📝 About This Recipe
A true staple of Hawaiian celebrations, this Guava Chiffon Cake captures the essence of the islands with its cloud-like texture and vibrant tropical flavor. This recipe features a light-as-air sponge infused with pink guava nectar, topped with a luscious whipped cream frosting and a signature tart guava gel glaze. It is an elegant, refreshing dessert that perfectly balances sweet floral notes with a delicate, airy crumb.
🥗 Ingredients
For the Chiffon Cake
- 2 1/4 cups Cake flour (sifted)
- 1 1/2 cups Granulated sugar (divided into 1 cup and 1/2 cup)
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 7 large Egg yolks (at room temperature)
- 7 large Egg whites (at room temperature)
- 3/4 cup Guava nectar (unsweetened or chilled concentrate)
- 1/2 cup Vegetable oil (or any neutral oil)
- 1 teaspoon Vanilla extract
- 1/2 teaspoon Cream of tartar
- 2-3 drops Pink food coloring (optional, for a deeper pink hue)
Guava Whipped Cream Frosting
- 2 cups Heavy whipping cream (cold)
- 1/3 cup Powdered sugar (sifted)
- 1/4 cup Guava nectar (reduced or concentrated)
Guava Gel Glaze
- 1 cup Guava nectar
- 2 tablespoons Granulated sugar
- 1 tablespoon Cornstarch
- 1 teaspoon Lemon juice
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Ensure you have a 10-inch tube pan (angel food cake pan) ready. Do NOT grease the pan; the chiffon needs to 'climb' the walls to rise properly.
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2
In a large bowl, sift together the cake flour, 1 cup of granulated sugar, baking powder, and salt. Sifting twice is recommended for the ultimate airy texture.
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3
Make a well in the center of the dry ingredients and add the egg yolks, vegetable oil, 3/4 cup guava nectar, vanilla extract, and food coloring (if using). Whisk until completely smooth and vibrant.
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4
In a separate, perfectly clean glass or metal bowl, beat the egg whites and cream of tartar on medium speed until foamy. Gradually add the remaining 1/2 cup of sugar while increasing to high speed.
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5
Continue beating the egg whites until stiff, glossy peaks form. They should stand straight up when the whisk is lifted but not look dry or chunky.
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6
Gently fold about 1/3 of the egg whites into the guava yolk batter using a rubber spatula to lighten it. Then, fold in the remaining whites in two batches, using a slow figure-eight motion until no white streaks remain.
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7
Pour the batter into the ungreased tube pan. Run a knife through the batter to pop any large air bubbles. Bake for 55-60 minutes, or until a wooden skewer comes out clean and the top springs back when lightly touched.
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8
Immediately invert the pan onto a wire rack or over the neck of a bottle. Let the cake cool completely upside down (about 1.5 to 2 hours) to prevent it from collapsing.
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9
While the cake cools, make the glaze: In a small saucepan, whisk together 1 cup guava nectar, sugar, and cornstarch. Bring to a simmer over medium heat, stirring constantly until thickened and clear. Stir in lemon juice, then let cool to room temperature.
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10
Prepare the frosting: In a chilled bowl, whip the heavy cream and powdered sugar until medium peaks form. Slowly fold in the 1/4 cup guava nectar until combined and stiff enough to spread.
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11
Once the cake is cool, run a thin offset spatula around the edges and center tube to release it. Place on a serving plate.
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12
Frost the top and sides of the cake with the guava whipped cream. Finally, pour the cooled guava gel glaze over the top, letting it drip slightly down the sides for a beautiful finish. Chill for at least 30 minutes before slicing.
💡 Chef's Tips
Always use room temperature eggs; the whites will achieve much better volume when whipped. Never grease your chiffon pan, or the cake will fail to rise and may slip out while cooling upside down. When folding the egg whites, be extremely gentle to keep as much air in the batter as possible. If you can't find pink guava nectar, look for 'Guava Nectar' in the Hispanic or International aisle of the grocery store. For the cleanest slices, use a serrated bread knife and a gentle sawing motion.
🍽️ Serving Suggestions
Serve with a side of fresh tropical fruits like sliced mango, papaya, or kiwi. Pairs beautifully with a cup of Kona coffee or a chilled hibiscus iced tea. For an extra touch of decadence, add a dollop of lilikoi (passion fruit) curd on the side. Serve chilled on a warm afternoon for the most refreshing experience.