Start by preparing the goiabada filling, as it requires time to cool. In a saucepan, combine the diced goiabada and water. Heat on low, stirring occasionally until the goiabada melts and resembles a thick, concentrated syrup or jam. After reaching the desired consistency, transfer the mixture to a bowl and let it cool completely. This step is crucial, as it will make spreading the filling much easier later on.
Making the Cake Batter
While your goiabada filling is cooling, it’s time to prepare the cake batter. The cake is based on a traditional pão-de-ló, which requires a substantial amount of eggs to achieve its fluffy texture.
Whip Egg Whites: Begin by separating six egg whites from the yolks. Using an electric mixer, whip the egg whites until they form soft peaks. This process is vital for the cake’s texture.
Prepare Egg Yolks: In a separate bowl, sift the egg yolks and add the refined sugar. Beat until the mixture lightens in color and becomes fluffy.
Combine Ingredients: Gently fold the all-purpose flour into the yolk mixture to keep the batter airy. Then, carefully fold in the beaten egg whites in batches, ensuring you handle the batter delicately to maintain its volume.
Add Flavor: Finally, add in the baking powder and vanilla extract, mixing just enough to combine.
To ensure an easy release from the pan, prepare a large baking sheet (measuring approximately 40 by 30 cm) by greasing it with butter and lining it with parchment paper. Spread the batter evenly across the pan, taking care to maintain uniform thickness.
Bake the cake in a preheated oven at 180 degrees Celsius for about 15-20 minutes. You’ll know it’s ready when the edges are lightly golden and a toothpick inserted in the center comes out clean.
Rolling the Cake
Once out of the oven, allow the cake to cool slightly. This step should not be skipped, as it makes the rolling process easier. While the cake is still warm (but not hot), prepare a clean dish towel sprinkled with powdered sugar to prevent sticking.
Carefully flip the cake onto the towel, peel away the parchment paper, and then roll it up tightly using the towel. This technique helps maintain the cake’s shape while it cools down.
After rolling, let the cake sit for about two hours in the refrigerator to set properly. This will help the cake retain its rolled shape and make slicing easier.
Final Presentation
Once the cake has chilled, carefully unroll it and spread the cooled goiabada filling evenly, leaving some space at the edges to prevent overflow. Roll the cake back up tightly, but this time without the towel, and transfer it to a serving platter.
To finish, you can dust the top with more powdered sugar for a decorative touch. Slice the roll cake using a serrated knife for a beautiful presentation, showcasing the layers of cake and guava filling.
Conclusion
There you have it! Your goiabada roll cake is now beautifully assembled and ready to be enjoyed. This scrumptious dessert is perfect for sharing at gatherings or as a sweet indulgence for yourself. The combination of fluffy cake with sweet goiabada creates a mouthwatering treat that will impress anyone who tries it.
Don’t forget to snap a photo of your creation and share it with friends and family. If you enjoyed this recipe, consider subscribing to our channel for more delectable dessert ideas. Enjoy your baking and the delightful flavors of this traditional treat!
Part 2/6:
1 teaspoon of vanilla extract (optional)
Butter or margarine for greasing the pan
Preparing the Goiabada Filling
Start by preparing the goiabada filling, as it requires time to cool. In a saucepan, combine the diced goiabada and water. Heat on low, stirring occasionally until the goiabada melts and resembles a thick, concentrated syrup or jam. After reaching the desired consistency, transfer the mixture to a bowl and let it cool completely. This step is crucial, as it will make spreading the filling much easier later on.
Making the Cake Batter
While your goiabada filling is cooling, it’s time to prepare the cake batter. The cake is based on a traditional pão-de-ló, which requires a substantial amount of eggs to achieve its fluffy texture.
Part 3/6:
Whip Egg Whites: Begin by separating six egg whites from the yolks. Using an electric mixer, whip the egg whites until they form soft peaks. This process is vital for the cake’s texture.
Prepare Egg Yolks: In a separate bowl, sift the egg yolks and add the refined sugar. Beat until the mixture lightens in color and becomes fluffy.
Combine Ingredients: Gently fold the all-purpose flour into the yolk mixture to keep the batter airy. Then, carefully fold in the beaten egg whites in batches, ensuring you handle the batter delicately to maintain its volume.
Add Flavor: Finally, add in the baking powder and vanilla extract, mixing just enough to combine.
Baking the Cake
Part 4/6:
To ensure an easy release from the pan, prepare a large baking sheet (measuring approximately 40 by 30 cm) by greasing it with butter and lining it with parchment paper. Spread the batter evenly across the pan, taking care to maintain uniform thickness.
Bake the cake in a preheated oven at 180 degrees Celsius for about 15-20 minutes. You’ll know it’s ready when the edges are lightly golden and a toothpick inserted in the center comes out clean.
Rolling the Cake
Once out of the oven, allow the cake to cool slightly. This step should not be skipped, as it makes the rolling process easier. While the cake is still warm (but not hot), prepare a clean dish towel sprinkled with powdered sugar to prevent sticking.
Part 5/6:
Carefully flip the cake onto the towel, peel away the parchment paper, and then roll it up tightly using the towel. This technique helps maintain the cake’s shape while it cools down.
After rolling, let the cake sit for about two hours in the refrigerator to set properly. This will help the cake retain its rolled shape and make slicing easier.
Final Presentation
Once the cake has chilled, carefully unroll it and spread the cooled goiabada filling evenly, leaving some space at the edges to prevent overflow. Roll the cake back up tightly, but this time without the towel, and transfer it to a serving platter.
Part 6/6:
To finish, you can dust the top with more powdered sugar for a decorative touch. Slice the roll cake using a serrated knife for a beautiful presentation, showcasing the layers of cake and guava filling.
Conclusion
There you have it! Your goiabada roll cake is now beautifully assembled and ready to be enjoyed. This scrumptious dessert is perfect for sharing at gatherings or as a sweet indulgence for yourself. The combination of fluffy cake with sweet goiabada creates a mouthwatering treat that will impress anyone who tries it.
Don’t forget to snap a photo of your creation and share it with friends and family. If you enjoyed this recipe, consider subscribing to our channel for more delectable dessert ideas. Enjoy your baking and the delightful flavors of this traditional treat!