Akis Bakery Guava Cake Recipes

HAWAIIAN GUAVA CAKE

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

ALOHA KITCHEN HAWAIIAN GUAVA CAKE

Steps:

• Make the guava gel first so it has time to set up. In a small saucepan combine the guava juice or concentrate with the sugar and heat until simmering and the sugar has dissolved. Mix the corn starch with water in a separate bowl until well mixed then add to the guava mixture in the pan. Bring to a boil stirring until thick. Transfer to a bowl and refrigerate until fully chilled.
• Preheat oven to 350 Deg F. Line a 9x13" pan with parchment paper, leaving some overhang on the long sides.
• In a bowl combine the cake flour, baking powder and salt, whisking to combine. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3 minutes. Add in the egg whites one at a time, mixing well in between each addition, scraping down the sides of the bowl when needed. Add in the oil and mix until combined.
• In a separate bowl combine milk, vanilla, guava puree and optional food coloring. On low speed alternated adding in the flour and milk mixtures until well combined. Pour batter into prepared pan. Bake until a toothpick comes out clean when inserted into the center, about 25-30 minutes.
• Let cool in pan for 10-15 minutes before removing from pan to cool completely on a wire rack.
• Once the cake is cooled make the frosting:
• In a stand mixer fitted with the whisk attachment, whisk the heavy cream until light and fluffy with soft peaks then transfer to a bowl. Add in the cream cheese to the mixing bowl ( no need to clean out after whipping the heavy cream) and whip until smooth. Add in the sugar and salted increase speed to high. Lower speed and color with optional food coloring. Pour in the guava puree in 4 additions, scraping down sides of bowl when needed.
• Fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread frosting over cooled cake, reserving some of the frosting to pipe stars or rosettes around the edges. Spread the guava gel over the top of the cake almost all the way to the edges. Pipe rosettes or stars around the top edge with the remaining frosting.
• Chill for at least 2 hours before serving. Cut into 24 pieces and serve.

GUAVA CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
• Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.

HAWAIIAN GUAVA CAKE

Steps:

• In a mixing bowl, mix together cake mix, guava juice, eggs, and coconut oil until well combined. Bake in a 9x13 glass baking dish according to cake mix package directions.
• In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and mix well. Slowly fold in the Cool Whip and refrigerate until ready to use.
• In a medium saucepan, bring the 2 cups guava juice and sugar to a boil. Make a slurry out of the cornstarch and a small amount of water. Remove guava juice from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Cool in refrigerator.
• When cake has cooled, spread cream cheese mixture evenly over cake. When cake has cooled, spread cream cheese mixture evenly over cake. Glaze the top of the cake with guava gel. Refrigerate until ready to serve.
• Glaze the top of the cake with guava gel. Refrigerate until ready to serve.

HAWAIIAN GUAVA CHIFFON CAKE RECIPE:

Steps:

• Preheat oven to 325 degrees F. Position oven rack in center of oven. Cover wire cooling racks with plast wrap.
• In an extra-large bowl of your electric mixer, sift together the cake flour, 3/4 sugar, baking powder, and salt. Add vegetable oil, guava juice concentrate, beaten egg yolks, and food coloring (if desired). Beat at medium speed approximately 1 to 2 minutes or just until smooth; remove bowl and set aside.
• NOTE: Wash and dry your beaters before proceeding below with the egg whites.
• In a large bowl, beat egg whites and cream of tartar until soft peaks form; add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Using a rubber spatula, gently fold 1/3 of the prepared cake mixture into the egg white mixture until just barely mixed. Gently fold in the remaining cake mixture just until incorporated. Do not over mix.
• Pour the cake batter into two (2) round, ungreased cake pans (filled to the top); smooth top with a rubber spatula. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. NOTE: To prevent the cake from falling, do not open the oven door until near the end of the minimum baking time. Remove from oven when done and immediately invert the cakes onto the prepared wire racks to cool completely (cool with pan in place - do not remove cake from cake pans).
• When the cakes are cool, gently remove from the pans. Place cakes in the refrigerator until well chilled.
• Prepare Guava Frosting. Prepare Guava Topping just before you are ready to complete the cake.
• When the cake is well chilled, remove from the refrigerator. Place one (1) cake layer onto a cake plate and spread top with 1/2 of the lukewarm Guava Topping. Top with the remaining cake layer. NOTE: To keep cake from sliding to one side, insert a long wooden skewer into the middle and all the way to the bottom. Spread Guava Frosting on sides and top of the cake. Spread the remaining Guava Topping on top of the cake.
• Store cake in the refrigerator until serving time.
• Makes 1 large cake, approximately 16 servings.
• In a large bowl, beat cream until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in guava juice concentrate, blending well. Store in refrigerator until read to spread on the cake.
• In a small bowl, combine cornstarch and water until cornstarch is dissolved.
• In a small saucepan over medium-high heat, bring place guava juice concentrate just to a boil; reduce heat to low. Add cornstarch mixture and stir until mixture thickens to a sauce-like consistency. Remove from heat and let cool to lukewarm before spreading on the cake.

GRACE'S GUAVA CAKE

Steps:

• Grease baking pan and preheat oven 180 C or 350 degrees F.
• Cream butter, sugar, and almond essence.
• Add eggs, one by one, followed by the guava pulp.
• Add the flour/baking powder mixture, little by little.
• When it's all in, beat on high speed for approximately a minute.
• Clean mixer.
• Fold in shredded guava using a spatula.
• Bake 45-55 minutes.
• Decorate when cool.
• To make topping, combine powdered sugar, almond extract, guava juice, and lime juicetill smooth.
• Glaze over cooled cake, then top with peanuts and coconut.

GUAVA CAKE - HAWAIIAN STYLE

Steps:

• 1. GUAVA GEL: Prepare the guava gel while the oven is preheating. In a medium sauce pan, bring guava juice and sugar to a boil. make a thick liquid out of the cornstarch and a small amount of water, approximately 3 tablespoons or more if needed. remove guava juice mixture from heat and whisk in the cornstarch paste. Return to heat and bring back to a boil. Boil for one minute stirring frequently. Remove from heat, add butter and stir to combine. Cool on the counter while cake is baking, then in the fridge. Once cooled, stir in red food coloring until gel is the color you desire.
• 2. CAKE: Heat oven to 350 degrees. Mix the cake according to package directions, replacing the water with the guava nectar. Stir in food coloring until it's the color you want. Bake in a 9 x 13 pan according to package directions.
• 3. CREAM CHEESE TOPPING: In a medium bowl, beat softened cream cheese until light and fluffy. Add sugar and vanilla and beat. In a separate bowl, beat the whipping cream until thickened, add 2 tablespoons of sugar. Continue beating until stiff peaks; do not overbeat. With a spatula, slowly fold in the whipped cream to the cream cheese. Refrigerate until ready to use.
• 4. ASSEMBLY: Thickly ice the cake with the cream cheese mixture. Pour the guava gel on top of the cream cheese mixture and spread evenly, being careful not to mix it into the cream cheese icing. Refrigerate until ready to serve.