Guava Chiffon Cake
YieldOne 9-inch (23 cm) cake
Prep25 minutes
Bake30-35 minutes
LevelMedium
Texture goal
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.