Pão de ló
5 colheres (sopa) de Óleo de Soja Soya
3 colheres (sopa) de água
6 colheres (sopa) de leite
3 ovos, separados em gema e clara
3/4 de xícara (chá) de açúcar
3/4 de xícara (chá) de farinha de trigo
4 colheres (sopa) of queijo parmesão ralado
1/2 colher (sopa) de fermento químico em pó
Margarina Soya Cremosa para untar
Farinha de trigo para polvilhar
Açúcar para polvilhar a gosto
Recheio
200 g de goiabada picada
5 colheres (sopa) de água ou suco de laranja
Cobertura
1/3 de xícara (chá) de chocolate branco picado
1 sachê de requeijão consistente
2 colheres (sopa) de açúcar de confeiteiro
Sponge cake: In a mixer, add the water, milk, Soya Soya Oil, egg yolk and sugar and beat until smooth. Remove from the mixer, place in a bowl, add the flour, baking powder, Parmesan cheese and mix well. Beat the egg whites until stiff and gently fold into the batter. In a 40 x 30 cm baking dish, greased and dusted with flour, or lined with baking paper, place the dough, spread it out well and bake in a preheated oven at 200 °C for 20 minutes. Remove from the oven and set aside.
Filling: In a saucepan, heat the guava and water or orange juice until the guava melts and becomes a paste. Remove from the heat, leave to cool and set aside.
Covering: Melt the chocolate in the microwave. Add it to the mixer with the other icing ingredients and beat until smooth. Refrigerate.
Assembly: Unmold the dough onto a sheet of waxed paper or clean cloth, remove the waxed paper that was baked with the sponge cake and spread the guava all over the surface of the dough. Roll up into a roll, pressing down enough to make it firm. Refrigerate for 30 to 45 minutes. Remove the paper, decorate with the topping and serve. Vary the filling by using other creams or whipped cream with chopped fresh fruit.
