Homemade Brazo Gitano with Guava

The first time I attempted Brazo Gitano, I was hosting a small dinner party and wanted to impress my Puerto Rican friend. I spent the whole morning anxious about whether the sponge would crack during rolling, but there's something almost magical about how the cake gives way when it's still warm. The kitchen smelled like vanilla and anticipation, and when I finally torched that meringue topping until it was golden and kissed with caramel, I knew I'd made something special. Now it's become my go-to celebration dessert, the kind of treat that makes people lean in closer when you bring it to the table.

Last Christmas, I made three of these rolls back to back because my family kept requesting them for different gatherings. I learned through trial and error that the secret really lies in rolling the cake while it's still warm, that brief window when the sponge is pliable enough to bend without protesting. By the third one, I had the rhythm down, melting guava paste in one pan while the cake baked, moving through my kitchen like I'd been making this dessert for years instead of just weeks.

Ingredients

• 4 large eggs, separated: Room temperature eggs whip up better and create more stable meringue, so take them out about 30 minutes before you start baking
• 150 g granulated sugar, divided: Splitting the sugar between yolks and whites helps both components achieve proper volume and structure
• 1 tsp vanilla extract: Pure vanilla extract makes a noticeable difference here since the sponge flavor is delicate and simple
• 120 g all-purpose flour: Sift the flour twice to avoid any lumps that could create tears in your delicate sponge cake
• 1/4 tsp salt: A tiny amount enhances the vanilla flavor and balances the sweetness of the guava filling
• 225 g guava paste: Look for blocks of guava paste in the Latin aisle or specialty markets, thinner slices melt more evenly
• 2 tbsp water: Just enough liquid to help loosen the guava paste as it warms, creating a spreadable consistency
• 3 large egg whites: For the meringue topping, these should be completely free of any yolk traces or they won't whip properly
• 100 g granulated sugar: Superfine sugar dissolves more quickly into the meringue, but regular sugar works if you beat it longer
• 1/2 tsp cream of tartar: This stabilizes the meringue and helps it hold its shape, especially if you live somewhere humid

Instructions

Prepare your workspace and pan:

Preheat your oven to 180°C and line a 10x15 inch jelly roll pan with parchment paper, then grease lightly. The parchment is non-negotiable here, it's your insurance policy for getting the cake out intact.

Whip the yolks until pale:

Beat the egg yolks with half the sugar and vanilla until they're thick and pale yellow, about 3-4 minutes. You're looking for ribbons that hold their shape briefly when you lift the beaters.

Make the meringue base:

In a completely clean bowl, whip the egg whites with remaining sugar and salt until stiff peaks form. The whites should stand up straight when you lift the whisk without drooping at all.

Combine gently:

Fold about a third of the whites into the yolks to lighten the mixture, then sift the flour over everything and fold together before incorporating the remaining whites. Stop as soon as you no longer see dry streaks.

Bake until just set:

Spread the batter evenly in your prepared pan and bake 12-15 minutes until the cake springs back when lightly touched. It should be lightly golden, not browned.

Roll while warm:

Invert immediately onto a sugar-dusted towel, peel off the parchment, and roll from the short end. Let it cool completely rolled up, this trains the cake to hold its shape later.

Prepare the guava filling:

Melt guava paste with water over low heat, stirring constantly until smooth and spreadable. Let it cool to room temperature so it doesn't melt the cake.

Fill the roll:

Unroll the cooled cake carefully and spread the guava filling evenly, leaving a slight border around the edges. Roll it back up tightly without the towel.

Make the meringue:

Beat egg whites to soft peaks, then gradually add sugar and cream of tartar until stiff and glossy. The mixture should feel smooth between your fingers, not gritty.

Top and finish:

Spread or pipe meringue over the entire roll, then torch until golden or broil briefly watching constantly. Chill at least 30 minutes before slicing into clean rounds.

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My grandmother asked me to make this for her 80th birthday celebration, and I was nervous about transporting such a delicate dessert. I carried it carefully like it was made of glass, but seeing her face light up when she saw that torched meringue made every moment of anxiety worth it. She told me it tasted exactly like the ones she remembered from bakeries in San Juan, which might be the best compliment I've ever received.

Getting The Roll Right

The timing between pulling the cake from the oven and rolling it is everything, maybe 30 seconds too long and you'll hear that disappointing crack as you try to shape it. I keep a clean kitchen towel ready and dusted with powdered sugar before I even put the cake in the oven now, because there's no time to search for one when the timer beeps. The sugar on the towel prevents sticking and also adds a subtle sweetness to the exterior of the cake.

Working With Guava Paste

Guava paste can be stubborn to work with, hard and resistant when it's cold but suddenly too loose if you overheat it. I slice it into thin rounds before melting, which helps it warm through evenly without scorching or developing hot spots. Some people add a splash of lime juice to brighten the filling, but I prefer the pure concentrated guava flavor on its own.

Meringue Mastery

The meringue topping is what transforms this from a simple rolled cake into something that feels like a celebration, especially when you take that kitchen torch to it and create those caramelized peaks and valleys. A stand mixer makes this step effortless, but a hand mixer works perfectly fine if you're patient and give it enough time to reach that marshmallowy glossiness.

• Use room temperature egg whites for the fastest, most stable meringue
• A small amount of cream of tartar makes the meringue more forgiving, especially in humid weather
• The meringue will weep slightly as it chills, this is normal and doesn't affect the taste

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This dessert has a way of making any occasion feel special, whether it's a holiday gathering or just a Tuesday evening when you need something sweet. There's something deeply satisfying about slicing through those layers to reveal the spiral of bright pink guava against the golden cake.

Recipe FAQs

→ What is Brazo Gitano?

Brazo Gitano, meaning 'gypsy's arm' in Spanish, is a classic Puerto Rican jelly roll. This rolled sponge cake filled with guava paste and topped with meringue is a beloved dessert throughout the island, especially during holidays and special celebrations.

→ Why does the cake crack when rolling?

Rolling the cake while still warm prevents cracking. The steam and flexibility of the freshly baked cake allow it to roll smoothly. Letting it cool completely rolled in a kitchen towel sets the shape, making it easy to unroll, fill, and re-roll later.

→ Can I make this ahead of time?

Yes! You can prepare the sponge cake and filling a day in advance. Store them separately in the refrigerator. Add the meringue topping shortly before serving, as humidity can cause it to weep if stored too long.

→ What can I use instead of guava paste?

Mango paste, membrillo (quince paste), or thick fruit preserves work well as substitutes. For a different flavor profile, try dulce de leche, Nutella, or a combination of whipped cream and fresh berries.

→ How do I get stiff meringue peaks?

Ensure your bowl and beaters are completely clean and free of grease. Room temperature egg whites whip up better than cold ones. Add sugar gradually once soft peaks form, and continue beating until the whites are glossy and hold stiff peaks when the beaters are lifted.

→ Is the meringue necessary?

While traditional, you can skip the meringue and dust the finished roll with powdered sugar instead. Alternatively, top with whipped cream or cream cheese frosting for a lighter finish without the meringue texture.