Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Guava Swiss Roll Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 80 reviews
  • Author: Kimberly
  • Prep Time: 40 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Latin American

Description

This Delicious Guava Swiss Roll Cake is a delightful treat perfect for sweet moments at home. It features a soft and fluffy rolled sponge cake filled with a luscious guava paste blended with fresh orange juice and zest, providing a tangy and sweet tropical flavor. The cake is gently baked to golden perfection, rolled with the fruity filling, chilled for easy slicing, and dusted with powdered sugar for a beautiful finish.

Ingredients

Guava Filling

  • 1 cup Guava paste
  • 1/2 cup Fresh orange juice
  • 1 tablespoon Orange zest

Cake Batter

  • 1/4 cup Softened butter (fully softened for smooth batter)
  • 3 large Eggs (separated)
  • 3/4 cup Granulated sugar
  • 1 cup All-purpose flour
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Salt
  • 1 teaspoon Pure vanilla extract

For Garnish

  • 1 cup Powdered sugar (for dusting)

Instructions

  1. Prepare the Guava Filling: Place the guava paste in a saucepan and boil over medium-high heat for 5 minutes, stirring occasionally until the mixture becomes smooth, thick, and spreadable. Add the fresh orange juice and orange zest, stirring well to combine. Set aside to cool slightly.
  2. Preheat the Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Grease a jelly-roll pan thoroughly with butter, then line it with baking parchment. Grease the parchment paper again to prevent sticking.
  3. Beat the Egg Whites: Using a stand mixer, beat the egg whites on medium speed until soft peaks form. Gradually add the granulated sugar while increasing the speed to high, continuing to beat until stiff peaks form, resulting in a glossy, firm meringue.
  4. Whip the Egg Yolks: In a separate bowl, whisk the egg yolks vigorously until they become fluffy and pale yellow in color.
  5. Combine Dry Ingredients and Fold Mixture: Sift together the flour, baking powder, and salt in another bowl. Gently fold the whipped egg yolks into the beaten egg whites. Carefully fold in the flour mixture and vanilla extract until just combined, taking care not to deflate the batter.
  6. Pour Batter and Bake: Evenly spread the batter into the prepared jelly-roll pan, smoothing the top. Bake in the preheated oven for approximately 15 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Invert onto Towel: As soon as the cake is out of the oven and still warm, invert the cake onto a slightly damp kitchen towel that has been dusted lightly with powdered sugar to prevent sticking.
  8. Roll Up the Cake: Starting from the shorter edge, roll the cake together with the towel into a tight spiral. This helps the cake maintain its shape and prevents cracking. Set aside to cool for 5 minutes.
  9. Spread the Guava Filling: Carefully unroll the cooled cake, spreading the prepared guava filling evenly over the surface, leaving about a ½ inch border around the edges to prevent overflow when rolling.
  10. Re-roll the Cake: Gently roll the cake up again, this time without the towel, making sure the seam side is down to seal the roll. Wrap the roll tightly in parchment paper followed by plastic wrap to hold its shape. Refrigerate for 1 hour to firm up.
  11. Trim the Ends: Remove the cake from the fridge, unwrap it, and trim off the ends with a sharp knife to reveal the inviting spiral of cake and filling inside.
  12. Garnish and Serve: Brush the cake lightly with any leftover guava filling for extra shine and flavor, then dust with powdered sugar. Slice and serve to enjoy this tropical, sweet, and tangy Swiss roll cake.

Notes

  • Ensure the butter is fully softened for a smoother batter and better texture.
  • Beating the egg whites to stiff peaks is critical for a light and airy sponge.
  • Rolling the cake with the towel while warm prevents cracking and helps it hold shape.
  • Chilling the roll helps it set and makes slicing cleaner and easier.
  • You can substitute orange juice and zest with lime or lemon for a different citrus note.
  • Store leftovers wrapped in plastic wrap in the refrigerator and consume within 2 days for best freshness.

Find it online: https://slsrecipes.com/guava-swiss-roll-cake-recipe/