Pernambuco Guava Roll Cake with Paper-Thin Layers

What you need

• 250 g (2 sticks plus 1 tbsp) unsalted butter, softened
• 250 g (1 1/4 cups) caster sugar
• 5 large egg yolks, at room temperature
• 250 g (2 cups) all-purpose flour, sifted
• 5 large egg whites, at room temperature
• 400 g (14 oz) guava paste, cut into chunks
• 200 ml (3/4 cup) water
• 3 tbsp granulated sugar, for dusting the paper

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Line a 25 x 35 cm (10 x 14 in) baking tray with parchment.

2. 2

   Put the guava paste and water in a saucepan over low heat. Stir until the paste melts into a smooth, spreadable jam, 6-8 min, and keep it warm.

3. 3

   Beat the butter and caster sugar with a mixer until pale and creamy, 3-4 min.

4. 4

   Beat in the yolks one at a time.

5. 5

   Fold in the flour in 3 additions until just combined.

6. 6

   Whisk the whites to stiff peaks, then fold them into the batter in 2 additions with a spatula, lifting from the bottom.

7. 7

   Spread about one sixth of the batter over the lined tray in a very thin, even layer with an offset spatula.

8. 8

   Bake until set and still pale, 3-4 min. Do not let it brown.

9. 9

   While it bakes, dust a second sheet of parchment with a spoonful of the granulated sugar. Flip the cake onto it straight away and peel off the baking parchment.

10. 10

    Spread a thin coat of warm guava over the cake and roll it up tightly from a short side, using the parchment to lift.

11. 11

    Line the tray again and bake the next thin layer the same way. Spread it with guava and roll it around the first roll.

12. 12

    Repeat with the remaining batter, 6 layers in all, until you have a thick spiral log. Press shut any cracks while the cake is warm.

13. 13

    Trim the ends, wrap the log in parchment and let it rest for 30 min. Cut into thin slices.

Imported from anamariabrogui.com.br. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.