Ingredients
-
1 Clara ole choco syrup
-
184 g Cake flour
-
12 g Baking powder
-
2 g Salt
-
108 g Egg yolks
-
279 g Egg whites
-
250 g Granulated sugar
-
2 g Cream of tartar
-
176 g Guava fruit juice
-
101 g Light vegetable oil
-
4 drop Mccormick red food coloring
Directions
Steps
1
Done
|
Preheat oven to 325F, line 2- 9 inch round pans |
2
Done
|
Combine the dry ingredients in a large bowl |
3
Done
|
Make a well at the center and add the liquid ingredients: egg yolks, juice, and vegetable oil. Mix well with a wire whisk to form a smooth thick batter |
4
Done
|
In a clean mixing bowl add the egg whites and attach a wire whisk. Whisk at high speed until foamy. Add the cream of tartar, lower the speed to 8 and add the sugar in a steady stream. Whisk until stiff but not dry. |
5
Done
|
Fold the egg whites into the thick batter in 3 batches |
6
Done
|
Transfer to the pans and bake for 30-35 minutes or until springy |
7
Done
|
Remove from the oven and immediately turn over a cooling rack to detach from the pan. Peel off the paper and allow to cool |
8
Done
|
variations: vanilla, mango ( or other fruit juice) or chocolate using cocoa powder and coffee |
9
Done
|
OTHER INGREDIENTS FOR VARIANTSFruit juices: Apple juice, Orange, Lemon, Guava, salabat, Blueberry |
10
Done
|
Powders: ginger powder, guava powder, coffee |
11
Done
|
GUAVA BUTTERCREAMCombine the egg whites, sugar, lemon juice and salt in a bowl and heat over a double boiler whisking to prevent cooking. Heat completely checking with your finger |
12
Done
|
Remove the bowl from the heat and transfer to a mixer with a whisk attachment. Whisk until the mixture is foamy. Add the jams and continue whisking until the mixture is completely cool |
13
Done
|
Add the butter cubes a little at a time until the mixture starts to thicken, continue until the creamy and spreading consistency. |
14
Done
|
Add the rum of liqueur |
15
Done
|
Variations: apple, blueberry, strawberry |