From Star Bulletin, the base of this recipe is used to make another wonderful cake called the Paradise cake (from southern CA's King's Bakery). you're not going to want to share any of this!
- 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.
Very time consuming but delicious cake. Turned out perfectly. Although not the same as authentic guava cake from Hawaii, it is still very delicious! It was a little sweeter that I expected it to be. I used guava strawberry concentrate and it almost seemed as though the strawberry flavor took over. I will use guava concentrate next time.
Not sure what I did wrong, but the cake turned out weird. It didn't rise and was almost chewy. People had to pull it apart to eat it, it couldn't cut in with a fork. Also, the guava chiffon topping was awful. The mixture didn't thicken, and was almost like juice. It also needs sugar (otherwise it's completely bland), so I had to add about 2 teaspoons of it. I didn't try the icing, and based upon how the other parts of this recipe turned out, I'm glad I didn't. I recommend not using this recipe, or finding another recipe.
My mom grew up in Hawaii, and when I came across this recipe I decided to bake it for her birthday. I couldn't find guava juice concentrate so I opted for the guava/strawberry. It had a nice balance of sweet and a little tart. I decorated with Never Weep Whipped Cream recipe. Very delicious! Thank you for posting!