Peach Cake with Guava Filling

Preheat the oven to 350°F

Grease a 20cm x 30cm baking dish with butter and reserve

In a stand mixer, beat the egg whites until stiff peaks form (approximately 2 minutes)

Gradually add the cornstarch, beating always, until a smooth mixture forms (approximately 2 minutes)

Add the yolks and continue beating until the mixture is creamy (around 5 minutes)

Remove from the stand mixer

Sift the flour and salt over the mixture

Using a spatula, mix gently until uniform

Pour into the reserved baking dish

Bake in a preheated oven at around 20 minutes or until it starts to release from the edges

Let cool for about 10 minutes

Place a clean cloth on a surface and dust with cornstarch

Using a spatula, loosen the sides and bottom of the cake

Turn over onto the cloth

Prepare the filling: while the cake is baking, crush the guava into small pieces, place in a medium saucepan and add water

Cook over medium heat, stirring constantly, until the guava dissolves and releases from the pan (approximately 4 minutes)

Let cool

Spread the filling over the cake

Using the cloth, roll the roulade lengthwise

Transfer to a serving dish and serve immediately

130 calories per slice