Hawaiian Guava Cake Recipes

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

Steps:

• 1. GUAVA GEL: Prepare the guava gel while the oven is preheating. In a medium sauce pan, bring guava juice and sugar to a boil. make a thick liquid out of the cornstarch and a small amount of water, approximately 3 tablespoons or more if needed. remove guava juice mixture from heat and whisk in the cornstarch paste. Return to heat and bring back to a boil. Boil for one minute stirring frequently. Remove from heat, add butter and stir to combine. Cool on the counter while cake is baking, then in the fridge. Once cooled, stir in red food coloring until gel is the color you desire.
• 2. CAKE: Heat oven to 350 degrees. Mix the cake according to package directions, replacing the water with the guava nectar. Stir in food coloring until it's the color you want. Bake in a 9 x 13 pan according to package directions.
• 3. CREAM CHEESE TOPPING: In a medium bowl, beat softened cream cheese until light and fluffy. Add sugar and vanilla and beat. In a separate bowl, beat the whipping cream until thickened, add 2 tablespoons of sugar. Continue beating until stiff peaks; do not overbeat. With a spatula, slowly fold in the whipped cream to the cream cheese. Refrigerate until ready to use.
• 4. ASSEMBLY: Thickly ice the cake with the cream cheese mixture. Pour the guava gel on top of the cream cheese mixture and spread evenly, being careful not to mix it into the cream cheese icing. Refrigerate until ready to serve.

Steps:

• 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.
• 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.
• 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.