Binky’s Guava CakeCourse: Desserts
MAKES 2 (13X9 cakes). I found this recipe on the internet. I was searching for a guava cake. My grandmother loved guavas and would make jars of guava jelly every year. This recipe was a challenge as the measurements did not add up and I really thought it wasn’t going to turn out. It turned out and everyone loved it. Some things to note, I couldn’t find guava puree anywhere so I used guava nectar, Kern’s Guava Nector. The recipe calls for 12 eggs whites, not whipped, so I did not whip them and just added them. For food coloring I use food gels and I used pink. This is optional but it doe make the cake festive. The frosting is very light even though it has cream cheese. This cake is best served chilled. ***MAKE THE CAKES THE DAY BEFORE, COVER WITH PLASTIC WRAP AND LEAVE ON THE COUNTER.
5 cups cake flour
5 teaspoons baking powder
1 1/2 teaspoons Kosher salt
2 cups guava puree or 1 1/2 cups guava nectar, room temperature
2 cups whole milk, room temperature
3 teaspoons vanilla paste
4 to 6 drops food coloring or food gel which is more concentrated
2 1/2 cups sugar
1 stick unsalted butter, room temperature
2 oz canola oil
12 large egg WHITES, room temperature
- Guava Cream Cheese Frosting
2 cups COLD heavy whipping cream
2 (8oz) boxes cream cheese, left out for a few hours on the counter (not in a sunny place)
1 cup sugar (not powdered sugar)
Pink food gel
1 cup guava puree or 1/2 cup guava nectar
Sprinkles for garnish, optional
- Preheat oven to 350. Line 2 13x9x2 pans with parchment and spray with Pam.
- In a bowl, mix flour, baking powder and salt.
- In a large glass measuring cup, mix together guava, milk, vanilla and food gel. Whisk well.
- In the bowl of a stand mixer, fitted with a paddle attachment, combine butter and sugar and oil. Beat on medium speed until light and fluffy and doubles in volume. Scrape down sides if needed.
- Reduce mixer to low and add the egg whites in 3 additions, adding the next addition only after the previous one has been fully incorporated. Scrape down the side to make sure everything is mixed together.
- With the mixer on low, add the dry ingredients in 3 parts alternating with the wet ingredients in 2 parts, beginning and ending with the dry ingredients. Beat until combined and scraping down the bowl repeatedly.
- Pour the batter into the prepared pans. Tap each pan to get air bubbles out. Bake the cake for 25-30 minutes. When done the top of the cake should bounce. A few crumbs should stick to the toothpick if tested. Allow cakes to sit in pan for 8 minutes then remove to a wire rack to cool completely before frosting. At this point, once cool cover with plastic wrap, leave on the counter, and frost the next day.
- In a large bowl, beat the cream on medium high speed until stiff peaks form, about 4 minutes.
- In the bowl of a stand mixer, with the paddle attachment beat the cream cheese, sugar, food coloring, and salt. Beat until combined. Add the guava in 3 additions and beat on low until all incorporated. Then beat the frosting on medium speed until all comes together. Remove the bowl and FOLD in the whipped cream gently to the frosting. Making sure that no white is visible. The frosting should be light and fluffy.
- Place each cake on a serving platter and frost each cake. Garnish with sprinkles and serve right away or better to chill for a few hours. The cake will keep from this point in an air tight container for up to 3 days in the refrigerator. Serve chilled with vanilla ice cream or a raspberry, mango or pineapple sorbet.