Guava Chiffon Cake Recipes

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.

GUAVA CHIFFON CAKE

Steps:

• FOR CAKE:.
• Preheat oven to 325°F and lightly grease the bottom of an 11-by-13-inch pan.
• To make batter, sift together cake flour, sugar, baking powder and salt.
• Make a well in the center; add oil, water, guava juice, egg yolks and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside.
• FOR MERINGUE: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.
• Gently fold batter into meringue until barely mixed. Pour into pan. Bake 35-40 minutes, until a pick inserted in the center comes out clean. Remove from oven and invert on a rack to cool completely.
• Remove from pan gently. Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
• FOR GUAVA CHIFFON FROSTING:.
• Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.
• Whip cream and vanilla, then fold into guava mixture. Frost sides of cake; cover top with guava topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.
• FOR GUAVA TOPPING:.
• Mix cornstarch with water to dissolve all lumps. Add salt, guava and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.

GUAVA CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees. Lightly grease the bottom of an 11 x 13-inch pan.
• Sift together cake flour. sugar, baking powder and salt
• Make a well in the center, add oil, water, guava juice, egg yolks and vanilla extract. Beat with a spoon until mixture is smooth. Add food coloring, set aside.
• To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup of sugar until stiff.
• Gently fold batter into meringue until barely mixed. Pour into pan and bake for 35 to 40 minutes, do a toothpick test, and if it comes out clean, it's done. Remove from the oven and invert on a rack to cool completely.
• Remove from pan gently. The cake may be cut in half lengthwise and frosted as two layers using the filling and frosting.
• For the frosting, beat egg yolks and sugar until lemon-colored, add guava juice, place in a saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.
• Whip the cream and vanilla extract, then fold into guava mixture. Frost sides of cake, cover top with guava topping. Makes enough to frost one cake. If layering an 11 x 13-inch cake, double this recipe.
• For the topping, mix cornstarch with water to dissolve all lumps. Add salt, guava, lemon juice and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.

GUAVA CHIFFON CAKE

Steps:

• To make batter: Combine cake flour, sugar, baking powder, and salt. Make a well in the center; add oil, water, guava juice, egg yolks, and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside. To make meringue: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff. Gently fold batter into meringue until barely mixed. Pour into lightly greased 11x13 pan or three round cake pans. Bake 35 to 40 minutes, until a pick inserted in the center comes out clean. Cool completely before frosting. To make guava chiffon frosting: Beat egg yolks and sugar until lemon-colored; add guava juice, place in sauce pan, and cook over low to medium heat until thick, about 10 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into guava mixture. Add food coloring and mix gently. Frost cake and enjoy!

GUAVA CHIFFON CAKE

Steps:

• Cake:.
• Preheat oven to 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.
• To make batter, sift together cake flour, sugar, baking powder and salt.
• Make a well in the center; add oil, water, guava juice, egg yolks and vanilla.
• Beat with a spoon until mixture is smooth.
• Add food coloring.
• Set aside.
• To make meringue, beat egg whites with cream of tartar until soft peaks form.
• Gradually beat in 1/2 cup sugar until stiff.
• Gently fold batter into meringue until barely mixed.
• Pour into pan.
• Bake 35-40 minutes, until a pick inserted in the center comes out clean.
• Remove from oven and invert on a rack to cool completely.
• Remove from pan gently.
• Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
• Frosting:.
• Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
• Remove from heat and chill.
• Whip cream and vanilla, then fold into guava mixture.
• Frost sides of cake; cover top with guava topping.
• Makes enough to frost one cake.
• If layering an 11-by-13-inch cake, double this recipe.
• Topping:.
• Mix cornstarch with water to dissolve all lumps.
• Add salt, guava and lemon juices and egg yolk.
• Cook over low heat until thick, stirring constantly.
• Remove from heat and add butter.
• Spread when slightly cooled but still warm.