Description
Brazo Gitano is a classic Latin American guava jelly roll cake featuring a tender and airy sponge rolled with a luscious layer of sweet guava paste or jelly. This recipe blends the delicate sponge cake with a cinnamon-sugar dusted tea towel technique that ensures a soft, rollable texture. Perfect for festive occasions or an elegant dessert, this guava roll cake offers a harmonious balance of sweet, fruity filling and cinnamon aroma.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups (150g) cake flour
- 1/4 cup (30g) cornstarch
- 1/2 teaspoon (2g) baking powder
- 1/2 teaspoon (3g) kosher salt
- 1 1/4 cups (250g) granulated sugar, divided
- 1/3 cup (32g) powdered sugar
- 3/4 teaspoon ground cinnamon
Wet Ingredients
- 4 large eggs, yolks and whites separated and at room temperature
- 1 teaspoon almond extract
- 1/2 cup (125ml) whole milk, room temperature
Filling and Others
- Baking spray
- 14 ounces (392g) guava paste or 1 cup (290g) guava jelly
Instructions
- Preheat the oven and prepare the pan: Preheat your oven to 400°F (204°C). Lightly spray the bottom of a half-sheet pan with baking spray or brush it with melted butter. Line the bottom with parchment paper to prevent sticking.
- Sift the dry ingredients: In a medium bowl, sift together the cake flour, cornstarch, and baking powder twice to aerate and ensure a tender cake crumb. Set aside.
- Whip the egg whites: Using a hand mixer or stand mixer with the whip attachment, whip the egg whites on low speed until foamy, about 30-45 seconds. Gradually add 1/2 cup (100g) granulated sugar while whipping on medium-high speed until stiff peaks form, about 6-7 minutes. The whites should hold firm peaks and stand straight when beaters are lifted.
- Beat egg yolks and sugar: In a separate large bowl, beat the egg yolks, remaining granulated sugar, salt, and almond extract on low speed for 30-45 seconds until combined. Increase speed to medium-high and beat for 3-4 minutes until lemony yellow and sugar is mostly dissolved.
- Add milk to yolk mixture: Pour the whole milk into the egg yolk mixture and mix on low speed until fully incorporated.
- Incorporate the dry ingredients: Sift the dry flour mixture into the yolk mixture. Gently fold them together using a rubber spatula, starting from the sides, pushing down and pulling through the center, rotating the bowl until no streaks remain. Be careful not to deflate the batter.
- Fold in the egg whites: Add half of the whipped egg whites to the batter and fold gently until mostly incorporated with minimal streaks. Add the remaining whites and fold just until fully combined and no white streaks remain.
- Pour batter into pan and bake: Pour batter into the prepared sheet pan and use an offset spatula to spread evenly. Gently tap the pan on the counter 3-4 times to remove large bubbles. Bake for 10-12 minutes until the cake rises and turns golden brown.
- Prepare cinnamon sugar and tea towel: While the cake bakes, whisk powdered sugar and ground cinnamon in a small bowl. Sift two tablespoons of this mixture evenly over a clean tea towel and reserve the rest for later.
- Remove cake and roll with towel: As soon as the cake is out of the oven, run a knife around the edges to loosen it. Invert the cake onto the sugared tea towel. Starting with a long side, roll the cake and towel together into a tight tube. Allow it to cool seam side down for 45 minutes.
- Prepare guava filling: If using guava paste, cut into 1/2-inch cubes and microwave for 45 seconds to 1 minute until glossy, then whisk until smooth. If using guava jelly, whisk until smooth without heating.
- Unroll cake, fill, and re-roll: Once cooled and no longer warm, carefully unroll the cake and remove parchment paper. Spread a 1/8 to 1/4-inch layer of guava filling evenly, leaving a 1-inch margin on one long edge. Starting at the filled edge, roll the cake tightly back into a tube.
- Wrap and chill: Wrap the rolled cake tightly in plastic wrap, twisting the ends to form a snug cylinder. Refrigerate for at least 1 hour, preferably 2 hours, to set.
- Finish and serve: Unwrap and dust the cake generously with the remaining cinnamon sugar. Slice into 10-12 servings and enjoy within 4 days.
Notes
- Use room temperature eggs and milk for better mixing and volume when whipping.
- Folding the batter gently preserves the airy texture essential for a soft sponge.
- When rolling the cake, work quickly while still warm to prevent cracking.
- Refrigerate for best slicing results and to allow the flavors to meld.
- Guava paste provides a thicker, richer filling while guava jelly is lighter and easier to spread.
- Use an offset spatula for even spreading and tapping the pan prevents bubbles for a smooth cake surface.
Nutrition
- Serving Size: 1 slice (approx. 80g)
- Calories: 240
- Sugar: 26g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 110mg
