6
Submitted by Heystopthatnow
"From Star Bulletin, the base of this recipe is used to make another wonderful cake called the Paradise cake (from southern CA's King's Bakery). you're not going to want to share any of this!"
photo by luvbakn 
- Ready In:
- 3hrs
- Ingredients:
- 25
- Yields:
-
1 11x13
- Serves:
- 1
Advertisem*nt
ingredients
-
Batter
- 2 3⁄4 cups cake flour
- 2⁄3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄2 cup salad oil
- 1⁄2 cup water
- 3⁄4 cup frozen guava juice concentrate, thawed, undiluted
- 5 egg yolks, slightly beaten
- 2 teaspoons vanilla
- 2 -3 drops red food coloring
-
Meringue
- 7 egg whites
- 1⁄2 teaspoon cream of tartar
- 1⁄2 cup sugar
-
Guava Frosting
- 4 egg yolks
- 1⁄2 cup sugar
- 3⁄4 cup frozen guava juice concentrate
- 1 cup whipping cream
- 1⁄4 teaspoon vanilla
-
guava chiffon topping
- 2 tablespoons cornstarch
- 1⁄2 cup water
- 1 pinch salt
- 12 ounces guava juice
- 1 teaspoon lemon juice
- 1 slightly beaten egg yolk
- 1 tablespoon butter
Advertisem*nt
directions
-
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.
Questions & Replies
Got a question? Share it with the community!
Advertisem*nt
Reviews
-
Not too sure about this recipe, looks as though several steps are missing here, no mention of the topping color being red, obviously food coloring is required here and not mention of the white heavy whipping cream flute decoration on the top and bottom?, I stay lost on this one sista!
Rick M.
-
Reminds me of childhood in Hawaii when my parents would buy Kings Bakery Guava Chiffon Cake. This is a moist cake; fluffy on the inside with a nice blend of flavors from the beautiful lemony tainted glaze to the custard in the middle and the whip cream frosting. Only suggestions are to really beat the egg whites very still before folding into the cake batter. I noticed a few reviewers cake turned out chewy? Not the case for me. I also make a simple guava syrup (1/2 cup guava jam or guava concentrate and 1/4 c water) warm up in microwave and then brush over cake before icing. This keeps the cake extra moist so that it last a few days in fridge. Love this recipe!
hlnahoopii
-
I am baffled that 2 of the 3 previous reviewers thought this recipe was good. Although I notice that one used Strawberry Guava and the other used her own whipped cream frosting. So neither were truly reviewing this recipe "as is" There were thickening issues on both the guava base for the frosting as well as the guava frosting. I had to add arrowroot just to salvage the recipe. Maybe using the strawberry guava is the trick, because straight guava made for a very bland (and not at all sweet) cake and guava topping. The cake was far from the light fluffy chiffon consistency as I had hoped for. Maybe rather than sifting 2 3/4 cups of cake flour, he meant to measure 2 3/4 cups of sifted cake flour? It was definitely denser than a chiffon should be. I also found his varied title use confusing: guava frosting . . . guava chiffon topping (in ingreds) - guava chiffon frosting . . . guava topping (in directions) huh? Back to the drawing board . . . there has to be a good Guava Cake recipe out there somewhere. My recommendation, be ready to make creative changes to this recipe along the way or you will be disappointed.
justkathop
-
Very time consuming but delicious cake. Turned out perfectly. Although not the same as authentic guava cake from Hawaii, it is still very delicious! It was a little sweeter that I expected it to be. I used guava strawberry concentrate and it almost seemed as though the strawberry flavor took over. I will use guava concentrate next time.
Debra L.
-
Not sure what I did wrong, but the cake turned out weird. It didn't rise and was almost chewy. People had to pull it apart to eat it, it couldn't cut in with a fork. Also, the guava chiffon topping was awful. The mixture didn't thicken, and was almost like juice. It also needs sugar (otherwise it's completely bland), so I had to add about 2 teaspoons of it. I didn't try the icing, and based upon how the other parts of this recipe turned out, I'm glad I didn't. I recommend not using this recipe, or finding another recipe.
K.Lynn_c
see 1 more reviews
Advertisem*nt
RECIPE SUBMITTED BY
Heystopthatnow
Santa Clara, CA
- 4 Followers
- 8 Recipes
- 6 Tweaks
Advertisem*nt
Advertisem*nt
Advertisem*nt
YOU'LL ALSO LOVE
Easy Guava Cake
by ChamoritaMomma
Guava Cake
by Muffin Goddess
Traditional Guava Cake
by Leahs Kitchen
Guava Chiffon Cake
by Pikake21
View All Recipes
