Brazo Gitano (Guava-Filled Cake Roll)

Ingredients

The Cake

• 6 eggs (whites in one bowl, yolks in another)
• 6 tbsp flour
• 6 tbsp sugar
• ½ tsp baking powder
• ¼ tsp salt
• 1 tbsp vanilla extract
• powdered sugar (to coat cake)
• Butter or margarine (for greasing)

The Filling

• ¾ can of guava paste (pasta de guayaba)
  • The Goya cans are 21oz, so you want about 15oz
• 1 tbsp lemon juice

Instructions

The Cake

1. Preheat over to 375º.
    
2. Grease 12" x 17" metal baking pan. Cover with parchment paper, then grease the parchment paper as well. You should end up with butter on both sides of the paper.
    
3. Using an electric mixer, beat the egg whites on medium until they form soft peaks.
    
4. Increase the beater speed to medium-high and add in the sugar one tablespoon at a time. Continue to beat until the egg whites form stiff peaks. Turn off the mixer and set aside.
    
5. In another bowl, beat the egg yolks (with a hand mixer or a fork) until fluffy and bright yellow.
    
6. In a third bowl, sift together the flour, baking powder, and salt.
    
7. Using a spatula, gently fold in the egg yolks to the whites, beaing careful not to over-mix and lose the air. Once all the egg yolks are added, fold in the dry ingredients. Lastly, add the vanilla extract and mix until everything is thoroughly blended.
    
8. Pour the batter into the pan and spread out evenly.
    
9. Place the cake in the middle rack of the oven and back 12-15 min (until goden and a toothpick inserted into the middle comes out clean).
   • The cake may appear uneven in height as it bakes. That's okay, as the cake will settle as it cools.
      
10. While the cake is baking, prepare a damp, clean towl (such as a kitchen towel) to roll the cake in. The towel should be slightly larger than the cake.
     
11. Remove the cake and turn off the oven. Allow the cake to cool for 3-5 min (until you can handle the tray. Using a knife, trim the darker/crispy edges of the sides.
     
12. Turn the cake out onto the towel. To do this:
    • Lay the towl on top of the cake and tray, making sure the parchment paper edges are not in the way.
    • Grab hold of the edges of the tray and the towel, making sure the towel is pulled tight across the top of the tray.
    • Quickly flip the tray over, and lay the towel on a clean counter or table.
       
13. Peel off the parchment paper and discard. Roll the cake up in the towel. Start with the small (12") side and roll away from you. Set the cake aside and let it cool while you make the filling.

Making the Filling and Combine with Cake

1. Using a food processor, mix the guava paste and lemon juice until pureed and smooth enough to spread. The mixture will be very thick.
   • NOTE: I prepare the mix while the cake is in the over, just to save time. If the cake cools too mutch, it will be difficult to re-roll without breaking.
      
2. Gently unroll the cake and evenly spread on the filling. Then firmly roll up the cake starting from the small (12") side.
    
3. When the roll is completed, lift the roll and place it with the seam-side (where the edge ends) down onto a plate. Optionally, trim off the ends to make the roll neat and presentable.
    
4. Sift powdered sugar along the length of the roll. Slice into ½-1" rolls and serve.