Homemade Brazo Gitano (Printable)

Light vanilla sponge rolled with sweet guava paste and crowned with fluffy meringue, a beloved Puerto Rican sweet.

# What You 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 (optional)

# How-To 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 the mixture becomes pale and thick, approximately 2-3 minutes.
03 - In a separate clean bowl, whisk egg whites with remaining sugar and salt, adding cream of tartar if using, until stiff peaks form.
04 - Gently fold the egg white mixture into the yolk base using a spatula. Sift in the flour and fold until just combined, being careful not to deflate the mixture.
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 away the parchment paper. Roll the cake up 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 until smooth. 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. Transfer to a serving platter with the seam side facing down.
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 generously over the top and sides of the cake roll.
12 - Optional: Use a kitchen torch to caramelize the meringue until golden, or place under the broiler for 1-2 minutes, watching closely to prevent burning.
13 - Refrigerate for at least 30 minutes before slicing to allow the meringue to set and flavors to meld. Serve chilled.

# Expert Suggestions:

01 -
  • It looks impressive enough to serve at celebrations but comes together in about an hour, so you can pull off being the hero without stress.
  • The contrast between the airy vanilla cake and sweet guava paste with that cloud-like meringue is genuinely addictive.
  • Once you master the technique, you can swap the guava for mango, raspberry, or whatever fruit paste you're craving.
02 -
  • Rolling the warm cake might feel risky, but it's actually when the sponge is most cooperative—wait until it's fully cool and it'll crack instead of roll gracefully.
  • The meringue can weep if it sits too long before serving, so aim to assemble this dessert no more than a few hours ahead, and keep it chilled until the moment you slice.
03 -
  • Use room-temperature eggs—they whip higher and incorporate more air, which is everything when you're building a sponge cake.
  • If you're nervous about torching the meringue, a brief trip under the broiler works just as well, but watch it like a hawk because the line between golden and burnt is seconds.
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