Homemade Brazo Gitano (Print View)

Light vanilla sponge cake filled with sweet guava paste and crowned with fluffy meringue

# Components:

→ 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 (optional)

# Preparation Steps:

01 - Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper and lightly grease.
02 - In a large bowl, beat egg yolks with half the sugar and vanilla extract until pale and thick.
03 - In a separate bowl, whisk egg whites with remaining sugar and salt (plus cream of tartar, if using) until stiff peaks form.
04 - Gently fold the egg whites into the yolk mixture, then sift in the flour and fold just until combined.
05 - Pour batter into prepared pan and spread evenly. Bake for 12 to 15 minutes, or until the cake springs back when 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 up with the towel from the short end and let cool completely.
07 - Gently melt guava paste with water in a small saucepan over low heat, stirring until smooth. Let cool to room temperature.
08 - Unroll the cooled cake and spread the guava filling evenly over the surface.
09 - Roll up the cake tightly without the towel. Transfer to a serving platter, 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 roll.
12 - Torch the meringue with a kitchen torch for a golden finish, or briefly bake under a broiler, watching closely to prevent burning.
13 - Chill for at least 30 minutes before slicing. Serve chilled and enjoy.

# Expert Advice:

01 -
  • The sponge cake stays impossibly light and tender, nothing like those dense store-bought versions that sit heavy in your stomach.
  • That guava filling hits different when it's warm and slightly runny before you roll it, creating pockets of sweet paste throughout.
  • The meringue topping feels like you've done something fancy, but it's honestly the easiest part of the whole process.
02 -
  • If you don't roll the warm cake in a towel right after baking, it will crack when you try to unroll and fill it later, so do this step while the cake is still hot enough to be flexible.
  • The guava paste must be cooled completely before spreading or it will melt into the cake layers and make everything soggy instead of maintaining that beautiful contrast of textures.
  • When folding the meringue into the yolks, go slowly and be patient, because rushing this step is what creates dense, uneven cakes that don't rise properly in the oven.
03 -
  • Get your jelly roll pan dimensions exactly right because too small and your cake will be thick and hard to roll, too large and it'll be paper-thin and tear easily.
  • Room temperature egg whites are non-negotiable for meringue, so take them out of the fridge 30 minutes before you need them.
  • The sugar in your meringue must be added gradually while beating, not all at once, or you'll end up with a grainy, dull topping instead of glossy and smooth.
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