Growing up in a Cuban family, the holidays meant that we were eating ALLLLL the desserts! And one thing that was never missing was un brazo gitano de guayaba! Que rico!

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 name for a dessert that’s as visually appealing as it is delicious (kinda like guava cheesecake). Can you tell I love desserts made with guava?!

In this recipe, I’m walking you through the steps to create a soft, fluffy guava cake that you spread with sweet guava filling, roll, and dust with powdered sugar.

Let’s make it!

A brazo gutano (guava swiss roll) on a white platter that has a slice cut off and still sitting on the platter

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!

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Step-By-Step Instructions

Just like my guava and cheese empanadas, we’re going to keep the steps for making this guava cake foolproof with these easy-to-follow steps!

Guava filling for brazo gitano in a saucepan with a spatula in it
Boil the guava paste until smooth, thick, and spreadable but not too watery. Remove from the heat and stir in orange juice and orange zest.
Fresh beat egg whites in a large silver bowl to make a brazo gitano batter
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 until stiff peaks.
Egg yolks in a white bowl being beat with a white beater to make the batter for a guava swiss roll
In a separate bowl, beat the egg yolks until fluffy and pale yellow in color.
Egg white mixture being folded into a beat egg yolk mixture with a spatula all in a silver bowl to make the batter for brazo gitano
With a rubber spatula, gently fold the egg yolks into the whites, then gradually fold in the flour mixture and vanilla.
dry ingredients for a guava swiss roll on top of the white ingredients in a large silver bowl before being folded together
In another bowl, mix the flour, baking powder, and salt together.
An offset spatula spreading out the batter for a brazo gitano in a buttered pan.
Pour the batter into the prepared jelly-roll pan and spread it evenly out to the edges of the pan. Bake until the top is golden, about 15 minutes at 375ºF.
A guava swiss roll cake on a damp towel before being rolled up with the parchment paper being removed from the top.
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.
A brazo gitano getting rolled up with a damp towel before filling has been added
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.
Brazo gitano laying on a damp towel that is topped with a guava filling before being rolled up
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.
A guava swiss roll that has been rolled up and wrapped tightly in parchment paper and plastic wrap on a marble counter
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.
A guava swiss roll on a white platter that is being dusted with powdered sugar with a bowl of whole guavas in the background
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.
5 pieces of brazo gitano that are laid out on a white platter with a fork on the side
Slice and serve!

Love guava as much as I do? Make these Guava Cake Bars (Cuban Masa Real de Guayaba)!

Recipe Tips & Tricks

  • Room Temperature Ingredients: Make sure 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 guava 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.

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 filling with a mango puree or mango jam.
  • Dulce de Leche. Swap guava paste for dulce de leche. This rich and creamy filling pairs wonderfully with the sponge cake.
A piece of a guava swiss roll cake on a white plate with a fork on it with a white mug of coffee on the side

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!
5 pieces of brazo gitano that are laid out on a white platter with a fork on the side
5 from 3 reviews

Homemade Brazo Gitano (Guava Swiss Roll)

Jamie Silva
Prep Time: 10 minutes
Cook Time: 15 minutes
Chilling Time: 1 hour
Total Time: 1 hour 25 minutes
Yield: 6 servings
Discover the delightful flavors of Latin America with our Brazo Gitano de Guayaba (Guava Swiss Roll), a guava jelly roll cake that's made with a soft, fluffy sponge cake filled with luscious guava filling, rolled up, and then dusted with powdered sugar. Bring this guava dessert to life in 25 minutes with my foolproof step-by-step process!
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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!
Serving: 1serving, Calories: 244kcal, Carbohydrates: 37g, Protein: 6g, Fat: 8g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 174mg, Sodium: 225mg, Potassium: 76mg, Fiber: 4g, Sugar: 31g, Vitamin A: 367IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 1mg
Course: Dessert
Cuisine: Cuban
Keyword: brazo gitano, dessert, dessert recipes, guava, guava dessert, guava swiss roll
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