Delicious guava cake that isn’t too sweet. The sweet pink color and subtle taste is always a favorite.
Guava cake seems to be a favorite at most Polynesian functions. It is not overly sweet and is just delicious. My late Aunty Vena used to make it all of the time for our family functions. I would always be so excited when she would bring it. You can also make this cake with a boxed cake mix but when I have some extra time I like to make a chiffon cake. I’ll post the doctored up box cake mix one of these days for ya’ll as well.
For this cake I used two 9″ round cake pans. I find it is easier to put it into a 9×13 cake pan, but I had this cute pink stand I wanted to use. Plus, layered cakes are always fun right?!
The topping (which is also the filling if you are doing a layered cake) is creamy and delicious. The guava jelly glaze on top adds a little sweetness to the cake which makes your tastebuds dance. It is like eating a beautiful pink cloud. You really need to try it.
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- 2 3/4 cups cake flour
- 2/3 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup water
- 1 can guava juice I used Kerns
- 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
Ingredients
Meringue:
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- Preheat oven to 325 degrees and lightly grease the bottom of two 9" round cake pans (see note).
- 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.
- 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.
- You may also use a 9x13 cake pan as well and not layer the cake. I think this is easier but if you want to see layers then use the round cake pans.
- 8oz. package cream cheese, softened
- 1/3 cup sugar
- 1 teaspoon vanilla
- 1 small package cool whip topping, thawed
- Once cake is cooled you can frost with filling. If you are making round cake you can use half of this filling on the inside and the rest on top. Frost the outside with extra cool whip. If you are making a 9x13 cake you will frost the entire cake with this filling and then top with guava topping.
- 2 tablespoons cornstarch
- 1/2 cup water
- Pinch salt
- 12-ounce can guava juice
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 1 slightly beaten egg yolk
- 1 tablespoon butter
- 2-3 drops of red food coloring, or until you reach desired color.
- Mix cornstarch with water to dissolve all lumps. Add salt, guava and lemon juice, sugar, and egg yolk and food coloring . Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm on top of whipped cream mixture. If using round cake pans you will not use all of this topping, you can put the extra in a bowl for people to drizzle/top their cake with if they want more later.
You may also use a 13X11 cake pan as well and not layer the cake. I think this is easier but if you want to see layers then use the round cake pans.
What size is the can of guava juice?
11.3oz can. Just the soda can size.