By Hector Rodriguez

In Puerto Rico, a jellyroll is called Brazo Gitano, which means gypsy arm. There are a variety of flavors and fillings. My favorite is a basic cake recipe filled with a guava fruit spread or jelly filling. It's perfect for desserts, teatime, or snacks.

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Name: Guava Jellyroll
Prep time: 20 min
Total time: 35 min
Yield: 1
Cuisine: not set
Ingredients: Cake:; 2 tablespoons butter softened to room temperature; 6 large eggs whites and yolks separated; 6 tablespoons sugar; 6 tablespoons flour you can use all purpose or cake flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1 tablespoon vanilla extract; 2 - 3 tablespoons powdered sugar for dusting the cooled cake; Guava Filling:; 17 1/2 ounces guava paste; 1 - 2 tablespoons orange juice substitute: lemon juice; 1 teaspoon grated orange zest substitute: grated lemon zest

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INGREDIENTS

Cake:
2 tablespoons butter ; softened to room temperature
6 large eggs ; whites and yolks separated
6 tablespoons sugar
6 tablespoons flour ; you can use all purpose or cake flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 tablespoon vanilla extract
2 - 3 tablespoons powdered sugar ; for dusting the cooled cake
Guava Filling:
17 1/2 ounces guava paste
1 - 2 tablespoons orange juice ; substitute: lemon juice
1 teaspoon grated orange zest ; substitute: grated lemon zest

Recipe

INSTRUCTIONS

Make the Cake:

Preheat oven to 375 degrees Fahrenheit (190 Celsius).

Grease a jellyroll pan with butter; line it with parchment paper for baking; then grease the top of the parchment paper. You should end up with butter on both sides of the paper.

Using an electric beater set on medium and an adequate sized bowl beat the egg whites until they form soft peaks. Increase the beater speed and add the sugar one tablespoon at a time. Continue to beat the mixture until the egg whites form stiff peaks. Turn off the beater and set this mixture to the side.

In another bowl, beat the egg yolks with a fork until fluffy and yellow.

In a third bowl, sift together the dry ingredients: flour, baking powder, and salt.

Return your attention to the bowl with the egg whites. Using a spatula, gently fold in the egg yolks to the whites. Then fold in the dry ingredients. Lastly, gently stir in the vanilla.

Pour the batter onto the jellyroll pan and spread it out evenly.

Place the cake in the middle rack of the preheated oven and bake for 15 minutes (until golden and a toothpick inserted in the middle comes out clean). While the cake is baking, prepare a damp, clean towel to roll the cake in. The towel should be slightly larger than the cake..

Remove the cake and turn off the oven. Allow the cake to cool for about 5 minutes so that you can handle it. It should still be slightly warm. Trim off the crispy end and sides.

When you are ready to turn out the cake, dust the damp towel with powdered sugar. Turn the cake upside down onto the prepared towel. Gently peel off the parchment paper and discard it.

Roll the cake up in the towel. Start with the smaller side and roll away from you. Set the cake aside and let it cool while you are making the filling.

Make the Guava Filling:

Using a food processor, mix the guava paste, juice, and zest until pureed and smooth enough to spread.

Gently unroll the cake and evenly spread on the filling. Then firmly roll up the cake into a jellyroll, using the towel as an aid and place the seam side to the bottom. If necessary, trim off the ends in order to make the roll neat and presentable.

Place the roll, seam side down, on a serving platter and garnish with more powdered sugar.

Serve.

NOTES

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Guava Jellyroll

Cake: 
2 tablespoons butter  softened to room temperature
6 large eggs  whites and yolks separated
6 tablespoons sugar 
6 tablespoons flour  you can use all purpose or cake flour
1/2 teaspoon baking powder 
1/4 teaspoon salt 
1 tablespoon vanilla extract 
2 - 3 tablespoons  powdered sugar  for dusting the cooled cake
  Guava Filling: 
17 1/2 ounces guava paste 
1 - 2 tablespoons orange juice substitute: lemon juice
1 teaspoon grated orange zest substitute: grated lemon zest

Make the Cake:  
Preheat oven to 375 degrees Fahrenheit (190 Celsius).

Grease a jellyroll pan with butter; line it with parchment paper for baking; then grease the top of the parchment paper. You should end up with butter on both sides of the paper.

Using an electric beater set on medium and an adequate sized bowl beat the egg whites until they form soft peaks.   Increase the beater speed and add the sugar one tablespoon at a time. Continue to beat the mixture until the egg whites form stiff peaks. Turn off the beater and set this mixture to the side.

In another bowl, beat the egg yolks with a fork until fluffy and yellow.

In a third bowl, sift together the dry ingredients: flour, baking powder, and salt.

Return your attention to the bowl with the egg whites. Using a spatula, gently fold in the egg yolks to the whites. Then fold in the dry ingredients. Lastly, gently stir in the vanilla.

Pour the batter onto the jellyroll pan and spread it out evenly.

Remove the cake and turn off the oven. Allow the cake to cool for about 5 minutes so that you can handle it. It should still be slightly warm. Trim off the crispy end and sides.

When you are ready to turn out the cake, dust the damp towel with powdered sugar. Turn the cake upside down onto the prepared towel. Gently peel off the parchment paper and discard it.

Roll the cake up in the towel. Start with the smaller side and roll away from you. Set the cake aside and let it cool while you are making the filling.

Make the Guava Filling: 
Using a food processor, mix the guava paste, juice, and zest until pureed and smooth enough to spread.

Serve.

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Nutrition

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Serving Size: 1 Recipe (1290g)
Recipe Makes: 1 Serving

Calories: 1543
Calories from Fat: 747 (48%)

Amt Per Serving		% DV

	Total Fat 83g	111 %
	Saturated Fat 33.4g	167 %
	Monounsaturated Fat 28.9g
	Polyunsanturated Fat 9.1g
Cholesterol 2600.6mg		800 %
Sodium 1047.5mg		36 %
Potassium 897.8mg		24 %
Total Carbohydrate 118.9g		35 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 118.7g
Protein 77.1g		110 %
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Calories per serving: 1543

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