Guavachiffoncake Recipes

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.

Steps:

• Heat oven to 350°F.
• Mix guava paste and water in microwaveable bowl. Microwave on HIGH 1 min. or until softened to spreading consistency; set aside.
• Beat cream cheese, butter and brown sugar in large bowl with mixer until light and fluffy. Add eggs, 1 at a time, beating after each until well blended. Add milk, vanilla, flour, baking powder, baking soda and salt. Pour half the batter into 9-inch pan sprayed with cooking spray; cover with guava paste and remaining batter.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan to wire rack. Cool completely. Sprinkle with powdered sugar just before serving.

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
• Sift together flour, nutmeg, soda, cinnamon, and cloves.
• In another bowl, mix together guava pulp and juice.
• In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 30-35 minutes.

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.

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.

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.

Steps:

• For cake:
• Preheat oven to 325°F. Whisk flour, 3/4 cup sugar, baking powder and salt in large bowl to blend. Using electric mixer, beat yolks and next 5 ingredients in medium bowl to blend. Add to dry ingredients; beat just until smooth.
• Using clean dry beaters, beat egg whites and cream of tartar in another large bowl until soft peaks form. Gradually add 1/2 cup sugar, beating until stiff but not dry. Fold 1/3 of whites into batter, then fold in remaining whites. Transfer batter to ungreased 10-inch-diameter angel food cake pan; smooth top.
• Bake cake until tester inserted near center comes out clean, about 1 hour. Immediately invert center tube of pan onto narrow-necked bottle; cool cake completely in pan.
• Run long knife around center tube and sides of pan to loosen cake. Using center tube as aid, lift cake out of pan; run knife between cake and pan bottom to loosen. Invert cake onto platter.
• For glaze:
• Stir first 5 ingredients in medium bowl until smooth. Spread over top of cake, allowing glaze to drip down sides. Let stand until glaze sets, about 2 hours. (Can be made 1 day ahead. Cover with cake dome; let stand at room temperature.) Serve cake with compote.