Listen up, all you dessert lovers out there, I’ve got something special for you today. Have you ever tasted the island favorite dessert, Hawaiian Guava Chiffon Cake? Luscious and airy with a delicious tropical flavor that will make you feel like you’re on vacation in Hawaii. Well, it’s time to stop dreaming and start baking!
As your baker, I am here to share with you the recipe for this incredible cake that will have your taste buds dancing with delight. This chiffon cake is unique because of its light and spongy texture made possible by whipping the egg whites to create a fluffy meringue that is incorporated into the batter. But what gives this cake its amazing flavor is the guava juice concentrate blended into the batter. A topping of guava syrup or jam will take it over the top.
The history of this recipe goes back decades and has been passed down through generations of bakers in Hawaii. From local Hawaiian bakeries like Aki’s Bakery and Napoleon’s Bakery to big names like King’s Hawaiian Bakery that have been churning out this cake for years- this Hawaiian Guava Chiffon Cake has become a classic dessert recipe on the islands.
So put on your apron, roll up your sleeves, and let’s get baking! This recipe will surely satisfy your sweet tooth and bring a bit of Hawaiian paradise to your kitchen!
Why You’ll Love This Recipe
This guava chiffon cake recipe will undoubtedly grab your attention and have you salivating in anticipation. The chiffon cake is a favorite of many, and when you combine it with the sweet tropical taste of guava, it becomes a next-level dessert experience.
The cake’s texture is light and airy, giving you a decadent sponge-like experience that feels like biting into a cloud. The addition of guava syrup that just melts into every pore of the cake elevates its taste to new heights of flavor. This dessert has become an island favorite for its perfect balance of sweetness and richness.
Even beyond taste buds’ appeal, this guava chiffon cake is visually stunning. It has a beautiful golden hue that only this cake can pull off so elegantly. It is sure to be the centerpiece for any festive occasion or birthday party.
This recipe’s versatility is also impressive. It is a perfect dessert for any time of year, whether you are experiencing the summer heat or winter coldness. Whether you are in the mood for something classic or adventurous, this recipe allows modifications to create different variations that can suit any palate.
Finally, what makes this recipe an absolute must-try is how it exudes Hawaiian culture that would make your heart sing “Aloha.” You get to experience the tropical magic right in your kitchen! This recipe has become an island sensation consumed at popular bakeries like King’s Hawaiian Bakery and Napoleon’s Bakery.
All things considered, anyone who loves indulging in delicious desserts should give this guava chiffon cake recipe a try. Its sumptuous flavor, stunning visual appeal and versatile variations and story make it an unforgettable masterpiece.
- 3 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 cups sugar
- 1 cup water
- ¾ cup guava juice
- ½ cup frozen guava juice concentrate
- 7 large eggs, separated
- 2/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 5 drops red food coloring
- ½ teaspoon cream of tartar
Guava puree and syrup base:
- 1 cup guava puree or guava jam
- 1/4 cup water
- 1/4 cup sugar
- 2 tablespoons lemon juice
Optional garnish and serving suggestions:
- Sliced guava fruit, guava nectar or half-and-half mixture of guava and strawberry nectars.
Note: King’s Hawaiian Guava cake mix is a good alternative when baking this cake.
The Recipe How-To
Now that we have gathered our ingredients, it’s time to put them together and make some magic happen! Here are the detailed instructions on how to make this delicious Hawaiian Guava Chiffon Cake.
Step 1: Preheat Oven
First, preheat your oven to 325°F or 163°C. Make sure to adjust the oven rack to the lower third position.
Step 2: Sift together Dry Ingredients
In a mixing bowl, sift together 2 cups of cake flour, 1 tablespoon of baking powder, and 1 teaspoon of salt. Once sifted, whisk the dry ingredients together to blend.
Step 3: Combine Wet Ingredients
In a separate large bowl, combine ⅓ cup of vegetable oil, 1 cup of cold water, 1/2 cup of guava juice, 5 egg yolks at room temperature, and 1 teaspoon of vanilla. Mix well until everything is fully combined.
Step 4: Add Dry Ingredients to Wet Ingredients
Pour the dry ingredients mixture gradually into the wet ingredients mixture – roughly one-third at a time – while continually beating with an electric mixer. Mix until all ingredients are fully incorporated and the batter has turned into a smooth consistency.
Step 5: Add Food Coloring (optional)
If you want your chiffon cake to have a vibrant pink color that screams guava, add a few drops of red food coloring to the batter. Mix well to ensure even distribution.
Step 6: Beat Egg Whites until Stiff Peaks Form
In a separate mixing bowl, beat 5 egg whites, 1/2 teaspoon cream of tartar and 3/4 cup sugar until stiff peaks form. This will take about five minutes.
Step 7: Combine Egg White Mixture with Cake Batter
Gently fold the beaten egg white mixture into the batter with a spatula until fully combined. Make sure not to overmix and deflate too much air from the batter as this is what makes chiffon cakes so fluffy yet moist.
Step 8: Transfer Mixture into Tube Pan
Transfer your prepared cake batter into tube pans using a spatula. Fill it up up to three-quartersof its volume to prevent overflow when it rises during baking.
Step 9: Bake Chiffon Cake
Bake your Hawaiian Guava Chiffon Cake in the pre-heated oven for around 50-60 minutes or until a toothpick inserted in the center comes out clean. Once done, take it out from the oven and place it upside down over a wine bottle or funnel. Let it cool completely before taking it out by sliding a knife along the edge of each pan.
Congratulations! you have successfully made this mouth-watering guava chiffon cake recipe that could be served as dessert for special occasions or any other day when you crave something sweet and delicious!
Substitutions and Variations
Looking to put a unique spin on the classic guava chiffon cake recipe? There are plenty of substitutions and variations that can be made to make this delicious dessert your own.
One substitution for the guava juice concentrate is to use freshly squeezed guava juice instead. Not only does it give a more natural taste, but it also adds a bold and authentic flavor to the cake.
For those looking for a more savory option, consider adding in some lemon zest or fresh citrus fruit to cut through the sweetness of the guava. You can also try swapping out some of the sugar for honey or agave nectar for a healthier twist.
If you want to take this classic dessert to the next level, consider adding a drizzle of guava syrup or topping it with some guava jam. It adds an extra layer of texture as well as elevating the fruity flavor profile.
Another fun variation is to make mini cupcakes using this recipe. It’s perfect for parties or events where there will be a lot of people and you want them all to try your creation.
Overall, there are endless possibilities when it comes to variations and substitutions for a guava chiffon cake recipe. Don’t be afraid to experiment and find what works best for you!
Serving and Pairing
Now that you’ve made this delightful guava chiffon cake, it’s time to serve it! This cake is perfect for a special occasion or a casual gathering with friends and family. It is sure to impress your guests with its fluffy texture and bright tropical flavor.
To serve, slice the cake into equal portions and place them on individual plates. Dust with powdered sugar and garnish with slices of fresh guava fruit, if desired. You can also add a dollop of whipped cream or frosting for an extra touch of sweetness.
Pairing options for this hawaiian guava chiffon cake are limitless. You can pair it with a cup of coffee for an afternoon treat, or serve it with a scoop of vanilla ice cream for dessert. The fruity flavors of the cake can also be complemented by a glass of chilled champagne or a tropical cocktail.
If you’re serving the guava chiffon cake at a party, consider pairing it with other hawaiian-themed desserts such as macadamia nut cookies, coconut-flavored cupcakes or pineapple upside-down cake. These desserts will enhance the tropical flavor and create an island atmosphere at your gathering.
In conclusion, this guava chiffon cake is versatile and pairs well with many different foods and drinks. So let your taste buds run wild and experiment with different combinations until you find your perfect one.
Make-Ahead, Storing and Reheating
Ah, the beauty of a make-ahead cake! With its moist and fluffy texture complemented with the sweet guava flavor, the Guava Chiffon Cake recipe can be prepped ahead of time and stored for later use without losing its delightful taste.
To make ahead this heavenly dessert, allow the cake to cool down completely after baking. Then, keep the cake in an airtight container or wrap it tightly with plastic wrap to retain freshness. Refrigerate it for up to three days or freeze it for up to three months.
If you’re planning to serve a frozen cake, take it out from the freezer and place it in the fridge to thaw overnight. Once thawed, let the cake sit at room temperature for about an hour before slicing and serving.
But what if you have leftovers? No worries, this cake will stay fresh for up to five days when stored in an airtight container at room temperature. If you plan to store it longer than that, store it in the refrigerator instead.
Now, let’s talk about reheating! For maximum enjoyment, lightly toast individual slices of cake in your oven or toaster oven at 350°F for about 5 minutes. The heat will breathe new life into your cake and warm up those fragrant guava flavors that will evoke wonderful memories of those tropical islands.
So don’t hesitate to make this Guava Chiffon Cake recipe ahead of time, store it for later use, and reheat it to enjoy its incredible taste all over again.
Tips for Perfect Results
If you are a baker or enjoy baking, creating the perfect guava chiffon cake can be like solving a puzzle. With a little patience, the right tools, and a few tips under your belt, you can create the perfect island-inspired cake that will transport you to Hawaii. Whether you’re a seasoned baker or a novice, here are some tips to help ensure your guava chiffon cake comes out perfectly every time.
First and foremost, it’s important to measure all ingredients precisely. Baking is an art that requires precision, and using haphazard measurements will result in an imperfect cake. Ensure that you measure all dry ingredients like flour and sugar correctly using measuring cups and spoons.
It is also essential to follow the recipe properly; whether it’s the measurement of salt or lemon juice or an ingredient being added at the right step while making the batter saves time and effort.
When preparing the egg whites for your guava chiffon cake, ensure that they reach room temperature. Room temperature egg whites will whip up better than cold eggs. Also, ensure that there are no traces of egg yolks mixing with your egg whites; otherwise, your meringue won’t form stiff peaks.
Another essential tip is to sift all dry ingredients before adding them to the batter. Sifting helps eliminate any lumps or impurities in ingredients like flour and baking powder that could affect the texture of your guava chiffon cake.
When folding the whipped egg whites into the batter, do so gently so as not to knock out all of the air pockets which have been created by whipping them up in advance.
Finally, once your delicious guava chiffon cake is ready, let it cool off entirely before attempting to cut it — this will prevent it from falling apart or becoming too crumbly.
With these tips in mind, you should now feel confident enough to tackle this indulgent Hawaiian dessert on your next baking endeavor!
Now that you know everything about this delicious Guava Chiffon Cake recipe, let’s take a look at some frequently asked questions to make sure you have all the information you need to achieve the perfect results. From tips on substitutions and variations to serving and pairing advice, these answers will help you get the most out of your Hawaiian Guava Chiffon Cake.
What is guava chiffon cake made of?
Let’s start by creating the perfect batter! Begin by sifting together some cake flour, sugar, baking powder, and just a pinch of salt. Once that’s done, make a little well in the center of the mixture, and it’s time to add in the wet ingredients. Pour in some oil, water, guava juice, a couple of egg yolks, and a dash of rich vanilla extract. Beat the mixture with a trusty spoon until everything is glossy and well-mixed. And hey, who says we can’t have a bit of fun? Add in some food coloring to add a playful touch to your batter!
What is the difference between chiffon cake and sponge cake?
Chiffon cake is a delightful combination of sponge cake and butter cake, known for its light and fluffy texture. While it differs from traditional sponges, it contains both baking powder and oil. However, like a sponge cake, it uses whipped egg whites and yolks as its base. This creates a perfect mix of flavors and textures.
What makes chiffon cake different?
Chiffon cakes are different from other sponge cakes as they rely mainly on the beaten egg whites to rise instead of using baking soda or baking powder. These fluffy cakes require a tall pan that’s at least four inches deep, and once baked, they must be cooled upside down to maintain their height. This method of baking creates a light and airy texture that makes these cakes unique.
Why is my chiffon cake so hard?
Have you ever wondered why some chiffon cakes turn out dry? It turns out that overbeating the egg whites and baking for too long are the common culprits. Despite what some recipes may suggest, overbeating the egg whites is actually unnecessary. Avoid this mistake and keep your chiffon cakes moist and fluffy.
In conclusion, the guava chiffon cake recipe is a must-try for all dessert lovers out there. Take your time while preparing and follow the tips and recommendations carefully to achieve the perfect results. I am confident that this recipe will satisfy even the most demanding palates and make you the star of any get-together or celebration.
This dessert is not only a tasty island favorite but also has a rich history and tradition behind it. By studying and preparing this recipe, you are not only making a delicious dessert but also deepening your understanding of Hawaiian culture and delicacies.
So try this guava chiffon cake recipe today, and let the sweet aroma fill your house with happiness! Trust me; all your family, friends, and guests will love it. Don’t wait any longer; make this recipe your own and become a guava cake expert!
Guava Chiffon Cake Recipe
- 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
- 7 egg whites
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 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
- 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.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.