# Ingredient List:
→ Sponge Cake
01 - 4 large eggs, separated
02 - 3/4 cup granulated sugar, divided
03 - 1 teaspoon vanilla extract
04 - 1 cup all-purpose flour
05 - 1/4 teaspoon salt
→ Guava Filling
06 - 8 ounces guava paste
07 - 2 tablespoons water
→ Meringue Topping
08 - 3 large egg whites
09 - 1/2 cup granulated sugar
10 - 1/2 teaspoon cream of tartar
# Directions:
01 - Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper and lightly grease the surface.
02 - In a large bowl, beat egg yolks with half the sugar and vanilla extract until the mixture becomes pale and thick.
03 - In a separate clean bowl, whisk egg whites with remaining sugar, salt, and cream of tartar until stiff peaks form.
04 - Gently fold the whipped egg whites into the yolk mixture, then sift in the flour and fold just until combined without overmixing.
05 - Pour batter evenly into the prepared pan and bake for 12-15 minutes until the cake springs back when lightly touched.
06 - While still warm, invert the cake onto a clean kitchen towel dusted with sugar. Carefully peel off the parchment paper.
07 - Roll the cake up tightly with the towel starting from the short end and allow to cool completely at room temperature.
08 - Gently melt guava paste with water in a small saucepan over low heat, stirring until smooth. Cool to room temperature.
09 - Unroll the cooled cake and spread the guava filling evenly over the surface. Roll up the cake tightly without the towel and place seam side down on a serving platter.
10 - Beat egg whites in a clean bowl until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form.
11 - Spread or pipe the meringue over the top and sides of the cake roll.
12 - Optional: Use a kitchen torch to lightly brown the meringue for a golden finish, or briefly place under the broiler while watching closely to avoid burning.
13 - Refrigerate for at least 30 minutes before slicing. Serve chilled and enjoy.
