Looking for a dreamy dessert that’s light, fruity, and totally Instagram-worthy? This Guava Roll Cake is a melt-in-your-mouth layered beauty made with fluffy red velvet crêpe-like layers, creamy whipped filling, and a tropical blend of guava, barley, and coconut flavors. The texture? Think mille crêpe cake but with a cool jelly surprise in every bite.
It’s refreshing, slightly tangy, and just the right amount of sweet. If you love Asian-style fruit cakes or mousse desserts, this one’s for you! Perfect for parties, summer afternoons, or anytime you want to impress your friends with something extra fancy (but secretly fun to make!).
🍇 Guava Roll Cake – Soft, Fruity & Tropical-Licious!
🧡 Barley Sauce
- Barley puree – 300 g
- Sugar – 35 g
- Lemon juice – 10 g
🥥 Coconut Jelly
- Coconut milk – 100 g
- Gelatine – 5 g
🍰 Cake Layer (Red Velvet Crêpe Base)
- Eggs – 3
- Sugar – 35 g
- Cake flour – 100 g
- Corn oil – 35 g
- Milk – 330 g
- Red velvet liquid – to taste
🍶 Cream (Filling)
- Light cream – 210 g
- Sugar – 12 g
🌸 Barley Cream
- Light cream – 260 g
- Sugar – 10 g
- Barley sauce – 60 g
👩🏻🍳 Instructions
- Make the Barley Sauce: In a saucepan, combine the barley puree, sugar, and lemon juice. Heat until it thickens slightly, then cool and set aside.
- Prepare Coconut Jelly: Bloom the gelatine in water. Warm the coconut milk, then stir in the bloomed gelatine until fully dissolved. Pour into a mold and chill until set. Once firm, cut into strips for layering later.
- Make the Red Velvet Crêpe Batter: Beat the eggs with sugar. Add in the cake flour and mix well. Then add corn oil, milk, and red velvet liquid. Mix until smooth. Let the batter rest for 15–20 minutes.
- Cook the Crêpe Layers: Using a non-stick pan, cook thin crêpe layers one at a time. You’ll need about 15–20 layers. Let them cool completely.
- Whip the Cream Filling: Whip 210g light cream with 12g sugar until soft peaks form.
- Make the Barley Cream: Whip 260g light cream with 10g sugar until slightly thick, then fold in the pre-made barley sauce (60g).
- Assemble the Roll Cake: Lay down one crêpe, spread with cream, add a few strips of coconut jelly, and repeat layering until everything is stacked. Gently roll the whole thing into a log. Chill until firm.
- Finish and Serve: Slice and enjoy! You can decorate the top with extra cream, guava glaze, or fresh fruit if you like.
- Chill your mixing bowl and beaters before whipping cream – it helps the cream hold its shape better.
- Use a silicone mat or parchment when assembling to prevent sticking.
- Let the roll chill at least 2–3 hours before slicing for the cleanest cuts.
Q: Can I use store-bought guava puree instead of making my own?
A: Totally! Just make sure it’s unsweetened or adjust the sugar if it’s already sweetened. You still want that tropical guava kick without it being too sugary!
Q: My crêpe layers keep breaking. What am I doing wrong?
A: It’s likely the batter wasn’t rested enough or the pan was too hot. Let the batter chill for 15–20 mins, and cook on low heat. Be gentle when flipping!
Q: How long does the Guava Roll Cake last in the fridge?
A: It stays fresh for about 2–3 days in an airtight container. But trust me, it’s so good it probably won’t last that long 😋.
