# What You Need:
→ Sponge Cake
01 - 4 large eggs, separated
02 - 3/4 cup granulated sugar, divided
03 - 1 tsp vanilla extract
04 - 1 cup all-purpose flour
05 - 1/4 tsp salt
→ Guava Filling
06 - 8 oz guava paste
07 - 2 tbsp water
→ Meringue Topping
08 - 3 large egg whites
09 - 1/2 cup granulated sugar
10 - 1/2 tsp cream of tartar (optional)
# How-To:
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 (6 tbsp) and vanilla extract until pale and thick, about 3 minutes.
03 - In a separate clean bowl, whisk egg whites with remaining sugar, salt, and cream of tartar (if using) until stiff glossy peaks form.
04 - Gently fold one-third of the egg whites into the yolk mixture to lighten. Sift flour over the top and fold in gently. Fold in remaining whites just until combined.
05 - Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until cake springs back when lightly touched and edges are golden.
06 - While warm, invert cake onto a clean kitchen towel dusted with sugar. Peel off parchment. Roll cake with towel from short end and cool completely, about 30 minutes.
07 - Combine guava paste and water in a small saucepan over low heat. Stir constantly until smooth and melted. Cool to room temperature before using.
08 - Unroll cooled cake. Spread guava filling evenly over surface, leaving 1-inch border. Roll tightly from short end without towel. Place seam-side down on serving platter.
09 - Beat egg whites in clean bowl until soft peaks form. Gradually add sugar while beating. Continue until stiff, glossy peaks form that hold their shape.
10 - Spread or pipe meringue over top and sides of cake roll. For golden finish, torch meringue with kitchen torch or broil 1-2 minutes watching closely.
11 - Refrigerate at least 30 minutes to set. Slice into 8 pieces and serve chilled.
