Brazo Gitano (Guava Swiss Roll) Recipe
A tropical roll cake features a tart and silky guava paste filling.
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Instructions
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Preheat the oven to 375°F (190°C).
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Butter a jellyroll or half-sheet pan and line it with buttered parchment paper.
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Beat egg whites until soft peaks form.
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Gradually add sugar to the egg whites, beating until stiff peaks form; set aside.
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Beat egg yolks until light yellow and fluffy (3-4 minutes).
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Sift flour, baking powder, and salt into a separate bowl.
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Fold egg yolks into egg whites, then gently fold in dry ingredients, and finally vanilla extract.
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Pour batter into the prepared pan and spread evenly.
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Bake for about 15 minutes, until golden and a toothpick comes out clean.
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Dampen a clean kitchen towel (larger than the cake).
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Cool cake for 5 minutes.
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Trim crispy cake ends.
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Dust the damp towel with confectioners' sugar, invert cake onto it, and peel off parchment paper.
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Roll the warm cake tightly in the sugared towel from a short side; set aside to cool while preparing the filling.
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Process guava paste, juice, and zest until smooth.
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Unroll the cooled cake and spread filling evenly.
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Reroll the cake, using the towel to aid; place seam-side down. Trim ends if desired.
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Transfer to a platter, dust with confectioners' sugar, cover, and chill for at least 1 hour before serving.