the egg yolk and flour mixture.
• Return this mixture to the saucepan and cook, stirring constantly, until the mixture comes to a boil.
• Continue cooking for at least two 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 375 degrees.
• Line a 17-by-11-by-1-inch jellyroll pan with parchment paper.
• Brush with oil or melted butter and dust with flour.
• To prepare the cake, beat the egg yolks with three-quarters of the cup of 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 one quarter of the egg whites into the flour and egg yolk mixture, then fold 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, 8 to 10 minutes.
• While the cake is baking, sift one tablespoon of the confectioners' sugar on a clean tea towel.
• 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 cinnanmon and sift it over the top of the cake.
• Serve immediately.