# What You Need:
→ 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, optional
# 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 pale and thick, approximately 3-4 minutes.
03 - In a separate clean bowl, whisk egg whites with remaining sugar, salt, and cream of tartar if using, until stiff peaks form.
04 - Gently fold the whipped egg whites into the yolk mixture until nearly combined. Sift in flour and fold just until combined, preserving airiness.
05 - Pour batter into prepared pan and spread evenly. Bake for 12-15 minutes until the cake springs back when lightly touched.
06 - While warm, invert cake onto a clean kitchen towel dusted with sugar. Peel off parchment paper carefully. Roll cake with towel from short end and cool completely.
07 - Gently melt guava paste with water in a small saucepan over low heat, stirring until smooth. Cool to room temperature.
08 - Unroll cooled cake and spread guava filling evenly across the surface. Roll cake tightly without towel and place seam side down on serving platter.
09 - Beat egg whites in a clean bowl until soft peaks form. Gradually add sugar while continuing to beat until stiff, glossy peaks form.
10 - Spread or pipe meringue over top and sides of cake roll.
11 - Optional: Use kitchen torch to lightly brown meringue for golden finish, or briefly broil under broiler while watching closely to prevent burning.
12 - Refrigerate for at least 30 minutes before slicing. Serve chilled.
