Guava Chiffon Cake
Indulge in the tropical allure of a Guava Chiffon Cake, a light and airy dessert bursting with fruity flavor! This elegant cake combines the delicate texture of a classic chiffon with the sweet tang of guava juice, creating a treat that's as unique as it is delicious. The batter is carefully folded with whipped egg whites to ensure a pillowy softness, and the cake is baked to perfection in an ungreased pan for its signature rise. Aromatic vanilla and a hint of guava jam as an optional garnish elevate this dessert, while whipped cream adds a luxurious finishing touch. Perfect for special occasions or as a refreshing dessert, this Guava Chiffon Cake is a showstopper that's as delightful in appearance as it is in taste.
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Recipe Information
Ingredients
- 200 grams Cake flour
- 2 teaspoons Baking powder
- 200 grams Granulated sugar (divided)
- 0.5 teaspoons Salt
- 120 milliliters Guava juice
- 80 milliliters Vegetable oil
- 1 teaspoons Vanilla extract
- 6 Egg yolks
- 6 Egg whites
- 0.5 teaspoons Cream of tartar
- 100 grams Guava jam (optional, for garnish)
- 200 grams Whipped cream (optional, for garnish)
Instructions
Preheat the oven to 160°C (320°F). Do not grease the chiffon cake pan to allow the cake to climb the sides.
In a large mixing bowl, sift together the cake flour, baking powder, 150 grams of sugar, and salt. Set aside.
In a separate bowl, whisk the guava juice, vegetable oil, vanilla extract, and egg yolks until smooth. Gradually add this wet mixture to the dry ingredients while whisking, until a smooth batter is formed. Set aside.
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until foamy. Add cream of tartar, then increase the speed to high and beat until soft peaks form.
Gradually add the remaining 50 grams of sugar to the egg whites, one spoonful at a time, while continuing to beat. Continue until stiff peaks form, and the mixture is glossy.
Gently fold one-third of the egg white mixture into the cake batter using a spatula to lighten it. Then, carefully fold in the remaining egg whites in two portions, ensuring not to deflate the mixture.
Pour the batter into an ungreased chiffon cake pan, and tap the pan gently on the counter to remove any large air bubbles.
Bake in the center of the preheated oven for 50-55 minutes, or until a skewer inserted in the middle comes out clean.
Immediately invert the pan upside down onto a bottle or a rack to cool completely. This prevents the cake from collapsing as it cools.
Once cooled, gently run a knife around the edges of the pan to release the cake.
Optional: Spread a thin layer of guava jam on top of the cake and garnish with dollops of whipped cream for a decorative touch.
Nutrition Facts
Calories |
3587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 166.4 g | 213% | |
| Saturated Fat | 66.8 g | 334% | |
| Polyunsaturated Fat | 45.4 g | ||
| Cholesterol | 1307 mg | 436% | |
| Sodium | 2563 mg | 111% | |
| Total Carbohydrate | 464.2 g | 169% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 294.5 g | ||
| Protein | 60.8 g | 122% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 336 mg | 26% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1146 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
