Light, airy, and fluffy with a soft crumb and a glossy glaze.
This Guava Chiffon Cake is a tropical delight, featuring a soft pink guava-flavored cake topped with a light guava glaze or whipped cream. It's a visually stunning centerpiece for any occasion.
Why you'll want it now, A tropical escape in cake form, perfect for celebrations with its vibrant flavor and stunning appearance.
Why this recipe works
The key to this cake's airy texture is the whipped egg whites, which are gently folded into the batter, creating a light and fluffy crumb. The guava puree infuses the cake with a sweet, tropical flavor, while the glaze adds a glossy finish.
Equipment
9-inch (23 cm) round cake pan
Mixing bowls
Whisk
Spatula
Electric mixer with whisk attachment
How to make it
Preheat the oven to 325°F (163°C). Grease a 9-inch (23 cm) round cake pan and line the bottom with parchment paper.
In a large bowl, sift together cake flour, 3/4 cup (150 g) sugar, baking powder, and salt.
In a separate bowl, whisk together guava puree, vegetable oil, egg yolks, and vanilla extract until smooth.
In another bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the remaining 1/4 cup (50 g) sugar, beating until stiff peaks form.
Add the guava mixture to the dry ingredients, stirring until just combined. Gently fold in one-third of the egg whites to lighten the batter, then fold in the remaining egg whites until no streaks remain.
Pour the batter into the prepared cake pan. Smooth the top with a spatula.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the glaze, whisk together guava puree, powdered sugar, and lemon juice until smooth. Drizzle over the cooled cake.
Enjoy a slice of this tropical delight, and let its vibrant flavor transport you to a sunny paradise.
How you'll know it's ready
The cake is ready when a toothpick inserted into the center comes out clean and the top springs back when lightly pressed.
Convection oven? (and if you don't have one)
If using a convection oven, reduce the temperature to 300°F (149°C) and start checking for readiness a few minutes early, as convection ovens tend to bake faster.
Frosting, filling & glaze notes
The glaze should be smooth and slightly runny, able to coat the back of a spoon and fall in a slow ribbon.
That soft, gooey texture up close.
Troubleshooting
If the cake is dense, ensure that the egg whites are beaten to stiff peaks and gently folded into the batter.
If the glaze is too thick, add a bit more guava puree or lemon juice to achieve the right consistency.
If the cake sinks in the middle, make sure the oven is fully preheated and avoid opening the door during baking.
If the cake is dry, check your oven's temperature accuracy and bake for a shorter time next round.
Storage
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Make ahead
The cake can be baked a day in advance. Store it unfrosted and glaze just before serving.
Variations
Add a layer of whipped cream between the cake layers for extra creaminess.
Use mango or passion fruit puree for a different tropical twist.
Top with fresh guava slices or edible flowers for decoration.
Frequently asked questions
Can I use canned guava puree?
Yes, canned guava puree works well and is a convenient option.
What can I substitute for cake flour?
To make your own cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons of cornstarch. Sift well.
How do I know when egg whites are at stiff peaks?
Stiff peaks form when the egg whites stand up straight when the beaters are lifted.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator.
Nutrition Facts
Per serving: 1 slice (85 g)
Calories210
Total Fat7 g
Saturated Fat1 g
Cholesterol55 mg
Sodium100 mg
Total Carbohydrate34 g
Dietary Fiber1 g
Total Sugars24 g
Protein4 g
Nutrition information is estimated based on the ingredients used and may vary depending on brands and exact measurements.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
