Homemade Brazo Gitano with Guava (Printer-friendly)

Classic Puerto Rican rolled sponge cake filled with sweet guava paste and crowned with fluffy meringue.

# What You'll Need:

→ Sponge Cake

01 - 4 large eggs, separated
02 - 9/16 cup granulated sugar, divided
03 - 1 teaspoon vanilla extract
04 - 1 cup all-purpose flour
05 - 1/4 teaspoon salt

→ Filling

06 - 8 ounces guava paste
07 - 2 tablespoons water

→ Meringue Topping

08 - 3 large egg whites
09 - 1/2 cup granulated sugar
10 - 1/2 teaspoon cream of tartar

# How To Make It:

01 - Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper and lightly grease the surface.
02 - In a large bowl, beat egg yolks with half the sugar and vanilla extract until pale and thick, approximately 3-4 minutes.
03 - In a separate clean bowl, whisk egg whites with remaining sugar, salt, and cream of tartar until stiff peaks form.
04 - Gently fold the whipped egg whites into the yolk mixture. Sift in the flour and fold just until combined, being careful not to deflate the mixture.
05 - Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when lightly touched.
06 - While still warm, invert the cake onto a clean kitchen towel dusted with sugar. Carefully peel off the parchment paper. Roll the cake tightly with the towel from the short end and allow to cool completely.
07 - In a small saucepan over low heat, gently melt guava paste with water, stirring until smooth. Allow to cool to room temperature.
08 - Unroll the cooled cake and spread the guava filling evenly across the surface.
09 - Roll up the cake tightly without the towel. Transfer to a serving platter with seam side down.
10 - Beat egg whites in a clean bowl until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
11 - Spread or pipe the meringue over the top and sides of the rolled cake.
12 - Using a kitchen torch, carefully torch the meringue for a golden finish, or briefly place under a hot broiler while watching closely to prevent burning.
13 - Refrigerate for at least 30 minutes before slicing. Serve chilled.

# Expert Advice:

01 -
  • It looks fancy: People will think you spent hours, when really you've got this down in about an hour, and most of that is just cooling time.
  • The texture contrast is addictive: That pillowy sponge, the jammy guava filling, and the cloud-like meringue all compete for your attention with every bite.
  • It actually isn't as fussy as it seems: Once you roll that first cake, you'll realize you've been overthinking it the whole time.
02 -
  • Egg white separation is non-negotiable: Even the tiniest speck of yolk will prevent your whites from whipping up, so crack them into a separate bowl first and transfer them only when you're sure they're clean.
  • Guava paste consistency changes everything: Some brands are thicker than others, so if yours seems too stiff, add water a teaspoon at a time until you get something spreadable without being runny.
03 -
  • Use an offset spatula or bench scraper: This makes spreading the guava filling infinitely easier and keeps your cake from tearing while you work.
  • A damp kitchen towel prevents sticking: If your cake wants to stick when rolling, a barely damp towel beneath it helps everything move smoothly without damaging the delicate sponge.
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