| Servings: 8 to10
Ingredients:
1 cup flour
1 cup sugar
1 teaspoon baking powder
5 teaspoons water
¼ teaspoon salt
1 teaspoon vanilla
3 or 4 eggs
1 31-ounce can of guava cream
Directions
• Preheat the oven to 375°.
• Butter a 15½ inch by 10½ inch pan.
Line the pan with buttered wax paper.
• Sift flour, baking soda and salt
together.
• In a separate bowl, beat the eggs for
10 minutes. Sift in the sugar and mix in water and vanilla. Sift in the dry ingredients and incorporate
until smooth.
• Pour into the prepared pan and bake at
375° for 15 minutes. Remove from the oven and before the cake cools run a thin knife along the edge of
the pan to loosen the cake. Prepare a damp cloth and turn the cake on to the cloth. With the help of the
cloth, roll the cake up
from its long side. Wrap the rolled
cake in the damp cloth and let cool.
• When the cake has cooled, unroll and
spread with the guava cream. Roll the cake up again and dust with confectioner's sugar or, in honor of
the favorite combination of guava and cream cheese, decorate with cream cheese frosting.
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