* Exported from MasterCook *
GUAVA CHIFFON CAKE (nectar) - allrecipes
Recipe By : Laura Sacks
Serving Size : 0 Preparation Time :0:00
Categories : Cakes - Fruit Cakes - Layer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups all-purpose flour
2/3 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup water
6 fluid ounces guava nectar
5 egg yolks
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
3 drops red food coloring
8 egg whites
1/2 teaspoon cream of tartar
1/2 cup white sugar
Prep Time: 20 Min * Cook Time: 25 Min *Ready In: 45 Min
Yield 3 cake layers
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.
Servings Per Recipe: 15
COMMENTS
Please use cake flour instead of all-purpose. At least half the
quantity. Also, did not use red food coloring- no reason to make it
schmancy for internal use. However for a party that would be festive!
Delicious! I frosted with a pineapple-cream cheese frosting, which
was delicious, but I would like to try with guava glaze and whipped
cream like some other reviewers.
My DH absolutely loves this cake. Since discovering this recipe I
have made it four times in two months lol. I made a glaze to go in
the middle for a little extra quava flavor but my dh thought it was
too bitter so I mixed the glaze with some cream cheese frosting and
wow it was fantastic. Making it for his birthday again today. One to
keep for sure.
Made this as my own birthday cake and loved it!! I frosted it with
whipped cream and made some guava glaze to go in the middle and on
top. Everyone loved it and I ended up making it just a week later for
20 people. For the glaze I used 1 c. guava concentrate thickened by 2
T. corn startch and 2 T. water. Thats enough to put between 3 layers
and go on top.
I made this 5 times in the past week. I wanted guava chiffon cake
w/whipped cream and guava topping. Cake flour is the only way to go
to get the light, fluffy chiffon. All-purpose flour creates a denser
and sometimes fallen cake. Use frozen guava juice concentrate (or
passion fruit) in batter for a stronger flavor. 1 c. of egg whites is
enough (6 jumbo/7 large eggs), just beat them until very stiff to
hold volume. If not beaten long enough, you'll have baked guava
pudding. For guava topping, the ideal recipe is 1 c. concentrate
thickened on stove with previously mixed 1 T. corn starch and 2 T.
water. I only had guava pulp (Goya brand) available and made my own
concentrate: 2 c. guava pulp with 1/4 c. sugar to reduced to 1 c. I
thickened with the corn starch/water mixture.* When desperate, thin
some guava jam with water, and it works fine! *Using the reduced pulp
in the cake makes for a flavorful though denser cake, more like guava
bread. I wouldn't recommend it if you want a real chiffon.
The cake was moist and light, but needed a little something more. I
decided to try and duplicate the way the cake is served from this
well known Hawaiian Bakery in LA. I began by making a filling
combining 2 cups guava nectar and 1/4 cup sugar. Bring to a boil and
remove from heat. Blend in 1/4 cup cornstarch mixed with a small
amount of water. Let cool. Frost each layer with whipped cream and
some guava filling. You can then frost the entire cake with whipped
cream. For color, you can also spread some of the filling on the top
of the cake. Chill before serving. Not exactly the same as the
Hawaiian bakery, but close enough to satisfy my tastebuds.
This is a very light cake especially when frosted with a whipped
cream frosting. In fact, you can eat at least twice as much! Makes
for such a pretty pink birthday cake.
Description:
"Moist and fluffy with a tropical twist. Great for a Hawaiian
style party! I frost the layers with either coconut or cream cheese frosting."
Source:
"http://islam4parents.com/2011/01/fresh-mango-cream-sponge-cake/";
S(Formatted for Mastercook):
"by Deirdre Dee (zosha) 4-11"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 2454 Calories; 137g Fat (51.0%
calories from fat); 71g Protein; 225g Carbohydrate; 8g Dietary Fiber;
1063mg Cholesterol; 4078mg Sodium. Exchanges: 14 Grain(Starch); 5
Lean Meat; 0 Fruit; 25 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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