Guava Roll Cake

Preheat oven to 375°F.

Line a 15 ½ X 10 ½ – X 1-inch tall jelly roll pan with parchment paper. Spray the pan with baking spray before laying the paper (I used 11 X 7 X 1 inch tall for thinner cake). Remove the membrane around the egg yolk by straining it (that is so your cake won’t smell like eggs). Beat the eggs, in electric mixer, for about 4-5 minutes, or until very thick and light yellow colored. Gradually beat in granulated sugar and salt. Using low speed, slowly add in water and vanilla extract. Slowly add the flour and baking powder, mixing without beating just until batter is smooth and blended. Pour into pan covered with parchment paper, spreading to corners.

Bake for 13 to 17 minutes or until a metal pick inserted in center comes out clean (of course, you can use a toothpick, but I prefer a fork if a metal pick is not available). Immediately loosen cake from edges of pan and invert onto a damp tea towel covered with parchment paper. Carefully remove the paper in which it was baked. While still hot, roll cake, damp towel, and parchment paper. Cool on wire rack for 20-30 minutes or until completely cool.

Unroll cake and remove paper and towel; spread the guava paste (or jam). Roll up cake. Trim away the stiff edges using an electric knife for a clean cut. Sprinkle with powdered sugar and have fun decorating it. Wrap loosely with cling wrap and refrigerate. This cake may be frozen for up to 2 months.