Brazo Gitano de Guayaba (Guava Jelly Roll Cake)

Makes 8-10 servings

Ingredients:
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

Directions:

1. In the bowl of a stand mixer, add the egg whites and beat until soft peaks form. Add the sugar and the yolks slowly, beating constantly. Gradually add the cake flour, mixing constantly. Add the vanilla.

2. Grease and line a jelly roll pan with parchment paper or greased aluminum foil, and sprinkle with flour, removing excess. Pour batter into pan, spreading it evenly to the edges.

3. Bake in a preheated 350ºF oven for 15 to 18 minutes. Allow the cake to cool for a few minutes.

4. Sprinkle powdered sugar on a clean kitchen towel, and then turn out the cake onto the towel. Trim the edges of the cake, and spread the guava paste over the entire surface of the cake. Roll up the cake using the kitchen towel and then wrap in aluminum foil. Allow the cake to cool completely. Slice and serve.

Tip: You can soften the guava paste in a microwave-safe container. Heat the paste 20 to 30 seconds, and then whisk it smooth or mash it with a fork. You can also use other another type of fruit paste such as mango, or even dulce de leche, to fill the cake.

Recipe and photo courtesy of our friend Cielito Rosado. Find Cielito online at http://www.cielitorosado.com

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