Homemade Brazo Gitano (Printable)

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

# Ingredient List:

→ 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

→ Guava 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, optional

# Directions:

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, approximately 3-4 minutes.
03 - In a separate clean bowl, whisk egg whites with remaining sugar and salt (plus cream of tartar if using) until stiff peaks form.
04 - Gently fold the whipped egg whites into the yolk mixture using a spatula, then sift in the flour and fold until just combined without overmixing.
05 - Pour batter into the 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 the parchment paper. Roll the cake with the towel starting from the short end and allow to cool completely.
07 - Gently melt guava paste with water in a small saucepan over low heat, stirring constantly until smooth. Allow to cool to room temperature.
08 - Unroll the cooled cake and spread the guava filling evenly across the entire surface.
09 - Roll 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 while continuing to beat until stiff, glossy peaks form.
11 - Spread or pipe the meringue over the top and sides of the cake roll.
12 - Optional: Use a kitchen torch to brown the meringue until golden, or briefly place under a broiler watching closely to prevent burning.
13 - Refrigerate for at least 30 minutes before slicing. Serve chilled.

# Expert Tips:

01 -
  • The cake is impossibly light and airy, nothing like dense store-bought versions, and guava paste gives it an authentic tropical sweetness that feels indulgent without being heavy.
  • Once you nail the technique, you'll find yourself making this for every celebration because it looks showstopping but honestly takes less time than you'd think.
02 -
  • That moment when you're rolling the warm cake and it feels fragile—it's actually tougher than it seems, but your gentle hands matter because you're teaching it what shape to hold.
  • The guava paste needs to be just warm enough to spread but cool enough not to cook the cake, and this temperature sweet spot is learned through feel rather than thermometers.
03 -
  • Use truly fresh eggs with clean whites (no yolk!) for the meringue, and make sure your bowl is completely grease-free, or the whites won't whip properly—this matters more than you'd think.
  • If your guava paste is the brick-hard kind, grate it instead of trying to melt it, or let it warm slowly in a low oven until it's pliable enough to spread without being runny.
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