We were having a dinner party with a Latin American theme. The main course was Arroz Con Pollo. I love the Hispanic flavors. The link shared is from a previous version. I have not yet posted the dish from our dinner party. What I love about these themed dinner parties is the need to search for and execute a dish I have never made before. In this case, I made a Brazilian Jelly Cake known as Brazo Gitano. Brazo Gitano literally translates to GYPSY’S ARM. It is a sponge cake layered with cream cheese and jelly.
I realize I am pretty darn open to trying to new recipes. The simple reason is I love to try new things especially when it comes to food. It is so fun to learn about different foods and how they were eaten in different cultures. The biggest challenge with the dish was finding a store that carries guava. This search added to the fun and appreciation for the dessert. I was in the City – Chicago. Chicago has plenty of ethnic grocery stores. I simply googled and found one in the neighborhood that I was in. When I walked in the store, I asked if they had guava. They referred me to aisle 2. When I was checking out, there was a Hispanic in line and he asked me what I was making. I love it. I throughout a Brazo Gitano. He was surprised, impressed and I got a great family story from him.
Guava is the jam used in this jelly roll. I wanted to keep this authentic. Guava is a fruit found in sub-tropic regions. It came in a congealed form. It is converted to a soft jelly consistency by mixing it with water and putting in the microwave. I am not sure how to describe the flavor. It is sweet but not overly so.
The cast of characters.
The dish begins with beating the eggs; the sugar is added and the mixture is beaten again.
The dry ingredients are added and the batter is formed. The batter is is poured onto a greased tray lined with wax paper.
The cake is baked and then flipped over on to a towel with confectioners sugar on it.
The cake rolled up, and then, unrolled.
The cream cheese added and the guava added.
The final Brazilian Jelly Cake plated.
- 1 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 4 eggs
- 1 cup granulated sugar
- 6 tablespoons water, divided
- 1 teaspoon Vanilla Extract
- 2 tablespoons plus 2 teaspoons confectioners sugar, divided
- 1/2 cup whipped cream cheese, room temperature
- 1/2 cup packed cubed guava paste
- Preheat oven to 375°F.
- Spray a 15x10x1-inch baking pan.
- Line pan with wax paper; spray paper.
- Mix flour, baking powder and salt in small bowl. Set aside.
- Beat eggs in large bowl with electric mixer on high speed until very thick.
- Gradually beat in granulated sugar, then 5 tablespoons of the water and vanilla.
- Gradually beat in flour mixture on low speed until well mixed.
- Spread evenly in prepared pan.
- Bake 14 to 15 minutes or until toothpick inserted in center comes out clean.
- Place clean kitchen towel on work surface; dust with 2 tablespoons of the confectioners' sugar. Loosen cake around sides of pan with small knife. Turn out onto sugared towel, wax paper-side up.
- Fold 1 side of towel over short side of cake, then roll up cake jelly-roll style.
- Cool cake 15 minutes.
- Place guava paste and remaining 1 tablespoon water in small microwavable bowl. Microwave on HIGH 30 seconds.
- Stir until guava paste is melted and smooth. Set aside.
- Unroll cake onto towel.
- Peel off wax paper.
- Spread cream cheese evenly over cake.
- Top with melted guava paste and spread evenly.
- Using towel, roll up cake and place seam-side down on serving platter.
- Sprinkle cake with remaining 2 teaspoons confectioners' sugar
- Serve and enjoy!