This classic cake is a classic in Puerto Rican culture. The soft and light cake is brushed with a spiced rum simple syrup, then rolled into a guava sauce and coconut whipped cream to create the perfect combination of Caribbean flavors.

Recipe Details

• Prep Time: 40 minutes
• Cook Time: 20 minutes
• Total Time: ~1 hour

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Ingredients

Swiss Roll Cake

• 1 1/4 cups (198g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/3 cup cold water
• 1/2 tsp lime juice
• 1/2 tsp vanilla extract
• 4 eggs
• 1 1/3 cup sugar (279g)

Spiced Rum Simple Syrup

• 1 cup water
• 1 cup brown sugar 271-112g
• 2 tbsp spiced rum 

Guava Sauce

• 335g guava paste 
• 1/2 cup water
• 1/2 tsp lime juice
• 1 tbsp rum

Coconut Whipped Cream

• 2 – 15 oz cans coconut cream
• 1 tsp vanilla extract
• 1/2 cup powdered sugar
• 6 tbsp heavy cream 

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Instructions

Swiss Roll Cake

1. Pre-heat oven to 350 degrees.
2. Grease a sheet pan, line the bottom of the pan with parchment paper, and grease the top of the parchment paper.
3. In a medium bowl, whisk together all-purpose flour, baking powder, and salt.
4. In a stand mixer with a whisk attachment, mix the eggs and sugar at high speed for 5 minutes, or until thick and fluffy.
5. Add the cold water and lime juice to egg and sugar mixture. Whisk until combined.
6. Add dry ingredients to wet in mixing bowl using a silicone spatula to fold until combined.
7. Pour mixture to sheet pan. Make sure mixture is leveled on all sides.
8. Tap the pan against counter to get any air bubbles out from the mixture.
9. Bake for 20 minutes. Check for doneness by sticking a toothpick in the middle of the cake and making sure it comes out clean.
10. As soon as the cake comes out of the oven, sprinkle powdered sugar on top. Cover the cake with a towel and wrap with aluminum foil to lock in moisture.

Rum Simple Syrup

1. Add water, brown sugar, and rum to small saucepan.
2. Place saucepan in medium high heat.
3. Stir until sugar is fully dissolved.
4. Continue cooking until mixture reaches a boil.
5. Set syrup aside to cool down.

Guava Sauce

1. Cut guava paste into small pieces and throw in saucepan.
2. Add water and brown sugar to saucepan.
3. Place saucepan in medium low heat until guava paste has melted completely.
4. Add spiced rum to guava mixture and turn heat to low for 5 minutes.
5. Set guava sauce aside to cool down.

Coconut Whipped Cream

1. In a stand mixer with a whisk attachment, mix coconut cream, powdered sugar, and vanilla extract until combined.
2. Add heavy cream to mixture and whisk until desired texture. Set aside.

Assembly

1. Wait until cake has completely cooled to begin assembly.
2. Brush the spiced rum simple syrup onto the surface of the cake.
3. Spread the guava sauce and coconut whipped cream onto the cake by creating alternating 3 inch wide stripes all over the surface.
4. Use the towel to roll the cake. It is best to roll the cake fast but not add too much pressure to prevent cracking.
5. Sprinkle powdered sugar on top of the roll for decoration.

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Buen provecho!