Guava Chiffon Cake

Delicious Guava Chiffon Cake

A little more work than most cake recipes, however the guava chiffon cake is a light and delicious dessert.

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Guava Chiffon Cake
Cuisine: Hawaiian Local Style Recipe
Ingredients
  • Cake:
  • 2¼ cups cake flour
  • 1¼ cups granulated sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • 1 cup frozen guava juice concentrate, thawed, undiluted
  • 5 egg yolks, slightly beaten
  • 2 to 3 drops red food coloring (optional)
  • 8 egg whites, room temperature
  • ½ teaspoon cream of tartar
  • Guava Frosting:
  • 1½ cups heavy cream
  • ⅓ cup powdered sugar
  • ½ cup frozen guava juice concentrate, thawed, undiluted
  • Guava Topping:
  • 1 tablespoon cornstarch
  • 2 tablespoon water
  • 1¼ cups frozen guava juice concentrate, thawed, undiluted
Instructions
  1. Preheat oven 325 degrees. Place oven rack in the center.
  2. Cake: In a large mixing bowl, sift together: cake flour, sugar, baking powder and salt. Next, add oil, guava juice, egg yolks and few drops of food coloring. With an electric mixer, beat at medium speed for about 1 to 2 minutes, or until smooth; set aside.
  3. In another large mixing bowl, add egg whites and cream of tartar, then beat until soft peaks form. Then add 1 tablespoon at a time the remaining ½ cup sugar. Next, gently fold in ⅓ of the cake mixture into egg whites with a rubber spatula. Gently fold in remaining mixture until incorporated. Do not over mix.
  4. Pour mixture into 2 ungreased round pans; evenly smooth top with rubber spatula. Bake 35 to 40 minutes, or until inserted toothpick comes out clean. Do not open oven door until cake is almost done.
  5. Cover cooling racks with plastic wrap. Take cooked cakes from oven and immediately invert onto wire racks. Do not remove pans from cake. Only when cakes are completely cooled, then gently remove pans and refrigerate until well chilled before frosting.
  6. Guava Frosting: In a large bowl, beat heavy cream until soft peaks form. Then gradually add sugar and beat until stiff peaks form. Fold in guava juice and blend together well. Refrigerate until ready to frost cakes.
  7. Guava Topping: Prepare guava topping with cakes are completely cooled. Combine cornstarch and water until dissolved. Then heat a small saucepan over medium high heat and place guava juice concentrate and bring just to a boil. Reduce heat to low and add cornstarch mixture and stir continuously until mixture thickens to a sauce like consistency. Remove from heat and let cool to lukewarm.
  8. Final: Be sure cake is well chilled. Take one cake layer and spread top with ½ lukewarm guava topping. Add second cake on top and spread guava frosting on top and sides of cake. Take the remaining guava topping and spread on top of cake. (If needed, insert a long wooden skewer into middle and down to the bottom of cake. This well help prevent cakes from sliding while frosting).
  9. Keep refrigerated until ready to serve.

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