Brazo Gitano de Guayaba

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 brazo gitano.

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INGREDIENTS

- guava paste - orange juice - orange zest - butter - eggs - granulated sugar - all-purpose flour - baking powder, salt - vanilla extract - powdered sugar Get Recipe

Step-by-step instructions!

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Boil the guava paste for 5 min at medium-high heat until smooth. Remove from the heat and stir in orange juice and orange zest.

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Beat egg whites at medium speed until soft peaks form. Gradually add sugar while increasing speed to high. Beat until whites stand in stiff peaks.

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Beat egg yolks. Separately, mix the dry ingredients. Gently fold egg yolks into whites, then gradually fold in flour mixture and vanilla.

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Pour the batter into a prepared jelly-roll pan and spread it evenly out to the edges of the pan.

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Bake at 375° about 15 minutes. While still warm, invert it onto a clean, slightly damp towel that has been dusted with powdered sugar. Carefully peel off the parchment.

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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.

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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.

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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.

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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.

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Swipe up for full recipe!

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Brazo Gitano de Guayaba

(Guava Swiss Roll)

asassyspoon.com

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 brazo gitano.

INGREDIENTS

Step-by-step instructions!

Follow our easy instructions for success!

1

2

3

4

Boil the guava paste for 5 min at medium-high heat until smooth. Remove from the heat and stir in orange juice and orange zest.

Make guava filling.

1

Beat egg whites at medium speed until soft peaks form. Gradually add sugar while increasing speed to high. Beat until whites stand in stiff peaks.

Beat egg whites.

2

Beat egg yolks. Separately, mix the dry ingredients. Gently fold egg yolks into whites, then gradually fold in flour mixture and vanilla.

Create the cake batter.

3

Pour the batter into a prepared jelly-roll pan and spread it evenly out to the edges of the pan.

Spread into a pan.

4

Bake at 375° about 15 minutes. While still warm, invert it onto a clean, slightly damp towel that has been dusted with powdered sugar. Carefully peel off the parchment.

Bake.

5

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.

Roll and set the cake.

6

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.

Spread guava filling.

7

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.

Reroll the cake.

8

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.

Prepare for serving.

9

Swipe up for full recipe!

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