Homemade Brazo Gitano (Printable)

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

→ 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 Make It:

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 the mixture becomes pale and thick.
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 mixture.
05 - Pour the batter into the prepared pan and spread evenly. Bake for 12 to 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 allow to cool completely.
07 - Gently melt guava paste with water in a small saucepan over low heat, stirring until smooth. Allow to cool to room temperature.
08 - Unroll the cooled cake and spread the guava filling evenly over the entire 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 rolled cake.
12 - Optional: Use a kitchen torch to caramelize the meringue for a golden finish, or briefly place under a broiler, watching closely to prevent burning.
13 - Refrigerate for at least 30 minutes before slicing. Serve chilled.

# Expert Advice:

01 -
  • The contrast between light, pillowy cake and sweet guava paste is honestly addictive, especially when the meringue adds that cloud-like sweetness on top.
  • It looks like you spent hours in the kitchen when really you've got this done in about an hour, making you feel like a dessert wizard at family gatherings.
02 -
  • Room temperature eggs are non-negotiable—cold eggs won't incorporate air properly and you'll end up with a dense, disappointing cake instead of the light, spongy texture that makes brazo gitano special.
  • The moment you invert the warm cake onto that sugared towel is when most people panic, but I learned the hard way that a warm cake is actually flexible and forgiving, while a completely cooled cake will crack and shatter if you try to roll it.
03 -
  • The secret nobody tells you: as soon as the cake comes out of the oven, work quickly to invert and roll it while it's still warm, because once it cools completely it becomes brittle and impossible to work with without cracking.
  • If you're nervous about the meringue browning too quickly, make a tent out of aluminum foil to place over it while it cools, which protects the peaks while still letting it set properly.
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