This gypsy arm velvet(red velvet), is one of my favorite biscuits.

This is probably the prettiest red cake. We are used to seeing it in cake format, with several layers, but this cake I like so much that I have not hesitated to make a rolled version in the shape of a gypsy arm or homemade tiger.

The cream is still the original. A soft cream of cream cheese with a touch of vanilla, which you know that I love, and that has a sweet and savory taste at the same time very original and characteristic of this cake.

It is a very simple recipe that will be just as rich if we do not put the dye, although it will not be as pretty. Let's get our velvet red gypsy arm so beautiful and so red!


For the sponge

  • 120 g flour
  • 15g cocoa powder + 1 extra tablespoon to sprinkle
  • a teaspoon of yeast powder
  • a pinch of salt
  • 100 g sugar
  • 50 g brown sugar
  • 4 eggs
  • 30ml olive oil
  • 30ml skimmed yogurt
  • A teaspoon of red dye (the final amount will depend on the type of dye you use and the color tone you like)

For the filling:

  • 200ml very cold liquid cream
  • 30 g sugar
  • 100g cream cheese
  • Half a teaspoon of pure vanilla extract


Preheat oven to 180oC.

In a bowl, combine all dry ingredients except sugar. Book.

In a large bowl we mix the eggs with the two kinds of sugar and beat at maximum speed until the mixture is frothy and bleached (when pale).

Then add the oil, yogurt, red dye and vanilla and mix well.

We prepare a mold (mine measures 24 x 34 cm). We grease it well and place a baking paper on top. Reserve

Gradually overturn the flour and cocoa mixture and over the bowl with the egg mixture and mix well. We poured it over our mold.

We baked for about 15 minutes.

Meanwhile, we prepare a damp rag on the countertop. When the cake is tempered, we sprinkle it with cocoa powder and pour it very carefully onto the damp cloth.

We remove the paper from the cake and roll it over the damp cloth. Let it rest until it cools completely.

While the cake cools, in a large bowl we beat the cheese until it has a creamy texture. Add the sugar and vanilla. Mix and gradually add the cold liquid cream

We unroll the cake carefully and spread over it our filling. We roll to form the gypsy arm with care not to squeeze too much and wrap it completely with film paper. Let's sit for a few hours in the fridge or half an hour in the freezer

We decorate our gypsy arm with some red fruits, some whipped cream and sprinkle some pure cocoa powder.

Tips and Tricks

  • You can bake in a round pan to have a round cake
  • You can freeze it well wrapped in film paper and let it thaw for 24 hours in the fridge
  • Difficulty: easy
  • Preparation time: 40 minutes (more time to cool it although you can take it from the pull if you want)
  • Servings: 8

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