Homemade Brazo Gitano

Experience the vibrant flavors of Puerto Rico with this Homemade Brazo Gitano. This classic dessert features a sponge cake that is light as air, rolled around a rich, sweet guava paste filling. Topped with a cloud of toasted meringue, it is a stunning centerpiece perfect for any celebration or a sophisticated afternoon treat with coffee.

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The secret to a perfect Brazo Gitano lies in the technique of rolling the sponge while it is still warm, ensuring a flexible cake that holds its shape beautifully. Once assembled, the crown of meringue adds a delicate sweetness that perfectly balances the tropical fruit center.

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)

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 in the egg whites. Chilling the roll for at least 30 minutes before slicing is essential for clean, sharp cuts that showcase the guava swirl. If using a broiler to brown the meringue, keep a very close eye on it as it can burn in seconds.

Varianten und Anpassungen

For a richer version, add a layer of whipped cream atop the guava paste before rolling. You can also substitute the guava paste with mango or raspberry paste for a different fruity profile. If you prefer a lighter finish, a simple dusting of powdered sugar can replace the meringue topping entirely.

Serviervorschläge

This dessert is best served chilled. Pair a slice with a hot café con leche for a traditional Puerto Rican experience, or serve it alongside a glass of sweet dessert wine for a more formal occasion.

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With its striking appearance and nostalgic Caribbean flavors, this Homemade Brazo Gitano is sure to become a favorite. Enjoy the process of rolling and decorating this delightful Puerto Rican classic!

Recipe FAQs

→ What is Brazo Gitano?

Brazo Gitano, meaning 'gypsy's arm' in Spanish, is a rolled sponge cake that originated in Spain but became especially beloved in Puerto Rican cuisine. It typically consists of a light vanilla cake rolled with sweet fillings and topped with meringue.

→ Why is the cake rolled with a towel?

Rolling the warm cake with a kitchen towel helps train it to hold its rolled shape without cracking. The towel provides support while the cake cools and sets in the curled position, making it easier to fill and roll again later.

→ Can I make Brazo Gitano ahead of time?

Yes, Brazo Gitano can be made a day ahead. Store it in the refrigerator, but note that the meringue may become slightly sticky over time. For best results, add the meringue topping the same day you plan to serve it.

→ What can I use instead of guava paste?

While guava paste is traditional, you can substitute with other fruit pastes like mango, passion fruit, or raspberry. You could also use thick fruit preserves, though paste provides better texture and holds its shape better when rolled.

→ How do I prevent the cake from cracking when rolling?

The key is rolling the cake while it's still warm but not hot. The flexibility comes from the heat and moisture remaining in the cake. Don't overbake, and work quickly once it comes out of the oven. The towel method provides essential support during the initial shaping.

→ Is the meringue topping necessary?

While the meringue is traditional and adds beautiful texture, you could omit it for a lighter finish. A simple dusting of powdered sugar or a drizzle of glaze works well too. However, the meringue does add a lovely contrast to the sweet guava filling.