Gabiroba swiss roll

Photo credit: Edgard Soares and Itamar Sandoval
  • By BFN Brazil/MMA

INGREDIENTS

Ingredients
3 eggs
60g of sugar (10 tbsp)
70g of flour (6 tbsp)
80g of sugar (1/2 cup)
1 pinch of salt
170g of gabiroba jam

Preparation
For the sponge, separate the egg yolks from the whites. Beat the yolks with the sugar until the mixture is thick and pale yellow. Gradually beat in the flour until the mixture is thick and creamy. Set aside. Beat the egg whites with a pinch of salt until stiff and gently fold into the flour mixture using a metal spoon. Grease a baking tin and line with baking paper. Pour the cake mixture in the tin and spread evenly with a spatula. Place the tin a preheated oven at 170º C for 15 minutes or until lightly golden. Leave to cool and then carefully flip onto a damp cloth, removing the baking paper. Take the gabiroba jam and spread evenly over the surface of the sponge leaving an 8-10cm gap at one end. With the help of a damp cloth, gently roll the sponge towards you, slowly easing the sponge over the filling. Serve with the open edge on the bottom to keep it tightly rolled. Dust with icing sugar.

RELATED SPECIES

Campomanesia xanthocarpa

Common name: Guabiroba
Local name: