Ingredients
Equipment
Method
- Beat egg whites in a clean, dry mixer bowl until they form glossy peaks.
- While mixing, add egg yolks one by one, then sprinkle in salt.
- Alternate adding sugar and sifted flour and cornmeal until smooth and slightly thick.
- Pour the batter onto a greased baking paper-lined 35cm x 45cm pan and spread evenly.
- Bake until firm to the touch but not browned, then turn onto a damp tea towel and peel off the paper.
- Roll the cake using the towel from a short end while still warm. Let it cool completely.
- Mix guava paste and cream until smooth for the filling.
- Unroll the cooled cake, spread the filling evenly, and roll it back up without the towel.
- Transfer to a serving plate and drizzle or spread warm guava paste on top. Chill before serving if desired.
Nutrition
Calories: 150kcalCarbohydrates: 22gProtein: 3gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 50mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg
Notes
This recipe is perfect for potlucks and gatherings, featuring an impressive yet simple preparation. Substitute guava with other tropical fruits if desired.
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