# Components:
→ Sponge Cake
01 - 4 large eggs, separated
02 - 9/16 cup granulated sugar, divided
03 - 1 teaspoon vanilla extract
04 - 1 cup all-purpose flour
05 - 1/4 teaspoon salt
→ 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, optional
# Directions:
01 - Preheat oven to 350°F. Line a 10x15 inch jelly roll pan with parchment paper and lightly grease it.
02 - In a large bowl, beat egg yolks with half the sugar and vanilla extract until pale and thick.
03 - In a separate bowl, whisk egg whites with remaining sugar and salt, plus cream of tartar if using, until stiff peaks form.
04 - Gently fold the egg whites into the yolk mixture, then sift in the flour and fold just until combined.
05 - Pour the batter into the prepared pan and spread evenly. Bake for 12-15 minutes, or until the cake springs back when touched.
06 - While still warm, invert the cake onto a clean kitchen towel dusted with sugar. Carefully peel off the parchment paper. Roll the cake up with the towel from the short end and let cool completely.
07 - Gently melt guava paste with water in a small saucepan over low heat, stirring until smooth. Let cool to room temperature.
08 - Unroll the cooled cake and spread the guava filling evenly over the surface.
09 - Roll up the cake tightly without the towel. Transfer to a serving platter, seam side down.
10 - Beat egg whites in a clean bowl until soft peaks form. Gradually add sugar and continue beating until stiff, glossy peaks form.
11 - Spread or pipe the meringue over the top and sides of the roll.
12 - Optional: Torch the meringue with a kitchen torch for a golden finish, or briefly bake under a broiler, watching closely.
13 - Chill for at least 30 minutes before slicing. Serve and enjoy.
