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Brazo Gitano (Guava Jelly Roll Cake)
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
135 minutes
Indulge in guava-filled teacake for a delightful snack or dessert anytime.
Ingredients:
  • Baking spray
  • 1 1/4 cups (150g) cake flour
  • 1/4 cup (30g) cornstarch
  • 1/2 teaspoon (2g) baking powder
  • 4 large eggs, yolks and whites separated and at room temperature
  • 1 1/4 cups (250g) granulated sugar, divided
  • 1/2 teaspoon (3g) kosher salt
  • 1 teaspoon almond extract
  • 1/2 cup (125ml) whole milk, room temperature
  • 1/3 cup (32g) powdered sugar
  • 3/4 teaspoon ground cinnamon
  • 14 ounces (392g) guava paste or 1 cup (290g) guava jelly
Instructions:
  • Preheat the oven to 400°F (204°C). Grease the bottom of a half-sheet pan with baking spray or melted butter, then line with parchment paper.
  • Sift the dry ingredients twice in a medium bowl, combining the cake flour, cornstarch, and baking powder. This will aerate the flour for a tender cake. Set the bowl aside.
  • In a large mixing bowl, add egg whites and whip with a hand or stand mixer until foamy on low speed for 30-45 seconds. Gradually sprinkle in 1/2 cup (100g) granulated sugar and increase speed to medium-high. Whip until stiff peaks form, about 6-7 minutes.
  • Combine egg yolks, sugar, salt, and extract in a large mixing bowl and beat on low speed for 30-45 seconds until light and fluffy. Scrape down the bowl and increase the speed to medium-high, beating for 3-4 minutes until the mixture is lemony-yellow and sugar is nearly dissolved. Check for minimal sugar crystals by rubbing the mixture between your fingers.
  • Pour the milk into the bowl with the egg and sugar mixture and mix on low speed until fully combined.
  • Incorporate the flour into the yolk, sugar, and milk mixture by sifting the dry ingredients into the bowl. Use a large rubber spatula to gently fold the flour into the mixture. Start at the bowl's sides, push down towards the bottom, and pull up through the center. Rotate the bowl and repeat until the flour is fully blended. Fold gently to maintain the eggs' volume and continue until no visible streaks of flour remain. Your batter is now ready.
  • Gently fold the whipped egg whites into the batter in two parts: Add half of the whipped whites on top of the batter and fold them in with smooth, gentle movements. Once almost fully mixed with minimal streaks remaining, add the remaining egg whites and fold until no white streaks are visible.
  • Transfer the batter into the sheet pan and smoothly spread it using an offset spatula. Gently tap the pan on the countertop a few times to remove any large bubbles. Bake until the cake rises and turns golden brown, about 10-12 minutes.
  • Prepare the cinnamon sugar mixture and dust the tea towel: Combine powdered sugar and ground cinnamon in a small bowl. Gently sift 2 tablespoons of the mixture over a clean tea towel. Set aside the rest for sprinkling on the rolled cake later.
  • After baking, gently release the cake from the pan using a knife and promptly transfer it onto a sugared towel. Roll the hot cake into a tube shape starting with the long side and place it seam side down to cool for 45 minutes. Be cautious as you handle the hot cake.
  • For the guava paste (if using), cut the block into 1/2-inch cubes and place them in a 3-cup microwave-safe bowl. Microwave for 45 seconds to 1 minute until cubes are glossy. Whisk until smooth. If using guava jelly, simply whisk until smooth without heating.
  • After the cake has cooled completely, unroll it gently, discarding the parchment paper. Spread a thin, even layer of guava filling (1/8-1/4 inch thick) over the cake, leaving a 1-inch border at one of the long edges. Roll the cake tightly into a log, starting from the guava-covered edge. Use the towel to help roll it tightly to the other end.
  • Wrap the cake in plastic wrap tightly, twist the ends to shape, then refrigerate for at least 1 hour, preferably 2 hours.
  • Unwrap the brazo gitano and generously sprinkle with the remaining cinnamon-sugar mixture. Slice and serve to enjoy within 4 days.

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