It’s an extraordinary cake to serve with your afternoon coffee or a treat to end your evening meals.
I mean, when was the last time you ate a guava dessert?
Truth be told, this has been my breakfast more times than I can count.
Simply Recipes / Marta Rivera
What is Brazo Gitano?
The proper Spanish name for this dessert is Brazo de Gitano,which means “Gypsy’s Arm.
In good colloquial Spanish, we’ve shortened it to Brazo Gitano.
Simply Recipes / Marta Rivera
This guava-filled sponge cake can be considered the tropical version of a jelly roll cake.
Other families just top theirs with powdered sugar or nothing at all.
I was told that it’s a throwback to medieval days.
Simply Recipes / Marta Rivera
Some holy man returned with the dessert, having traveled from, “where the gypsies live.”
That didn’t educate me at all, considering gypsies lived everywhere from India to Romania.
Many countries, including non-Spanish speaking nations, have a version of this jelly roll-style cake.
Simply Recipes / Marta Rivera
Either will work in this recipe and there are pros and cons to both.
Guava paste has a very thick, almost taffy-like consistency.
To use it, dice the paste and microwave it until it is loose, then whisk it smooth.
Simply Recipes / Marta Rivera
It’s tart and sweet simultaneously, so it lends its flavor well to sweet and savory dishes alike.
Look for packaging labeled guayaba when seeking out the paste to make this dessert.
Most grocery stores have a small Hispanic-Caribbean section which is where youll be able to find this product.
Simply Recipes / Marta Rivera
When I can’t find guava paste, I dump a bottle of guava jelly on the cake instead.
Guava jelly is just like most fruit jellies, except it leans more tart than sweet.
Guava jelly is a great stand-in for the paste.
Simply Recipes / Marta Rivera
The paste is a thicker, stickier product that will set up firm after refrigerating.
Tips and Tricks for Making Brazo Gitano
Making the perfect Brazo Gitano is easy.
This ensures you get nice, clean slices.
Simply Recipes / Marta Rivera
Cleaning the knife off between slices keeps things picture perfect.
As the cake sits, the powdered sugar topping will dissolve into the cake.
The flavor will still be there, but you could re-dust it or enjoy it as is.
Simply Recipes / Marta Rivera
Line the bottom of the sheet pan with parchment paper.
Set the bowl aside.
In a large mixing bowl add the egg whites.
Simply Recipes / Marta Rivera
If you have a whip attachment for your hand mixer use that.
If not, the beaters will work fine.
When you lift the beaters from the bowl, the egg whites should stand straight up.
Simply Recipes / Marta Rivera
Also, the whites on the beaters will stick straight out.
This should take 6-7 minutes.
Once combined, stop the mixer and scrape down the bowl.
Simply Recipes / Marta Rivera
To test this, dip your finger into the mixture and rub it between your finger and thumb.
You should feel minimal sugar crystals.
Sift the dry ingredients into the bowl with the yolk, sugar and milk mixture.
Simply Recipes / Marta Rivera
Use a large rubber spatula to gently fold the flour into the mixture.
Rotate the bowl and repeat this process until the flour is fully incorporated.
Do this gently to avoid deflating the eggs too much and until no streaks of flour remain.
This is your batter.
Place half of the whipped egg whites on top of the batter.
Fold the whipped whites into the batter using the same movements above.
Fold these in just until no white streaks remain.
Pour the batter into the prepared sheet pan.
Use an offset spatula to spread the batter level in the pan.
Give the pan 3 or 4 gentle taps against the countertop to expel any large bubbles.
Bake the cake until it has risen and is golden brown, 10-12 minutes.
While the cake bakes, in a small bowl, whisk together the powdered sugar and ground cinnamon.
Lightly dust a clean tea towel by sifting 2 tablespoons of the sugar mixture over it.
Reserve the remaining cinnamon-sugar mix for topping the finished roll.
Quickly, but carefully (it’s hot!
), starting with the long side, roll the cake into a tube shape.
Allow the cake to cool in this shape, seam side down, for 45 minutes.
Toward the end of the cooling time prepare the guava paste (if using).
Cut the block into 1/2-inch cubes and put these cubes into a 3-cup microwave-safe bowl.
Heat the guava paste for 45 seconds to 1 minute or until the cubes begin to look glossy.
Use a whisk to stir the guava paste until smooth.
If you’re using guava jelly, you only need to whisk it until smooth.
There is no need to heat it up.
Beginning on the guava-covered long end, tightly roll the cake back into a tube.
Use the towel to roll the tube tightly toward the other end.
Wrap the cake tube snugly in plastic film.
Twist the ends of the wrapping to create a tight cylindrical shape.
Refrigerate the Brazo Gitano for at least 1 hour, but preferably 2 hours.
Unwrap and generously dust the brazo gitano with the remaining cinnamon-sugar mixture.
Enjoy within 4 days.
