Directions
- Prepare the filling: In a small saucepan, melt the guava paste with 1/2 cup water over low heat until smooth. Set aside to cool slightly.
- Preheat the oven: Set the oven to 250°F (120°C) and grease and flour a 30x40 cm (12x16 in) baking sheet.
- Beat egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt until stiff peaks form.
- Cream butter and sugar: In a separate large bowl, beat the margarine and sugar until pale and creamy.
- Add yolks: Gradually add the egg yolks to the creamed butter and sugar, mixing until smooth and fully incorporated.
- Incorporate flour: Add the flour little by little, mixing gently to avoid deflating the batter.
- Fold in egg whites: Carefully fold the beaten egg whites into the batter until smooth and airy.
- Spread the batter: Pour a thin layer of batter onto the prepared baking sheet, spreading it as evenly as possible. Bake for 5–7 minutes, until lightly golden and springy to the touch.
- Add filling and roll: Remove the hot cake from the oven and immediately spread a thin layer of melted guava paste over the top. Using a spatula, carefully roll the cake tightly from one end, keeping it within the pan if needed.
- Repeat layering: Clean the baking sheet and repeat steps 8 and 9 with the remaining batter, creating multiple thin layers of cake and guava filling.
- Finish and serve: Sprinkle sugar over the top of the rolled cake. Slice and serve warm or at room temperature alongside a cup of tea.
Recipe Details
- Prep Time: 25 minutes
- Cook Time: 7 minutes per layer
- Total Time: 50–60 minutes (depending on number of layers)
- Servings: 8–10
- Difficulty: Medium
Variations & Substitutions
- Swap guava paste for dulce de leche, chocolate spread, or fruit preserves for a different flavor twist.
- Use butter instead of margarine for a richer taste.
- Dust the finished roll with powdered sugar or cocoa for a decorative touch.
Serving Suggestions
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