RECIPE: LUIS’ YOGURT SPONGE CAKE WITH GUAVA PRESERVES
On a recent Wednesday night my
husband Luis was hit with a craving for bizcocho,
the sponge cake he grew up eating with a heaping scoop of vanilla at Coppelia, Havana’s
"ice-cream cathedral." Lucky for us, he whipped up his own take on it filled
with a layer of his homemade guava preserves tucked in a glass jar in the door of our fridge.
The poor cake didn’t have a chance -- 24 hours later there were only crumbs.
Here's how to make it:
Yogurt Sponge Cake with Guava Preserves
Ingredients
2 ¼ cups wheat flour
1 ¼ cups Organic Turbinado raw cane sugar
1 cup plain Stonyfield Organic Greek Yogurt
Splash of almond extract
8 large eggs
2 teaspoons baking powder
3/4 teaspoon salt
1 lemonDirections
Pop out the bottom of a Springform
pan and line with parchment paper.
Place the top back on and
lock the side latches. Luis drizzled oil on the parchment paper and spread around the entire pan, but you can also use a spray. Trim the excess paper around the edge.
Next, cut a rectangular strip of parchment paper and line the interior of the pan.
The oil will act as glue.
Add the salt to the egg whites and whip on medium for 3-4 minutes. When the clear liquid begins to turn white and frothy pour in half of the sugar and beat on high for another minute or so. Foamy peaks signal that your meringue is done. Set to the side.
In the bowl with the egg yolks add the remaining sugar and the zest of one lemon.
Fold in the yogurt and blend all on medium. Then sift the flour and baking powder together before stirring into the mix. Add small batches of the meringue and mix by hand until all is blended.
Pour the batter into the prepped Springform pan, give it a couple of gentle bangs on the counter to distribute all evenly and pop into the oven on 350 degrees for approximately 40 minutes.
*This is your cue to eat the discarded cake with a dollop of guava preserves for a trial run.
Eat while warm, and you just might cry. It's that good.
Guava Preserves
Ingredients
20 guavas, peeled and quartered
3 cups sugar
Water as needed
Pinch of salt
Directions
1. Wash guavas and remove the stems.
2.. Cut guavas into quarters and puree in a blender. Add a bit of water to liquefy.
3. Pass the fruit through a strainer and discard the skin and pulp.
4. Combine the puree and sugar in a pot and bring to a boil.
5. Add salt and simmer over medium heat for about 30 minutes. Stir occasionally.
6. Place the guava preserves into a glass jar and keep refrigerated.
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