Make Your Own Guava Jelly Roll

Guava jelly roll
Mezhoud Samira / EyeEm/Getty Images
  • 35 mins
  • Prep: 20 mins,
  • Cook: 15 mins
  • Yield: 6 to 8 servings
Ratings (7)

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

What You'll Need

  • For the Cake:
  • 2 tablespoons butter (softened to room temperature)
  • 6 large eggs (whites and yolks separated)
  • 6 tablespoons of 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 to 3 tablespoons powdered sugar (for dusting the cooled cake)
  • For the Guava Filling:
  • 17.5 ounces (one container) guava paste
  • 1 to 2 tablespoons orange juice (substitute: lemon juice)
  • 1 teaspoon grated orange zest (substitute: grated lemon zest)

How to Make It

To Make the Cake:

  1. Preheat oven to 375 F (190 C).
  2. Grease a jellyroll pan with butter and 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.
  3. Using an electric beater set on medium and an adequately sized bowl, beat the egg whites until they form soft peaks.
  4. 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.
  1. In another bowl, beat the egg yolks with a fork until fluffy and yellow.
  2. In a third bowl, sift together the dry ingredients: flour, baking powder, and salt.
  3. 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.
  4. Pour the batter into the jellyroll pan and spread it out evenly.
  5. 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.
  6. 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.
  7. 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.
  8. 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.

To Make the Guava Filling:

  1. Using a food processor, mix the guava paste, juice, and zest until pureed and smooth enough to spread.
  2. 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.
  1. Place the roll, seam side down, on a serving platter and garnish with more powdered sugar. Serve.
Nutritional Guidelines (per serving)
Calories 214
Total Fat 8 g
Saturated Fat 3 g
Unsaturated Fat 3 g
Cholesterol 121 mg
Sodium 252 mg
Carbohydrates 30 g
Dietary Fiber 4 g
Protein 7 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)