Brazo Gitano (Guava Jelly Roll Cake)

Instructions

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1. 1 Preheat your oven to 400°F (204°C). Lightly spray the bottom (not the sides) of a half-sheet pan with baking spray or brush it with melted butter. Line the bottom of the sheet pan with parchment paper.
2. 2 In a medium bowl sift together the cake flour, cornstarch, and baking powder twice, this aerates the flour and helps yield a tender cake. Set the bowl aside.
3. 3 In a large mixing bowl add the egg whites. Use a hand mixer (or a stand mixer fitted with the whip attachment) to begin whipping the egg whites on low speed for 30-45 seconds or until they look foamy. If you have a whip attachment for your hand mixer use that. If not, the beaters will work fine. Once foamy, continue whipping at low speed, and gradually sprinkle 1/2 cup (100g) of the granulated sugar into the bowl of egg whites. Increase the speed to medium-high and whip the whites until they hold a stiff peak when the beaters are removed. When you lift the beaters from the bowl, the egg whites should stand straight up. Also, the whites on the beaters will stick straight out. This should take 6-7 minutes.
4. 4 In a separate large mixing bowl, beat the egg yolks, the remaining sugar, salt, and extract using the same beaters (no need to clean them), at low speed, 30-45 seconds until light and fluffy. Once combined, stop the mixer and scrape down the bowl. Increase the mixing speed to medium-high and beat the yolk-sugar mixture for 3-4 minutes, or until it is lemony-yellow in appearance and the sugar is nearly dissolved. To test this, dip your finger into the mixture and rub it between your finger and thumb. You should feel minimal sugar crystals.
5. 5 Add the milk into the bowl with the yolk-sugar mixture, then with the mixer at low speed, blend until fully incorporated.
6. 6 Sift the dry ingredients into the bowl with the yolk, sugar and milk mixture. Use a large rubber spatula to gently fold the flour into the mixture. To do this, start at the sides of the bowl, push down toward the bottom then pull up through the center. Rotate the bowl and repeat this process until the flour is fully incorporated. Do this gently to avoid deflating the eggs too much and until no streaks of flour remain. This is your batter.
7. 7 Place half of the whipped egg whites on top of the batter. Fold the whipped whites into the batter using the same movements above. Once the whites are almost fully incorporated, minimal streaks of yellow and white will remain, add the remaining egg whites. Fold these in just until no white streaks remain.
8. 8 Pour the batter into the prepared sheet pan. Use an offset spatula to spread the batter level in the pan. Give the pan 3 or 4 gentle taps against the countertop to expel any large bubbles. Bake the cake until it has risen and is golden brown, 10-12 minutes.
9. 9 While the cake bakes, in a small bowl, whisk together the powdered sugar and ground cinnamon. Lightly dust a clean tea towel by sifting 2 tablespoons of the sugar mixture over it. Reserve the remaining cinnamon-sugar mix for topping the finished roll.
10. 10 Once you’ve removed the cake from the oven use a knife to separate the cake from the sides of the pan and immediately flip the cake onto the sugared towel. Try not to hold the pan up too high, or you'll make more of a mess with the sugar. Quickly, but carefully (it's hot!), starting with the long side, roll the cake into a tube shape. Allow the cake to cool in this shape, seam side down, for 45 minutes.
11. 11 Toward the end of the cooling time prepare the guava paste (if using). Cut the block into 1/2-inch cubes and put these cubes into a 3-cup microwave-safe bowl. Heat the guava paste for 45 seconds to 1 minute or until the cubes begin to look glossy. Use a whisk to stir the guava paste until smooth. If you're using guava jelly, you only need to whisk it until smooth. There is no need to heat it up.
12. 12 Once the cake has cooled and is no longer warm to the touch, carefully unroll it and remove the parchment paper. Spread a 1/8-1/4-inch layer of the guava onto the cake, leaving a 1-inch margin on one of the long ends. Beginning on the guava-covered long end, tightly roll the cake back into a tube. Use the towel to roll the tube tightly toward the other end.
13. 13 Wrap the cake tube snugly in plastic film. Twist the ends of the wrapping to create a tight cylindrical shape. Refrigerate the Brazo Gitano for at least 1 hour, but preferably 2 hours.
14. 14 Unwrap and generously dust the brazo gitano with the remaining cinnamon-sugar mixture. Slice and serve. Enjoy within 4 days.