Brazo Gitano de Guayaba (Guava Jelly Roll Cake)
- 4 large eggs separated
- 1 cup granulated sugar
- 1 cup cake flour
- 1 teaspoon vanilla extract
- 2 cups Guava paste softened to a spreadable consistency
- powdered sugar for garnish
Brazo Gitano is the Latin equivalent of the Swiss roll or jelly roll, and it's one of those perfect sweet treats. A popular dessert in Spain, The name literally translates to "gypsy's arm," and if you're wondering how it got that name, you're not alone! The story I read was that it wasn't even originally called "gypsy's arm," but rather "Egyptian's arm" (apparently the Swiss had nothing to do with it). The delicacy came to Spain from an Italian monk, who enjoyed it while he was in Egypt.
If this is the case, we can thank the anonymous monk from bringing us a delicious dessert that's become a staple throughout Latin America. From Argentina to Mexico, you can find variations on this cake at restaurants, bakeries and homes, and this version with guava and cream is a classic. It's also an easy sweet dish to make, requiring only five ingredients. The Spanish brazo gitano is made with rum extract, so you could add a dash of rum if you wanted to spice things up!
Roll up some love and enjoy with a café con leche.