Homemade Brazo Gitano

Experience the tropical elegance of Homemade Brazo Gitano, a beloved Puerto Rican classic. This stunning dessert features a light, airy vanilla sponge cake rolled around a vibrant and sweet guava filling, all topped with a cloud of toasted meringue. It is the perfect centerpiece for celebrations or a decadent accompaniment to your afternoon coffee.

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Mastering the roll is the secret to this recipe's success. By rolling the sponge while it is still warm, you ensure the cake stays flexible, creating that iconic spiral without any cracks. Once filled and chilled, the flavors meld together into a balanced, luscious treat that is as pleasing to the eye as it is to the palate.

Ingredients

• For the Sponge Cake: 4 large eggs (separated), 150 g (3/4 cup) granulated sugar (divided), 1 tsp vanilla extract, 120 g (1 cup) all-purpose flour, 1/4 tsp salt.
• For the Filling: 225 g (8 oz) guava paste, 2 tbsp water.
• For the Meringue Topping: 3 large egg whites, 100 g (1/2 cup) granulated sugar, 1/2 tsp cream of tartar (optional).

Measure spices, liquids, and baking ingredients accurately for consistent results in cooking and baking.

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Instructions

Step 1

Preheat oven to 180°C (350°F). Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.

Step 2

In a large bowl, beat egg yolks with half the sugar and vanilla extract until pale and thick.

Step 3

In a separate bowl, whisk egg whites with remaining sugar and salt (plus cream of tartar, if using) until stiff peaks form.

Step 4

Gently fold the egg whites into the yolk mixture, then sift in the flour and fold just until combined.

Step 5

Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when touched.

Step 6

While still warm, invert the cake onto a clean kitchen towel dusted with sugar. Carefully peel off the parchment paper. Roll the cake up with the towel (from the short end) and let cool completely.

Step 7

For the filling, gently melt guava paste with water in a small saucepan over low heat, stirring until smooth. Let cool to room temperature.

Step 8

Unroll the cooled cake and spread the guava filling evenly over the surface.

Step 9

Roll up the cake tightly (without the towel). Transfer to a serving platter, seam side down.

Step 10

For the meringue, beat egg whites in a clean bowl until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.

Step 11

Spread or pipe the meringue over the top and sides of the roll.

Step 12

Optional: Torch the meringue with a kitchen torch for a golden finish, or briefly bake under a broiler, watching closely.

Step 13

Chill for at least 30 minutes before slicing. Serve and enjoy!

Zusatztipps für die Zubereitung

To ensure the best results, use an electric mixer to achieve the necessary volume for the eggs and meringue. You will also need a 10x15 inch jelly roll pan, parchment paper, and a clean kitchen towel for the initial rolling process. An offset spatula is helpful for spreading the guava filling and meringue smoothly.

Varianten und Anpassungen

For a different flavor profile, you can substitute the guava paste with mango or raspberry fruit paste. For extra decadence, add a layer of whipped cream on top of the guava before rolling. If you prefer a lighter dessert, skip the meringue and simply finish the cake with a light dusting of powdered sugar.

Serviervorschläge

Serve this Brazo Gitano chilled with a cup of café con leche or a glass of sweet dessert wine. Please note that this recipe contains eggs and wheat (gluten). Each of the 8 servings contains approximately 265 calories, 56g of carbohydrates, 5g of protein, and 2g of fat.

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With its combination of soft sponge and sweet tropical filling, this Homemade Brazo Gitano is a guaranteed crowd-pleaser. Enjoy the process of creating this classic Puerto Rican treat and savor every sweet, guava-filled bite!

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Recipe Questions

→ What is Brazo Gitano?

Brazo Gitano, meaning "gypsy's arm" in Spanish, is a rolled sponge cake dessert popular in Puerto Rico and other Latin American countries. It consists of a light vanilla cake filled with guava paste and topped with meringue.

→ Why does the cake crack when rolling?

Cakes typically crack when rolled because they're too dry or cooled completely. Rolling while still warm and using a sugar-dusted towel helps maintain flexibility. The gentle rolling technique prevents breaking.

→ Can I make this ahead of time?

Yes, Brazo Gitano can be made a day ahead. Store it loosely covered in the refrigerator. The meringue may weep slightly over time, but the flavors actually improve after chilling overnight.

→ What can I substitute for guava paste?

Mango paste, membrillo (quince paste), or thick fruit preserves work well. For a non-traditional twist, try raspberry or strawberry jam reduced with a bit of cornstarch for thickness.

→ Is the meringue necessary?

The meringue is traditional but optional. You can substitute with whipped cream, a dusting of powdered sugar, or simply leave it plain with just the guava filling.

→ How do I prevent the meringue from weeping?

Use room temperature egg whites and ensure all sugar is dissolved before spreading. Adding cream of tartar helps stabilize the meringue. Serve the same day for best texture.