Homemade Brazo Gitano (Printable)

Light vanilla sponge rolled with sweet guava paste and crowned with fluffy meringue for a stunning Puerto Rican dessert.

# What You'll 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

→ Guava 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

# Method:

01 - Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.
02 - In a large bowl, beat egg yolks with half the sugar and vanilla extract until pale and thick, approximately 2-3 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 egg whites into the yolk mixture, then sift in the flour and fold just until combined, avoiding deflation.
05 - Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.
06 - While warm, invert cake onto a clean kitchen towel dusted with sugar. Carefully peel off parchment paper. Roll cake with towel from short end and 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 cooled cake and spread guava filling evenly over the surface.
09 - Roll up cake tightly without the towel. Transfer to 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 meringue over top and sides of cake roll.
12 - Optional: Torch meringue with kitchen torch for golden finish, or briefly broil watching closely to prevent burning.
13 - Chill for at least 30 minutes before slicing. Serve immediately.

# Expert Advice:

01 -
  • The sponge cake is so delicate and forgiving that even your first attempt will taste like you've been making it for years.
  • Guava paste does most of the flavor work for you, so you get to be the hero without the stress.
  • That meringue top makes everyone think you spent hours in the kitchen when you really just whisked some egg whites.
  • It's the kind of dessert that fits equally well at a birthday party or a quiet Tuesday night craving.
02 -
  • The egg whites must be completely separated from the yolks—even a tiny drop of yolk will keep them from whipping properly, so take your time cracking eggs into a separate bowl first.
  • Rolling the warm cake with the towel isn't just tradition; it helps the cake set into that roll shape so it won't crack when you fill it, so don't skip this step even though it feels fussy.
  • If your meringue starts to look grainy or separated after you torch it, that means it's beginning to cook the eggs, which is actually what you want (it's safer to eat), but it also means you need to work quickly.
03 -
  • Room temperature eggs are non-negotiable—they whip faster and higher, giving you that cloud-like texture that makes people ask if you really made this yourself.
  • If your guava paste is stubborn and won't melt smoothly, you can warm it in the microwave in 10-second intervals instead of the stovetop, stirring between each one until it reaches the right consistency.
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