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Guava Cake

by Pauline De Mesa
Dessert | April 3, 2019

*Makes 1 (9-inch) cake

 

 

Ingredients :

1 servings
For Chiffon Cake
2.25 cup Sifted cake flour
1.5 tbsp Baking powder
0.5 tbsp Salt
1.25 cup Granulated sugar
0.75 cup Guava juice (Fruit Tree from S&R)
7 Large egg yolks
0.5 cup Light vegetable oil
4 drop Red food coloring
9 Large egg whites
0.5 tsp Cream of tartar
For Guava Butter Cream Icing
3 Whole eggs
Pinch of salt
0.75 cup Granulated sugar
0.5 tsp Fresh lemon juice
0.5 cup Guava juice
3 drop Red food coloring
1.5 cup Unsalted butter
2 tbsp Cognac or brandy
White chocolate, for garnish

Procedures :

for Chiffon Cake

  • 1
    Prepare two 9-inch round baking pans by greasing and attaching baking paper at the bottom and at the sides of the pans. Set aside. Preheat the oven to 325°F.
  • 2
    Sift into a large bowl the flour, baking powder, and salt. Add the sugar and stir with a wire whisk until completely combined. Make a well in the center.
  • 3
    In another bowl, combine the guava juice, egg yolks, and oil. Stir well and add the food coloring. Mix until well-combined. Pour the mixture into the well in the dry ingredients. Combine the ingredients with a white whisk until smooth. Set aside.
  • 4
    In a mixing bowl, add the egg whites. Using the wire whisk of the electric mixer, beat the eggs on high speed for about 2-3 minutes. Add the cream of tartar and beat for another two minutes.
  • 5
    Bring the speed high and slowly but steadily add the sugar in a flowing stream. Whip the egg whites until stiff peaks.
  • 6
    Fold the whites into the batter mixture in three parts to make it easier to combine without over folding.
  • 7
    Divide the cake batter into the prepared round baking pans and bake for about 30-40 minutes or until springy when lightly touched at the center.
  • 8
    When the cake is cooked, unmold it to a cooling rack and peel of the paper to prevent shrinkage. Cool while preparing the icing.

for Guava Butter Cream Icing

  • 1
    In a mixing bowl, combine the eggs, salt, and sugar and heat gently over simmering water (do not make the water touch the bottom of the mixing bowl or the eggs will turn into scrambled eggs) cook until the mixture is warm and the sugar has melted.
  • 2
    Transfer mixture to a mixing bowl. Using the wire whisk of an electric mixer, whisk until stiff.
  • 3
    Combine the lemon juice and guava juice then color it with red food coloring.
  • 4
    Cut the cold butter into cubes and add them one or two pieces at a time, reserving about half a cup for later additions. Continue whisking until the mixture comes together and becomes creamy and spreadable. Slowly add the guava-lemon juice mixture and wait for the liquid to be incorporated before adding additional juice.
  • 5
    The icing will start to slip around the bowl as more liquid is added. At this point you may begin to add the leftover butter cubes a little at a time while alternately adding whatever leftover juice you may still have.

for Assembly

  • 1
    1. Put one slice of cake on a plate and add some of the icing on top. Cover that with the other layer of cake and cover both with the remaining icing. You may decorate this cake with white chocolate leaves or shaved white chocolate.