This pretty cake roll is surprisingly easy to prepare and it makes a lovely dessert for any occasion. Guava paste (goiabada) provides the delicious, slightly exotic fruit flavor that makes this cake so outstanding.
Ingredients
- For the cake:
- 3 eggs
- 3/4 cup sugar
- 2 tablespoons cream of coconut (or substitute butter)
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 3/4 cup all purpose flour
- 1 teaspoon baking powder
- For the filling:
- 1/3 cup guava paste
- 1/4 cup strawberry preserves
- 2 tablespoons lime juice
- 1 stick (8 tablespoons) butter, softened
- 2-3 cups powdered (confectioners) sugar
- 1-2 tablespoons cream
- Pinch of salt
Preparation
Preheat the oven to 350 degrees (F). Grease the bottom and sides
of a 10 inch x 15 inch baking sheet with butter, then line the pan with
greased parchment paper. Sprinkle lightly with flour and shake off
excess.
In the bowl of a standing mixer fitted with a whisk
attachment, beat the eggs until pale yellow and thickened. Add the
sugar gradually and beat well, then add the vanilla and salt. Whisk the
flour and baking powder together and add to the batter, stirring just
enough to mix.
Pour batter into prepared pan, and bake for 10 minutes, or until
cake is spongy and springs back to the touch. Remove the cake from the
oven, and sprinkle the top of the cake generously with confectioners
(powdered) sugar. Loosen edges of cake from the pan, and turn cake out
of the pan (sugared side down) onto a clean dishtowel. Starting with a
short end, tightly roll up the cake and the towel together and set aside
to cool.
Prepare filling: Place the guava paste, strawberry
preserves, and lime juice in a small saucepan and heat over medium-low
heat, stirring occasionally, until guava paste and strawberry preserves
are melted. Strain mixture into a heatproof bowl and let cool to room
temperature.
Place the softened butter in the bowl of a standing
mixer fitted with the whisk attachment. Beat butter until light and
creamy. Add 1 cup confectioners sugar and beat well. Add cooled guava
paste mixture and the second cup of confectioners sugar, plus a pinch of
salt, and beat well. Add the cream and enough additional confectioners
sugar until the mixture has a soft frosting-like texture.
Beat well.
Gently unroll the cooled cake.
Spread the filling over the cake, then carefully re-roll the cake. Wrap
the cake with plastic wrap and refrigerate for at least 1-2 hours
before serving. When ready to serve, remove plastic wrap and lace the
cake roll seam-side down on a serving platter, and dust generously with
confectioners sugar. Cut the cake crosswise into spiral slices to
serve.
By Marian Blazes
South American Food Expert, about.com
