4 large egg whites separated
4 tablespoons of cornstarch
3 tablespoons of all-purpose flour
1 tablespoon of active dry yeast
1 teaspoon of salt
1 can of 230g guava filling
1/3 cup of water
4 large egg whites separated
4 tablespoons of cornstarch
3 tablespoons of all-purpose flour
1 tablespoon of active dry yeast
1 teaspoon of salt
1 can of 230g guava filling
1/3 cup of water
Beat the egg whites until fluffy
Add the cornstarch, beat well and add the yolks one at a time
Beat again
Add the flour mixed with yeast and salt, and mix delicately
Place in a 35cm x 23cm baking dish, greased and floured
Bake in a moderate oven (170°C) until golden brown
Let cool slightly
Unmold onto a lightly floured cloth and roll up
Prepare the filling: heat guava filling with water over low heat to melt
Mix well
Open the custard cream, spread the filling on top, and roll it up again
