MY YUMMY, SIMPLE AND TRADITIONAL BRAZO GITANO DE GUAYABA! (OR GUAVA PASTE ROLL)

​This type of cake is traditionally European, also filled and frosted differently. I made this one with my traditional Puerto Rican recipe. However, you may know it by a different name such as; Swiss Roll, Jelly Roll, Christmas Log, Yule Log and my, Guava Brazo Gitano. It is such a simple sponge cake, so easy to make. The only difficulty you may find is when you get to roll it. Other than that it takes no time, few ingredients and the end result is so worth it.
 
Category:  Dessert
Approx. Prep and Cook Time:   30 Minutes
Approximate Cost:    $3.83 or .38 cents per slice
Difficulty Level:  Easy
Allergens, Other:  Gluten Free ONLY IF YOU USE 1 TO 1 GF FLOUR 
Servings: 10 slices
 
Cake Ingredients:
1 cup of cake flour (.50)
3 large egg yolks & 3 egg whites (.48)
1 cup granulated sugar divided in 2 (.20)
1/2 tsp. Fresh lemon juice (.20)
1 tsp. vanilla (.50)
Pinch of salt (0)
3 tbsp. Water (0)
½ cup confectioner sugar to sprinkle on a towel to roll and over the finished cake. (.50)


My Filling Ingredient:
½ can of Goya guava Paste cut in small pieces ($2.89/container (½ =$1.45)
 
Directions
Start the oven at 350 degrees. Oil spray a 13 x18 (or a 10x15) jelly roll pan, cover the bottom with parchment paper and spray oil on top as well. Set aside.
In a saucepan add ½ can of guava paste and ¼ c. water, cook in low until melted.
Sift the flour to remove any lumps.
Separate the yolks and egg whites.
In a bowl, beat the egg whites adding 1/2 cup of sugar gradually, until stiff.
In a separate bowl beat the yolks adding 1/2 cup of sugar gradually until light yellow.
Add the yolks to the egg whites and fold until mixed.
Add the lemon juice, vanilla, water and beat briefly.
Now, add the sifted flour slowly until they all blend well, however, do not over beat.
Pour the mix in the rectangular mold prepared with wax paper, ensuring that it is spreads evenly.
Bake at 350 degrees for 15 minutes, depending on your oven. The cake is thin, it will cook fast.

The filling: You can use the fillings that I used in my recipe or use the filling(s) of your choice.
When the cake is ready, invert the cake onto a kitchen wet towel dusted with confectioners’ sugar. Peel off the top parchment layer; discard. Trim any ragged edges with knife.
 
Starting with the longer side of the cake, roll it like a cylinder, with the wet towel. Set aside, seam-side down, until cool. This step prevents cake breakage.

After totally cooled, gently unroll the cake, spread the jelly over, see my slide show.

Make sure that you spread it an inch before the edge of the cake so when you roll it won't squeeze the filling out and make a mess, smile. Incidentally, I like the Guava mess, smile.

Roll it again, place cake-seam side down on a serving platter and let it sit until ready to serve. Dust with confectioners’ sugar before serving and garnish with fresh fruits like strawberries.
 
Enjoy!
 
HACK:
Other options for fillings are: Vanilla cream, Nutella, lemon pudding -Natilla style, well, the sky is the limit. Don’t forget to sprinkle with powdered sugar.
 
Also, when beating the egg whites, you can make a simple syrup with the ½ c. of granulated sugar and ½ c. or water and cook until you get syrup consistency. Cool down and add to the beaten egg whites instead of the plain sugar.