Guava Chiffon Cake

Guava Chiffon Cake

13

"Moist and fluffy with a tropical twist. Great for a Hawaiian-style party! I frost the layers with either coconut or cream cheese frosting."

Ingredients

1 h 5 m {{adjustedServings}} servings 285 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 285 kcal
  • 14%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 319 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
  2. Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
  3. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.
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Reviews

13
  1. 15 Ratings

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I made this 5 times in the past week. I wanted guava chiffon cake w/whipped cream and guava topping. Cake flour is the only way to go to get the light, fluffy chiffon. All-purpose flour creat...

The cake was moist and light, but needed a little something more. I decided to try and duplicate the way the cake is served from this well known Hawaiian Bakery in LA. I began by making a fil...

Made this as my own birthday cake and loved it!! I frosted it with whipped cream and made some guava glaze to go in the middle and on top. Everyone loved it and I ended up making it just a week ...