I still remember the first time I had Guava cake. That was few years ago during a Chinese New Year gathering with family and friends. I was hosting the dinner and my friend Courtney bought a cute cake from a local baker in San Jose.
Me and my family were both blown away from the unique taste and favor of that guava cake. Ever since guava cake became my favorite cake!
I’ve tried so many guava cakes from different bakeries ever since I had my first one. I can say, I’m extremely picky about my cake. It has to be the right amount of the cream, right sweetness, no artificial taste. Most importantly, THE CAKE texture itself!
The cake texture has to be fine, bouncy, airy, but moist! I have been looking everywhere to find a great recipe for the right sponge cake. Finally, my favorite Taiwanese bakery opened a cake class and I LOVE her cake texture! so Here you go, I have created my own favorite perfect guava cake that meets every criteria that I was looking for~
Cake Ingredients – for 2 layers of 9 inch flat cake
- 8 eggs
- 135g of sugar
- 106g of milk
- 118g of oil
- 117g of cake flour
- 24g of corn starch
Cream
- 650g of heavy whipped cream
- 50g of sugar
- 3oz (0.25pkg) of guava paste (amazon)
- 3oz of hot water
Guava Jelly
Instructions:
- Preheat oven to 325F
- Mix milk and oil together
- Sift flour into the milk and oil mixture (lightly)
- add 8 EGG YORK only into the #2 mixture and whisk them together
- In another bowl, add 20g of sugar and 8 egg whites and start to whisk them. slowly add all the sugar into the mixture. Beat the egg white and sugar mixture in highspeed if you are using the stand mixer or hand mixer.
- Beat the egg white until it reaches stiff peaks (reference)
- Slowing take 20% egg white mixture and mix it with #3 egg york mixture
- Slowly put all the egg white mixture into the egg york mixture. Mix them until the batter is in smooth and shiny consistency
- Divide the batter into 2 of 9″ Walton round cake mode (product link)
- Put the cakes into oven, bake for 30 mins then reduce the oven temperature to 300F then continue to bake for 10 to 15 mins until your cake it’s done. (how to tell)
- Take out the cakes and put them upside down for cooking (at least 1 hour)
Guava Jell-O
- Just follow the Gelatin instruction and put the hot Jello water into another 9″ round cake pan product link
Heavy cream instruction:
- Dissolved Guava paste into hot water (ratio 1:1)
- Whisk heavy whipped cream with sugar until a stiff consistency
- Add the #1 paste water into the whipped cream
Assmable the cakes
- Take out the cakes from the pan ( you should be able to take it out easily)
- Dissolved Guava paste into hot water (ratio 1:1)
- Slightly put some of the guava paste water (puree) to the top layer of the cake
- Put a layer of guava whipped cream
- Stack another layer of guava on
- Bruch a light guava paste puree to the top layer of the cake again
- Put another layer of the guava cream
- Start to put the guava whipped cream all over the cake
Finally
You can put your guava jello on top of your final cake and finish it up with some more whipped cream~
I strongly suggest putting this cake to the refrigerator for at least 6 hours before serving. It will taste amazing when it’s cold!
I hope you enjoy your sweet, fluffy, furity but moist cake~
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