How to make Brazo Gitano de Guayaba / Guava Spanish Roll Cake - Easy Puerto Rican Recipe

guava paste

🥗Healthier: fruit preserves

💰Cheaper: apple butter

Fruit preserves can provide a similar sweetness and texture.

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Ricotta can be a less expensive alternative while maintaining creaminess.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Margarine is often less expensive than butter.

all-purpose flour

🥗Healthier: almond flour

💰Cheaper: cake flour

Cake flour can be a more affordable option for baking.

Cut the guava paste into small pieces about 1/4 inch thick by 1/2 inch wide and 1 inch long.

In a pot on medium-high heat, add guava paste, lemon juice, and water; stir until melted, about 7 minutes.

Move the melted guava mixture to a bowl and set aside to cool.

Preheat the oven to 375°F.

Prepare a 10 by 15 baking tray by spreading 2 tablespoons of room temperature butter on the bottom and sides, then place parchment paper on the bottom and spread remaining butter on top.

Mix salt and baking powder into the cake flour and set aside.

Using a hand mixer, beat egg whites until foamy, then gradually add 1/3 cup sugar, mixing until firm peaks form.

In another bowl, mix egg yolks with remaining 1/3 cup sugar and vanilla until light and creamy, about 3 minutes.

Add melted butter and sifted flour mixture to the egg yolk mixture; mix until combined.

Fold half of the egg whites into the egg yolk mixture gently, then fold in the remaining egg whites.

Spread the batter into the prepared baking pan and level it out with an offset spatula.

Bake in the preheated oven for 10-12 minutes, checking at 10 minutes for doneness.

Let the cake cool for 3 minutes, then sprinkle with powdered sugar.

Invert the cake onto a damp kitchen towel, remove parchment paper, and roll the cake up with the towel; let cool for 15-20 minutes.

Prepare a clean baking tray lined with plastic wrap and place the rolled cake on top.

Spread spoonfuls of guava filling on the cake, leaving an inch space at the end without filling.

Roll the cake back up gently and wrap in plastic wrap; chill in the fridge for 15 minutes.

Sprinkle the top with powdered sugar before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens