This soft and delicate chiffon base cake rolled with a layer of guava jam is super delicious, an exotic fusion between Latin and Asian…all in one bite.
– Why this guava swiss roll is different?
The recipe is a mix of Asian inspired chiffon cake filled with the very popular Latin American guava jam/paste., and the combination is a sweet and distinct guava jam in between a super soft and moist chiffon cake.
– Guava paste/jam?
Well, back in Brazil we used to have all sort of desserts with guava paste (goiabada) in cakes, pies, cookies, donuts you named it, and it could be by itself or with cheese, yes, you read it right, cheese…which it’s called Romeo and Juliet…the combination of the sweet guava paste and the saltiness of the cheese is amazing…it really wakes your palate…with all this said, when I saw the guava jam in my refrigerator I got the inspiration to use as a filling for the cake roll.
– Can I make this roll is advance?
Absolutely, you can make a couple of days in advance, store in the refrigerator and remove two hours before serving and let it reach room temperature or serve it cold. The cake is delicious accompanied by a cup of tea of coffee.
- 3 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
- 45 g vegetable oil (I used sunflower)
- 45 g milk
- ½ teaspoon vanilla extract
- 60 g cake flour
- 1 pinch salt
- 6 g white vinegar
- 60 g sugar
Preheat oven at 275oF. Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.
In a small bowl, mix cake flour with salt., and set aside.
In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.
In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.
Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.
Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.
Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.
In the meantime, add a little water to the guava jam, and cook until smooth. Let it cool.
To peel off the parchment paper, place another piece of parchment paper or silicone mat on the cake with a pan, flip the cake and remove the parchment paper from the cake. Place the parchment paper again on the cake and flip the cake one more time. Remove the silicone mat of the parchment paper.
Roll the cake from the short end and let it settle for 10 minutes. Unroll the cake and spread a layer of guava jam (or any of your preference), gently re-roll the cake back while peeling the parchment paper off. Cut the edges from both sides.
Transfer to a serving plate. Serve at room temperature or chilled.
– If you enjoy this recipe, you might want to take a look at these…
Did you know that guava is rich in vitamin C and dietary fiber? Because guava contains high amount of pectin it is commonly used to make jams, paste, preserve.
Am going to try with Hawaiian sun lilikoi jelly. Looks great
Looks so pretty, mouthwatering and delicious. I really want to try this. Thank you for sharing.
Wow! That’s a gorgeous swiss roll.
Amazing photos, Juliana. Your cake looks great and I’m sure it tastes even better than it looks.
love rolls like this Juliana and this looks awesome and delicious ! xo
What a gorgeous cake roll! And a bit exotic using a guava filling!!!
This looks so pretty and I love that you used this lovely guava jam!
This looks like such a light and delicious cake roll, Juliana! I don’t think I’ve ever had guava jam but I’ll bet the cake would be delightful with almost any fruit jam.
Guava, now that’s a taste I’ve not had for a while. I used to travel in South America and loved goiabada with a chunk of hard Canastra cheese. Now we love our rullad tårta (rolled cake) over this way, but I’ve never had it with guava jam. This sounds wonderful. Now I must search for the guava jam…
Oh, mercy! This looks delicious, Juliana! Don’t think I’ve ever had a guava dessert and have to give this a try! Thanks!
The texture of this cake looks tender and amazing. And, it’s so pretty with jam layer! Looks delicious.
I’ve never done a cake roll. This combination is beautiful!
Double yum yum! I’m glad I could use ready-made guava jam- not too easy to find fresh guavas all-year round! I have a Swiss toll cake pan that I have never used- might be time to get it out of the cupboard!
That’s gorgeous, Juliana! I have never made guava jam but love doing cake rolls. Have a lovely weekend!
This is classic and perfect. I love guava, and it’s just far enough off the beaten path that it’d be unusual in a good way. I love how simple you’ve kept things. You also got an amazing roll off that cake! That’s not as easy as it looks!
Juliana, I can almost taste how sweet and light and fluffy this delicious guava swiss roll is from your gorgeous photos. The step by steps are super helpful. You are such a talented little baker!
I don’t often have guava desserts, so this would be a real treat. Love the way this looks! Thanks so much. 🙂
Ha that is quite the fusion. I remember when I was in Colombia everything was guava something. These rolls sound fantastic Juliana!
That guava jam is so special and the cake roll has such an amazing texture!