Homemade Brazo Gitano (Printable)

A luscious Puerto Rican roll featuring vanilla sponge, sweet guava filling, and fluffy meringue topping.

# 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

# Cooking 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 3-5 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 using a rubber spatula, then sift in the flour and fold until just combined, being careful not to overmix.
05 - Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes 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 parchment paper. Roll the cake with the towel starting from a short end and allow to 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 the cooled cake and spread guava filling evenly across the entire surface.
09 - Roll up the cake tightly without the towel and transfer seam-side down to a serving platter.
10 - Beat egg whites in a clean bowl until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks develop.
11 - Spread or pipe 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 broil under high heat while watching closely to avoid burning.
13 - Chill for at least 30 minutes before slicing and serving.

# Expert Tips:

01 -
  • The contrast between the delicate vanilla sponge, tart-sweet guava, and fluffy meringue creates a textural experience you won't forget.
  • It looks restaurant-worthy but tastes like someone who actually loves you made it for a special moment.
02 -
  • Don't rush the rolling—let that warm cake cool slightly so it's pliable but still warm enough to bend without cracking, or you'll end up with a disaster on your hands.
  • Separating eggs matters more here than in most recipes; one speck of yolk in your whites will prevent them from whipping properly, so take your time and use three bowls if needed.
03 -
  • Room temperature eggs whip faster and incorporate more air, so pull them from the fridge 30 minutes before you start—this one change transforms the texture noticeably.
  • Use a bench scraper or offset spatula to spread the guava filling, keeping your strokes gentle and even so you don't tear the delicate cake beneath.
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