Homemade Brazo Gitano (Printable Version)

Light vanilla sponge rolled with sweet guava paste and topped with fluffy meringue

# What You Need:

→ Sponge Cake

01 - 4 large eggs, separated
02 - 3/4 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 the mixture becomes pale and thick.
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, then sift in the flour and fold just until combined without overmixing.
05 - Pour the batter into the prepared pan, spread evenly, and bake for 12 to 15 minutes 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 - Gently melt guava paste with water in a small saucepan over low heat, stirring until smooth. Cool to room temperature.
08 - Unroll the cooled cake and spread the guava filling evenly over the entire surface.
09 - Roll up the cake tightly without the towel and transfer to a serving platter with the seam side facing 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 cake roll.
12 - Optional: Use a kitchen torch to brown the meringue for a golden finish, or briefly place under a preheated broiler while watching closely to avoid burning.
13 - Refrigerate for at least 30 minutes before slicing. Serve chilled and enjoy.

# Expert Advice:

01 -
  • The contrast between feathery sponge cake, sweet guava paste, and silky meringue creates three distinct textures in every bite, and honestly, that's what makes it addictive.
  • It looks devastatingly elegant when sliced, but the process is more forgiving than you'd think once you understand the rhythm.
02 -
  • Rolling the warm cake is actually easier than waiting for it to cool first—warmth gives you flexibility, and the towel prevents sticking while the cake sets into shape.
  • Separating eggs cleanly (no yolk in the whites) is non-negotiable; even a tiny bit of fat prevents proper whipping, and you'll end up with deflated meringue instead of peaks.
03 -
  • Room temperature eggs whip faster and incorporate more air than cold ones, so take them out of the fridge thirty minutes before you start—it's a small detail that speeds everything up.
  • A paste made from mango or raspberry works beautifully if you want to swap out the guava, though guava's floral sweetness feels most at home in this classic Puerto Rican version.
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