Homemade Brazo Gitano

My tía Clara taught me to make Brazo Gitano on a rainy Sunday in her tiny San Juan kitchen, explaining that the name means "gypsy arm" because the rolled cake looks like a sleeve. I watched in awe as she inverted the steaming sponge onto a sugar-dusted towel, her hands moving with practiced confidence while the guava filling simmered on the back burner, filling the whole apartment with its unmistakable tropical perfume.

Last Christmas I made three rolls for our family gathering, and my usually skeptical cousin actually asked for the recipe instead of just grabbing seconds. There is something about that swirl of bright pink guava against the golden sponge that makes people pause before digging in, like they are appreciating a small work of art.

Ingredients

• 4 large eggs, separated: Room temperature eggs whip up better and create more stable meringue
• 150 g granulated sugar, divided: Half sweetens the yolks, half stabilizes the egg whites
• 1 tsp vanilla extract: Pure vanilla makes a noticeable difference in the sponge
• 120 g all-purpose flour: Sift it twice to prevent any lumps in your delicate cake
• 1/4 tsp salt: Balances sweetness and enhances the vanilla flavor
• 225 g guava paste: Look for blocks in the Latin aisle or ethnic markets
• 2 tbsp water: Just enough to help melt the guava into a spreadable consistency
• 3 large egg whites: Make sure your bowl is completely grease-free
• 100 g granulated sugar: Superfine sugar dissolves faster into the meringue
• 1/2 tsp cream of tartar: The secret insurance policy for stable meringue peaks

Instructions

Prepare your workspace:

Preheat oven to 180°C and line a 10x15 inch jelly roll pan with parchment paper, then lightly grease the paper for insurance

Whip the yolks:

Beat egg yolks with half the sugar and vanilla until the mixture turns pale yellow and falls in thick ribbons from your whisk

Make the meringue base:

In a separate clean bowl, whisk egg whites with remaining sugar and salt until stiff peaks form that do not droop when you invert the bowl

Combine the batter:

Gently fold the egg whites into the yolk mixture, then sift in the flour and fold just until no white streaks remain

Bake the sponge:

Pour batter into your prepared pan, spread evenly, and bake 12-15 minutes until the cake springs back when lightly touched

Roll while warm:

Invert the cake onto a sugar-dusted kitchen towel, peel off parchment, and roll from the short end, towel included, then cool completely

Prepare the guava filling:

Melt guava paste with water in a small saucepan over low heat, stirring constantly until smooth, then cool to room temperature

Fill and roll:

Unroll the cooled cake, spread guava filling evenly over the surface, then roll tightly without the towel, placing seam side down

Make the meringue:

Beat egg whites to soft peaks, gradually add sugar, and continue whipping until you have stiff glossy peaks

Finish the cake:

Spread or pipe meringue over top and sides, optionally torch for golden peaks, then chill 30 minutes before slicing

Pinterest

My first attempt cracked down the middle because I let the cake cool completely before rolling. I almost threw it out, but my husband said the cracked pieces were perfect for snacking while I patched the roll with extra meringue. Sometimes the mistakes taste just as sweet.

Getting The Roll Right

The towel technique sounds fussy but it creates muscle memory in the cake, training it to hold that curved shape. Use a clean cotton towel without much texture, and do not be shy with the powdered sugar it keeps everything from sticking.

Working With Guava Paste

Guava paste is stubborn stuff, like edible concrete at room temperature. The water trick is essential, and keeping the heat low prevents it from seizing up. If your filling seems too thick, add just one more teaspoon of water and keep stirring.

Meringue Mastery

A kitchen torch gives those restaurant-quality browned peaks, but watch closely because sugar goes from perfect to burned in seconds. No torch, just pop it under the broiler for 30 seconds and stand there the entire time.

• Make sure the cake is completely chilled before slicing for clean cuts
• Use a serrated knife with a gentle sawing motion
• Wipe the blade between slices for the prettiest presentation

Pinterest

Slice this beauty right before serving and watch everyone is faces light up. There is nothing quite like that first bite of sweet guava and cloudlike meringue to transport you straight to the islands.

Recipe FAQs

→ What is Brazo Gitano?

Brazo Gitano, meaning 'gypsy arm' in Spanish, is a traditional Puerto Rican jelly roll consisting of light sponge cake filled with guava paste and topped with meringue. It's a beloved dessert enjoyed during celebrations and special occasions.

→ Can I make this ahead of time?

Yes, you can prepare the sponge cake and filling a day in advance. Store the rolled cake with guava filling wrapped in plastic in the refrigerator. Add the meringue topping and torch just before serving for the best texture and presentation.

→ Why does my cake crack when rolling?

Cracking usually happens when the cake cools completely before rolling. To prevent this, invert the warm cake onto a sugar-dusted towel and roll it up immediately while still flexible. Let it cool completely in the rolled shape before unrolling to add the filling.

→ Can I substitute the guava paste?

Absolutely! While guava is traditional, you can use mango paste, raspberry, apricot preserves, or even dulce de leche. Just ensure the substitute filling is thick enough to spread without making the sponge soggy.

→ How do I store leftovers?

Store any leftover slices in an airtight container in the refrigerator for up to 3 days. The meringue may soften slightly over time but will still taste delicious. For best results, consume within 24-48 hours of assembly.

→ Is the meringue topping necessary?

The meringue is traditional but optional. You can replace it with a dusting of powdered sugar for a lighter finish, or simply omit it entirely. The guava-filled sponge cake is delicious on its own, though the meringue adds lovely texture and sweetness.