White Cake with Tamarind

Sift together the flour, yeast, and salt

Beat the butter or margarine with the granulated sugar until well combined

Alternately add the sifted ingredients and milk, mixing well after each addition

Beat the egg whites until stiff peaks form

Add 1/2 cup granulated sugar and beat until well combined

Carefully add the mixture to the batter

Fold gently to combine

Add the tamarind pulp and fold until just combined

Pour into a greased and floured 25cm diameter cake pan

Bake in a preheated moderate oven (180°C) for about 30 minutes

Let cool completely before glazing

Glaze: Mix together the granulated sugar, corn syrup, egg whites, water, and lime juice

Place over low heat and stir until thickened to a spreading consistency

Note: If you want a larger cake like in the photo, make 2 batches of the batter and glaze

You can substitute tamarind with 1 cup goiabada pulp, finely chopped

Garnish the cake with small squares of goiabada.