Last Updated on December 30, 2023
Today, we’re going to be looking at a guava paste cake recipe. If you’re looking for the perfect light and refreshing dessert for the summer, then this guava paste cake recipe is ideal. While it may be a classic Christmas dessert, I think it’s ideal all year round! This Latin dessert will leave all of the family wanting more, and it’s relatively easy to make. But how do you go about making it? Let’s take a closer look.
What Is Guava Paste Cake?
You may not be familiar with guava paste cake, but it’s absolutely delicious! It originated in South America and is very similar to that of a swiss roll. It’s a rolled cake with a sweet filling, such as cream, caramel, chocolate, or in our case…guava paste. It’s moist, light, and incredibly sweet. The traditional name for this guava paste cake is Brazo Gitano, which simply translates to, “gypsy’s arm”.
Ingredients in guava paste cake
You may be wondering which ingredients you typically need for a guava paste cake. Some recipes may differ slightly, but our recipe contains the following ingredients:
- pure vanilla extract
- all purpose flour
- confectioners’ sugar
- guava paste
Nutritional information of guava paste cake
You may be curious as to the nutritional value of guava paste cake. One serving of Brazo Gitano contains the following:
- Calories: 124
- Fat: 4.9g
- Saturated Fat: 1.5g
- Cholesterol: 0mg
- Salt: 0.3g
- Carbs: 19g
- Dietary Fiber: 1g
- Sugar: 12g
- Protein: 1.1g
Guava Paste Cake Recipe (Brazo Gitano Recipe)
Let’s get down to the reason you’re here – how to make this guava paste cake recipe! This guava paste jelly roll is absolutely delicious, and looks super elegant on display, on your dinner table. The recipe we’re looking at is inspired by one from Goya. Let’s take a closer look.
The ingredients you’ll need for this recipe are:
- 1 cup of sugar
- 1 teaspoon of pure vanilla extract
- 5 separated eggs (room temp)
- 1 cup of all-purpose flour
- 1/4 teaspoon of salt
- 1 packet of guava paste – cubed (we recommend Goya guava paste)
- confectioners’ sugar (for decoration)
Now all you need to do is:
Step 1: Prepare
Gather all of the ingredients you need for this recipe and grab two saucepans. In one saucepan, add the guava paste and around 3/4 cup of water. Over a medium heat, start to cook the guava paste. Stir occasionally throughout, and cook for around 8 minutes. At this point, the guava paste should be thick. Remove from heat and leave to one side to cool. In the other saucepan, add 1/3 cup of the sugar, along with 1/3 cup of water. Over a medium-high heat, bring to a boil until the sugar has dissolved. Once dissolved, remove from heat and pour into a bowl. Add the vanilla extract and stir. Leave to one side to cool.
Step 2: Make the batter
Before you start making the batter, preheat your oven to 425F and line a baking sheet with parchment paper. Separate your eggs. In one bowl, add your egg whites and mix until stiff peaks form. Once you have peaks, leave to one side. In another bowl, add the egg yolks, remaining sugar, and salt. Mix well until the ingredients are well combined. Add the flour to the yolk mix and stir well. Gradually fold in the egg whites with a spatula. Keep folding until the mixture becomes fluffy and combined. Now pour the mixture onto your prepared baking sheet, and place into the center of your preheated oven for around 10-15 minutes. The cake should spring back when touched, and be lightly golden in color.
Step 3: Roll the cake
Invert the cake onto parchment paper, sprinkled with the confectioners’ sugar. Remove the paper and ensure the edges are uniform in shape (you may need to trim some of the edges off, to make it even). With some of the vanilla mixture from earlier, brush onto the cake until absorbed. Now we can begin to roll the cake. It’s important you start with the long side of the cake. Keep rolling carefully. Leave the cake to cool before attempting the next step.
Step 4: Fill the cake
Unroll the cake slowly, and carefully. Spread the guava filling from earlier onto the cake, leaving around an inch edge around the cake, to allow for excess filling. Be sure to keep 1 tablespoon of filling for later. Re-roll the cake. This time, ensure it’s firm and tight. It should be in the style of jellyroll. Serve the cake on a platter. Just before serving, brush the one tablespoon of filling onto the cake and sprinkle with confectioners’ sugar. Be sure to keep refrigerated if not serving immediately. Enjoy!