Homemade Brazo Gitano (Printable)

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 Steps:

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, then sift in the flour and fold just until combined, being careful not to deflate the whites.
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 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 with the seam side facing down.
10 - In a clean bowl, beat egg whites 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 - Optional: Torch the meringue with a kitchen torch for a golden finish, or briefly bake under a broiler, watching closely to avoid burning.
13 - Chill for at least 30 minutes before slicing. Slice carefully and serve.

# Expert Suggestions:

01 -
  • It looks showstopping but won't keep you in the kitchen all evening because the actual baking happens in just 15 minutes.
  • That tender sponge cake with bright guava paste and silky meringue is the kind of dessert that makes people think you've trained in a professional kitchen.
  • Once you nail the technique, you can swap the filling with mango, passion fruit, or whatever paste calls to you that week.
02 -
  • The most common mistake is overworking the batter when folding the whites in, which deflates all that airy lightness and turns your cake dense and heavy instead of cloud-like.
  • That jelly roll pan size matters because too small and your cake gets thick and cakey, too large and it spreads thin and tears when you roll it.
  • Room temperature ingredients blend together more smoothly, so separate those eggs and leave them out for 20 minutes before you start if you have the time.
  • The meringue must go on chilled or near-chilled cake or it will start to weep and break down before you can even toast it.
03 -
  • Use a serrated knife dipped in hot water and wiped dry between each slice for picture-perfect cuts with no squishing or cracking.
  • If your meringue weeps or separates, you likely spread it on cake that was too warm, so make sure everything is chilled before that final topping goes on.
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