Homemade Brazo Gitano (Printable Version)

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

# Ingredient List:

→ 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

# Directions:

01 - Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper and lightly grease the surface.
02 - Beat egg yolks with half the sugar and vanilla extract in a large bowl until pale and thick.
03 - In a separate bowl, whisk egg whites with remaining sugar, salt, and cream of tartar until stiff peaks form.
04 - Gently fold the egg white mixture into the yolk mixture, then sift in the flour and fold until just combined.
05 - Pour batter into the prepared pan and spread evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.
06 - Invert the warm cake onto a clean kitchen towel dusted with sugar. Carefully peel off the parchment paper and roll the cake with the towel from the short end. 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 guava filling evenly over the surface. Roll tightly without the towel and transfer seam side down to a serving platter.
09 - Beat egg whites in a clean bowl until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
10 - Spread or pipe meringue over the top and sides of the roll.
11 - Use a kitchen torch to lightly brown the meringue for a golden finish, or place under a broiler for 1-2 minutes, watching closely to prevent burning.
12 - Refrigerate for at least 30 minutes before slicing and serving.

# Expert Advice:

01 -
  • The cake is impossibly light and fluffy, like eating sweetened air with actual structure.
  • That guava filling tastes like a secret—rich and jammy without being heavy.
  • The meringue topping feels fancy but doesn't require special skills or equipment you don't already have.
02 -
  • Separated eggs must be completely free of yolk when you beat the whites—even a speck of yolk prevents them from reaching stiff peaks, which ruins the cake's texture.
  • Rolling the cake while it's warm is essential; once it cools, it becomes brittle and will crack, so don't wait.
  • The guava paste must cool before spreading, or the warmth will make the cake soggy and cause the filling to slide around.
03 -
  • Let eggs sit at room temperature for 15 minutes before separating—they're easier to separate and whip up faster and fuller.
  • If the guava paste has a hard layer on top from sitting, scrape it off or warm the whole container gently in a hot water bath before using.
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