Jelly Roll with Guava Cream Filling

Jelly Roll with Guava Cream Filling

For the cake

Vegetable cooking spray
¾ cup sifted cake flour
¾ teaspoon baking powder
¼ teaspoon salt
4 large eggs, at room temperature
¾ cup sugar

For the filling

1 cup heavy cream
3 tablespoons confectioners' sugar
1 teaspoon vanilla
1 cup whipped cream cheese at room temperature
One 17-ounce jar guava jelly or two cups strawberry jelly
Confectioners' sugar


Preparation

1. Make the cake: Preheat the oven 350° F. Grease a 13 x 18-inch jelly roll pan with vegetable cooking spray. Line the bottom of the pan with parchment paper or waxed paper. Sift the flour, baking powder, and salt into a bowl. Beat the eggs in the bowl of an electric mixer (or in a bowl with a handheld mixer) at medium-high speed until foamy. Add the sugar gradually in three batches and continue beating until very fluffy and pale yellow.


2. Add the sifted dry ingredients to the eggs in three batches, folding each one into the egg mixture with a rubber spatula until just a few streaks of white remain. Scrape the batter into the prepared pan and smooth it into an even layer, making sure to poke it into the corners. Bake until the cake is golden brown and it feels spongy not tacky to the touch, 14 to 16 minutes.

3. Make the filling: Beat the heavy cream and confectioners' sugar in the bowl of an electric mixer (or in a bowl with a handheld mixer) until it is fluffy. Add the vanilla and continue beating until the cream holds soft peaks when the beater is lifted from it. Add the cream cheese half at a time and beat just until blended into the cream. Scrape down the sides of the bowl.

4. Line your work surface with a sheet of waxed or parchment paper. Invert the cake onto the paper and lift off the pan. Peel the paper off the top of the cake. Spread the jelly in an even layer over the cake, leaving a ½-inch border around the edges. Do the same with the cream cheese mixture. Starting at one of the short sides, roll the cake up into a compact roll, working gently to avoid tearing the cake or squeezing the filling out. Set the cake seam side down on a serving platter. Cover with plastic wrap and chill for at least 2 hours or up to 1 day before serving.

5. To serve, sprinkle a dense coating of confectioners' sugar over the cake. Cut into 1-inch slices.