Dessert - Guava chiffon cake near me recipes

How to cook:

1. Cake Batter:
2. Add room temperature egg whites to a standup mixer. Attach the whisk to the mixer and start beating the egg whites at the lowest speed. Slowly increase the speed to medium after a couple of minutes. Continue beating until it starts to look frothy. Then add in the cream of tartar.
3. Check to see if the egg whites start to form a soft peak. Then continue to beat it and slowly add in the (1/2 cup) sugar. Let it mix for another couple of minutes and check to see if it has formed a stiff peak. Add the egg whites to a large mixing bowl and set aside.
4. Whisk the dry ingredients in the standup mixer's bowl; cake flour, (3/4 cup) sugar, baking powder, and salt. Transfer it to the mixer and add in the oil, eggs, water, nectar concentrate, and vanilla extract.
5. Preheat the oven to 350°. Mix it on medium low speed for a minute then increase the speed for two more minutes until it is combined well enough.
6. Pour batter into the bowl with the whipped egg whites and gently fold everything together. Do not stir vigorously because it will deflate the the air bubbles in the egg whites. The air bubbles are needed to give the cake that fluffy texture.
7. Line parchment paper on a 9x13 inch baking pan. Pour the batter into the pan and bake it for 30-35 minutes.
8. Check to make sure the cake has thoroughly been baked by poking a toothpick into the middle of the cake. If it comes out clean, the cake is done. Set the cake on a hot pad and let it cool completely.
9. Guava Glaze:
10. In a small sauce pot, combine the cornstarch and guava concentrate by whisking. Heat the pot over medium heat and let it cook until it begins to bubble and thicken. Set aside the glaze in a bowl and let it cool down to room temperature. Cover it and let it chill in the fridge for 20 minutes.
11. Frosting the Cake:
12. After the cake has cooled down, flip the pan over to take out the cake. Peel away the parchment paper and cut the cake in half. Brush both halved layers with guava concentrate. Then layer one half with whipped cream. Combine the halves together.
13. Frost the whole cake except the bottom with whipped cream. Chill the cake in the fridge for a couple of hours or until the frosting has set.
14. Stir the glaze until it looks smooth then apply it to the top of the cake. Be careful to try not to get the whipped cream smeared or mixed with the glaze. Cover the cake and let it chill again in the fridge for an hour. Cut up the cake and serve! Enjoy!

Notes: Top 10 Best Guava Cake in Honolulu, HI, Pu’uwai Aloha Bakery. “Phenomenal service and a man almost too-pretty-to-eat gluten free, dairy free cake for my husband” more. 9. Ani’s Bake Shop. “The …

How to cook:

1. Preheat oven to 325 degrees and lightly grease the bottom of two 9" round cake pans (see note).
2. 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.
3. Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.
4. 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.
5. Remove from pan gently.
6. 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.
7. 8oz. package cream cheese, softened
8. 1/3 cup sugar
9. 1 teaspoon vanilla
10. 1 small package cool whip topping, thawed
11. 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.
12. 2 tablespoons cornstarch
13. 1/2 cup water
14. Pinch salt
15. 12-ounce can guava juice
16. 1/2 cup sugar
17. 1 teaspoon lemon juice
18. 1 slightly beaten egg yolk
19. 1 tablespoon butter
20. 2-3 drops of red food coloring, or until you reach desired color.
21. 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.

Notes: Bakery - King's Hawaiian Bakery and Restaurant, Here's how to place your order: Orders need to be made at least 24 hours in advance. Please call our bakery number at 310-530-0050. At this time, we are …

Nutrition:

• Calories: 285.2 calories
• Carbohydrate: 40.4 g
• Cholesterol: 85.4 mg
• Fat: 11.2 g
• Fiber: 0.8 g
• Protein: 6 g
• Saturated Fat: 2.1 g
• Sodium: 319.3 mg
• Sugar: 21.9 g

How to cook:

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.

Notes: Guava Mango Passion Fruit Cake, Preheat oven to 325 degrees F. Grease the bottoms of three 9" round x 3" high cake pans and line with rounds of parchment. Whisk together one cup …

How to cook:

1. Preheat oven to 325 degrees F. Grease the bottoms of three 9" round x 3" high cake pans and line with rounds of parchment.
2. Whisk together one cup of the sugar with the flour, baking powder and salt. In a separate bowl, beat the oil, milk, fruit nectar, egg yolks and vanilla extract until pale yellow. (Note: If you are making three different color layers, you can wait to add the fruit nectar until you have added the dry ingredients. Then divide the mixture into three equal portions and add 2 tablespoons of fruit nectar to each one, and food coloring to match if desired).
3. Add the dry ingredients and beat until well blended. Add in food coloring as desired and beat to combine.
4. In a stand mixer, whip the egg whites on medium-low with the cream of tartar until foamy. Increase speed to high and beat to soft peaks.
5. Gradually add the remaining half cup of the sugar in a slow, steady, stream and continue whipping to glossy, firm peaks. Do not overbeat - you do not want to whip to stiff peaks.
6. Gently whisk about one-fourth of the egg whites into the cake batter. Add in the remaining egg whites and fold in very gently, avoiding deflating the egg whites as much as possible. (Note: Again, if you are making three different color layers, gently divide the egg whites into three equal portions and add individually to the three separate batters.)
7. Pour the batter into the prepared pans. Bake for 25 to 30 minutes. The tops should rise, turn golden brown, and spring back to the touch when lightly pressed. Avoid opening the oven door unnecessarily as this will make the cakes deflate. Use the oven light and check at 20 minutes for doneness.
8. Remove from oven and let cool on wire rack completely before attempting to unmold. Run a thin, sharp knife around the border of the cake and invert to unmold.
9. Create a water bath by placing a saucepan of water over heat to simmer and placing a metal bowl unto the pan so its bottom does not touch the water. Whisk the eggs, sugar, and fruit nectar or puree together in a metal bowl.
10. Cook the mixture over the simmering water, whisking constantly, until the curd reaches 180 degrees and thickens. Keep whisking while the mixture is heating up to prevent the eggs from cooking.
11. Once the curd is thickened – you should be able to make tracks in the mixture with your whisk – take the curd off the heat. Let the curd rest for a bit until it cools to about 140 degrees.
12. Add in the butter pieces a few at the time and whisk to combine.
13. Pour into a container and chill in refrigerator before using.
14. Level off the cakes with a serrated knife. If you are making mini-cakes, use a 3" round biscuit cutter to cut out four rounds from each layer.
15. Place bottom layer on a plate. Spread a layer of fruit curd on top. Pipe a layer of whipped cream over the fruit curd.
16. Place second layer gently over the whipped cream. Spread a layer of fruit curd on top. Pipe a layer of whipped cream over the fruit curd.
17. Repeat with the final layer of cake. Spread a layer of fruit curd on top. Pipe a ring of whipped cream over the top or decorate as you like.
18. Serve

Notes: Guava Chiffon Cake – An Island Favorite Dessert, Add the egg whites to a large mixing bowl and set aside. Whisk the dry ingredients in the standup mixer's bowl; cake flour, (3/4 cup) sugar, baking …