Recipe Rewind! Roll cakes can be a little tricky the first time around, but they’re so much fun. This recipe for a guava roll cake boasts a tangy and sweet guava swirl. For those of you with a serious sweet tooth, you can also try substituting the guava for dulce de leche!
- 1 1/2 cup sugar
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 4 eggs, separated plus 2 egg whites
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- pinch of salt
- guava paste
- 1/2 cup water
Preheat the oven to 350º. Lightly grease a rimmed sheet pan and line with parchment paper. Lightly grease the paper as well.
In a small bowl, beat the six egg whites with an electric mixer until soft peaks form and set aside. In a large bowl, whisk together the egg yolks, oil and vanilla extract. Add the dry ingredients, incorporating a little at a time, and beat until combined. Be careful not to over stir. Gently fold in the egg whites. Pour the batter into the prepared pan and bake on the center oven rack for 12 to 13 minutes, until the edges of the cake just start to pull away from the sides of the pan. Transfer the pan to a rack and let it cool to room temperature.
For the guava filling just add the guava paste to a half cup of warm water and simmer on low heat until smooth (for the dulce de leche alternative no water is needed). Invert the cake onto a piece of parchment paper and carefully peal the baking paper away. Spread the guava filling out over the entire cake and gently roll from one end, carefully removing the bottom parchment as the cake is turned. Dust with confectioner’s sugar and serve.