Homemade Brazo Gitano with Guava (Printable)

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

# What You’ll Need:

→ Sponge Cake

01 - 4 large eggs, separated
02 - 3/4 cup granulated sugar, divided
03 - 1 tsp vanilla extract
04 - 1 cup all-purpose flour
05 - 1/4 tsp salt

→ Guava Filling

06 - 8 oz guava paste
07 - 2 tbsp water

→ Meringue Topping

08 - 3 large egg whites
09 - 1/2 cup granulated sugar
10 - 1/2 tsp cream of tartar

# How To Make:

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.
03 - In a separate bowl, whisk egg whites with remaining sugar and salt 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 the batter into the prepared pan and spread evenly. Bake for 12-15 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.
13 - Chill for at least 30 minutes before slicing and serving.

# Top Tips:

01 -
  • The contrast of pillowy vanilla sponge, tart guava, and toasted meringue creates layers of texture that keep every bite interesting
  • It looks impressively elegant but comes together faster than you'd expect, especially if you prep components ahead
  • The guava filling strikes that perfect balance between sweet and tangy that makes this dessert feel complete without being cloying
02 -
  • Roll the cake while it's still warm or it will crack and split when you try to shape it later
  • Any trace of yolk in your egg whites will prevent them from reaching proper stiffness, separate them carefully
  • The guava filling thickens as it cools, so spread it while it's still slightly warm for the easiest application
03 -
  • Make the sponge cake the day before and store it tightly wrapped, then fill and top the morning you plan to serve it
  • If you don't have a kitchen torch, run the meringue-topped cake under the broiler for about 2 minutes, but don't walk away even for a second
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