Ingredients
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1 Clara Olé Choco Syrup
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184 g Cake Flour
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12 g Baking Powder
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2 g Salt
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108 g Egg Yolks
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279 g Egg Whites
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250 g Granulated Sugar
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2 g Cream of Tartar
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176 g Guava fruit juice
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101 g Light Vegetable Oil
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4 drop McCormick Red Food Coloring
Directions
Steps
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1
Done
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Preheat oven to 325F, line 2- 9 inch round pans |
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2
Done
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Combine the dry ingredients in a large bowl |
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3
Done
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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 |
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4
Done
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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. |
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5
Done
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Fold the egg whites into the thick batter in 3 batches |
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6
Done
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Transfer to the pans and bake for 30-35 minutes or until springy |
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7
Done
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Remove from the oven and immediately turn over a cooling rack to detach from the pan. Peel off the paper and allow to cool |
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8
Done
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variations: vanilla, mango ( or other fruit juice) or chocolate using cocoa powder and coffee |
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9
Done
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OTHER INGREDIENTS FOR VARIANTSFruit juices: Apple juice, Orange, Lemon, Guava, salabat, Blueberry |
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10
Done
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Powders: ginger powder, guava powder, coffee |
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11
Done
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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 |
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12
Done
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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 |
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13
Done
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Add the butter cubes a little at a time until the mixture starts to thicken, continue until the creamy and spreading consistency. |
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14
Done
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Add the rum of liqueur |
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15
Done
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Variations: apple, blueberry, strawberry |
