Growing up in a Cuban family, I’d go to the bakery with my mom every weekend. We’d grab croquetas and pastelitos but on the rare occasion, we’d grab a slice of a guava jelly roll cake or brazo gitano.
Brazo gitano, which translates to “gypsy’s arm” in English is known for its whimsical name because it resembles the twisted shape of a gypsy’s arm. It’s a playful and endearing name for a dessert that’s as visually appealing as it is delicious (kinda like tres leches cake).
In this easy-to-follow recipe, I’m walking you through the steps to create a soft, fluffy sponge cake that you spread with sweet guava filling, roll, and dust with powdered sugar. Making this dessert brought back those childhood memories I hold so dear to my heart.
Let’s make it!
Why You’ll Love This Recipe
- Unique Flavor Combination. The guava filling adds a distinct and delightful tropical flavor to the brazo gitano. Its sweet, slightly tangy, and aromatic profile pairs perfectly with the light and fluffy sponge cake.
- Cuban Culinary Tradition. Making this Guava Swiss Roll allows you to tap into the rich culinary tradition of Cuba. This dessert is a beloved part of Cuban cuisine, and by preparing it at home, you’re not only indulging in a delicious treat but also connecting with the cultural heritage and traditions of the region.
- Impressive Presentation. Brazo gitano offers an eye-catching presentation and the colorful guava filling contrasts beautifully with the light cake, creating a gorgeous and impressive dessert perfect for special occasions or holidays.
Love guava as much as I do? Make these Guava Cake Bars (Cuban Masa Real de Guayaba)!
Ingredients You’ll Need
- Guava Paste. The heart of the filling infuses the dessert with a sweet, tropical, and slightly tangy flavor that’s quintessential to a Cuban brazo gitano.
- Orange juice and zest. Adds a burst of citrus brightness to the guava filling enhancing the guava’s natural sweetness with a refreshing and zesty undertone.
- Butter. Contributes a rich, creamy texture to the cake, ensuring it’s moist and tender, while also providing a subtle buttery flavor that complements the sweetness of the guava.
- Eggs. Act as the binding agent, giving the sponge cake structure and stability, while also enhancing its moisture and providing a soft, delicate crumb texture.
- Granulated Sugar. Sweetens the sponge cake, balancing the tartness of the guava paste, and creating a harmonious blend of flavors.
- All-Purpose Flour. The is the base of the cake that gives it structure and volume, allowing it to roll without breaking, and providing a neutral backdrop for the guava filling.
- Baking Powder. This leavening agent helps the cake rise and become light and airy, resulting in a tender and fluffy texture that pairs perfectly with the guava. Don’t substitute for baking soda!
- Salt. A pinch of salt enhances all the flavors in the dessert, creating a well-rounded taste and ensuring the sweetness of the cake and guava aren’t overpowering.
- Vanilla Extract. Imparts a subtle but enticing aroma to the cake, enhancing the overall flavor profile and adding depth to the dessert.
- Powdered Sugar. Serves as a delicate finishing touch, dusted on the rolled brazo gitano, providing a touch of sweetness and a visually appealing powdered top that complements the guava-filled core.
Recommended For This Recipe
Half Sheet with Wire Rack
This half sheet with the wire rack is the perfect size for this Guava Swiss Roll. Line with parchment paper and clean-up will be a breeze!
Step-By-Step Instructions
- To make the guava filling. In a saucepan, boil the guava paste for 5 minutes at medium-high heat until smooth, thick, and spreadable but not too watery. Remove from the heat and stir in orange juice and orange zest.
- Prepare the pan. Preheat the oven to 375°F. Butter a jelly-roll pan (or half sheet pan 17.5 x 12.5 inches). Line it with baking parchment and grease the pan.
- Whip Up the Egg Whites. In a stand mixer, beat the egg whites at medium speed until soft peaks form. Gradually add the sugar while increasing the speed to high. Beat until the whites stand in stiff peaks (see photo below) when you lift up the beater.
- Finish mixing batter. In a separate bowl, beat the egg yolks until fluffy and pale yellow in color. In another bowl, mix the flour, baking powder, and salt together. With a rubber spatula, gently fold the egg yolks into the whites, then gradually fold in the flour mixture and vanilla.
- Bake the cake. Pour the batter into the prepared jelly-roll pan and spread it evenly out to the edges of the pan. Bake on the middle rack of the oven until the top is golden and a toothpick inserted in the center comes out clean, about 15 minutes.
- Roll the Cake. While the cake is still warm, invert it onto a clean, slightly damp kitchen towel that has been dusted with powdered sugar. Carefully peel off the parchment. Roll up the cake in the towel, starting from the shorter side and rolling away from you. Set aside to cool for 5 minutes before adding the filling.
- Fill Your Brazo Gitano. Gently unroll the cake and evenly spread the guava filling over the cake, leaving ½-inch around the cake. Reserve about 2 tablespoons of the guava filling for later.
- Chill and Set. Carefully roll the cake up again with the seam side of the cake face down. Wrap the roll tightly in parchment paper and then plastic wrap. Chill for 1 hour.
- Finish and Serve. Before serving, unwrap the roll. Trim the ends off of the cake so the swirl is visible. Brush the cake with the reserved guava filling then dust with powdered sugar. Enjoy!
Recipe Tips & Tricks
- Room Temperature Ingredients: Ensure that your eggs and dairy are at room temperature for a smoother, more elastic sponge cake batter.
- Don’t Overbake: Be vigilant when baking – overbaking can result in a dry cake that’s prone to cracking when rolled.
- Immediate Rolling But Be Gentle: Roll the cake while it’s still warm, but not too hot, to prevent cracks and encourage a more flexible shape BUT do it gently and with care to maintain the swirled appearance without squeezing out the filling.
- Chill Before Serving: For the best texture, refrigerate your Brazo Gitano for at least an hour before slicing. This will help it hold its shape and make for cleaner, more beautiful slices.
When you’re done making this recipe, make one of my other delicious dessert recipes made with guava!
Recipe Variations
- Use shredded coconut. Spread the cake with a thin layer of pureed guava or brush with simple syrup and then evenly sprinkle the shredded coconut over the glazed surface.
- Spread with mango jam. Replace the guava paste with a mango puree or mango jam. This variation offers a tropical twist that’s both sweet and refreshing and tastes similar to our favorite batido de mango.
- Dulce de Leche. Swap guava paste for dulce de leche. This rich and creamy filling pairs wonderfully with the sponge cake.
Storage Tips
- In The Fridge: To preserve the freshness of your brazo gitano, wrap it in plastic wrap and store it in an airtight container in the refrigerator for up to 3-4 days. Chilling helps the flavors meld, making it even more delicious.
- In The Freezer: For longer-term storage, wrap the brazo gitano tightly in plastic wrap and then in aluminum foil before freezing. It can be stored in the freezer for up to 2-3 months. Thaw it in the fridge before serving.
- Serving: Before serving, let the chilled or thawed brazo gitano sit at room temperature for about 15-20 minutes to enhance the flavors and make it easier to slice. Dust with extra powdered sugar if desired and enjoy with a mug of Cuban Coffee!
Brazo Gitano de Guayaba (Guava Swiss Roll)
Discover the delightful flavors of Latin America with our Brazo Gitano de Guayaba (Guava Swiss Roll), a jelly roll cake that's made with a soft, fluffy sponge cake filled with luscious guava filling, skillfully rolled, and then dusted with powdered sugar, creating a dessert that's as beautiful as it is delicious. Perfect for any special occasion or just a sweet trip down memory lane.
Ingredients
For the Guava Filling:
- 2 cups cubed guava paste
- 2 tablespoons fresh orange juice from 1 orange
- 1 teaspoon orange zest
For the Cake:
- 2 tablespoons softened butter to grease the pan
- 6 large eggs separated
- 6 tablespoons granulated sugar
- 6 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- Powdered sugar for dusting
Instructions
- To make the guava filling: In a saucepan, boil the guava paste for 5 minutes at medium-high heat until smooth, thick, and spreadable but not too watery. Remove from the heat and stir in orange juice and orange zest.
- Preheat the oven to 375°F. Butter a jelly-roll pan (or half sheet pan 17.5 x 12.5 inches). Line it with baking parchment and grease the pan.
- In a stand mixer, beat the egg whites at medium speed until soft peaks form. Gradually add the sugar while increasing the speed to high. Beat until the whites stand in stiff peaks when you lift up the beater.
- In a separate bowl, beat the egg yolks until fluffy and pale yellow in color. In another bowl, mix the flour, baking powder, and salt together. With a rubber spatula, gently fold the egg yolks into the whites, then gradually fold in the flour mixture and vanilla.
- Pour the batter into the prepared jelly-roll pan and spread it evenly out to the edges of the pan.
- Bake on the middle rack of the oven until the top is golden and a toothpick inserted in the center comes out clean, about 15 minutes.
- While the cake is still warm, invert it onto a clean, slightly damp kitchen towel that has been dusted with powdered sugar. Carefully peel off the parchment.
- Roll up the cake in the towel, starting from the shorter side and rolling away from you. Set aside to cool for 5 minutes before adding the filling.
- Gently unroll the cake and evenly spread the guava filling over the cake, leaving ½-inch around the cake. Reserve about 2 tablespoons of the guava filling for later.
- Carefully roll the cake up again with the seam side of the cake face down. Wrap the roll tightly in parchment paper and then plastic wrap. Chill for 1 hour.
- Before serving, unwrap the roll. Trim the ends off of the cake so the swirl is visible.
- Brush the cake with the reserved guava filling then dust with powdered sugar. Enjoy!
Nutrition
Serving: 1 servingCalories: 244 kcalCarbohydrates: 37 gProtein: 6 gFat: 8 gSaturated Fat: 4 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 3 gTrans Fat: 0.2 gCholesterol: 174 mgSodium: 225 mgPotassium: 76 mgFiber: 4 gSugar: 31 gVitamin A: 367 IUVitamin C: 3 mgCalcium: 62 mgIron: 1 mg
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Diane Arocho says
Jamie,
Thank you for these great recipes, I have made several recipes for my family, and they are delighted.
Thank you!
Diane