Brazo Gitano
A rolled sponge cake filled with guava paste and cream cheese or dulce de leche, sliced into pinwheel rounds. Its name means 'gypsy arm,' referring to its rolled shape.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 280 kcal
Equipment
- •Jelly roll pan
- •Kitchen towel
- •Electric mixer
Nutrition
Per serving, approximate
- Calories
- 280 kcal
- fat
- 10
- carbs
- 42
- protein
- 5
- calories
- 280
Instructions
- 1
Beat the eggs and sugar together until pale and tripled in size, about 5-6 minutes.
- 2
Gently fold in the flour, baking powder, and vanilla until barely combined.
- 3
Spread the batter evenly onto a lined jelly roll pan.
- 4
Bake at 375°F for 10-12 minutes. It should feel springy and look lightly golden.
- 5
Flip the warm cake onto a sugared kitchen towel immediately. Roll it up with the towel inside and let cool completely.
- 6
Carefully unroll the cake. Spread the softened cream cheese and thin slices of guava paste over the top.
- 7
Roll the cake back up without the towel, using the towel only to help guide it.
- 8
Chill for at least 1 hour. Cut into rounds and dust with powdered sugar before serving.
Chef's tips
Roll the warm sponge cake in a towel right after baking. This shapes the cake so it does not crack later.
Storage
Refrigerate wrapped up to 4 days.
Reheating
Not applicable, served cold or at room temperature.
Common mistakes to avoid
- •Letting the cake cool flat before rolling, which causes it to crack
- •Baking the cake too long, making it too dry and stiff to roll
Serving suggestions
Cooked Brazo Gitano?
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