Rolled Cake with Guava Paste - The Pernambuco Cake

In a stand mixer, cream the butter (or margarine) with the sugar until a light and fluffy mixture is achieved.

Add the eggs to the mixture, one at a time, beating well after each addition.

Gradually add the all-purpose flour, mixing gently until fully incorporated and a smooth batter forms.

Divide the batter into three equal portions to make three cakes (if using a 12x17 inch pan). If using a smaller pan, divide into four portions.

Preheat the oven to 480°F (250°C) with the broiler function engaged, if available.

Spread the first portion of the batter evenly over a greased baking sheet, making it very thin.

Prepare the filling: Heat the guava paste with almost one cup of boiling water until it completely melts down. Divide the filling into portions equal to the batter portions.

Bake the first cake layer in the preheated oven for approximately 6 minutes, or until lightly golden when lightly touched with a finger.

Remove the cake layer from the oven and quickly spread one portion of the guava filling over the entire surface.

Starting from one end, roll the cake tightly, like a jelly roll, being careful of any surface cracks.

Repeat steps 6 through 10 with the other two portions of dough and filling, placing the second cake layer over the first one already rolled, and so on, if necessary, or bake in separate pans.

After the cake is completely rolled, finish by dusting powdered sugar over the entire surface.

Cut the cake into thin slices to serve. Use an appropriate knife, as serrated knives can make cutting difficult.