Recipe ~ Guava Chiffon Cake

This has got to be Lana’s all-time favorite cake, even over Hawai’ian Chocolate Dobash Cake … and that’s saying a lot about this recipe.

Cake

2 C Flour (or 2 1/2 Cups of Cake Flour)
1 tsp Salt
3/4 tsp Baking Powder
3/4 C Vegetable Oil
4 Eggs
1/2 C. Guava Nectar Concentrate, thawed
1 tsp Vanilla
1/2 tsp Red Food Coloring
12 Egg Whites
1 1/4 C Sugar
Pinch of Cream of Tartar

Icing

1 Pint Whipping Cream
1 C Guava Nectar Concentrate

Glaze

1 C Guava Nectar Concentrate
1 Tbsp Cornstarch
2 Tbsp Water

** Cooking Tip:

In order to get your chiffon cake light and airy, it is important to use aluminum baking pans lined with parchment paper. Do not oil the pan and do not use teflon coated pans. By using aluminum baking pans, the cake is able to cling to the sides of the pan while it is rising which gives the cake more volume and a lighter, airy texture which chiffon cakes are known for.

Also ensure that you beat your egg whites but not over beat them.

The last tip is to gently fold in the egg whites and don’t over mix … this will keep your chiffon light and fluffy.

Cooking Process:

Guava Chiffon Cake Instructions
Sift 2 cups flour, salt, and baking powder together. Blend together oil, whole eggs, guava juice, vanilla, and coloring in a large bowl. Add dry ingredients, mixing at medium speed for 5 minutes. Whip egg whites until triple in volume. Slowly add 1 1/4 cups sugar and cream of tartar. Whip egg white mixture until soft peaks form. Fold guava mixture into egg white mixture and mix until smooth. Pour batter into two 9-inch rounds (ungreased) and bake at 350° for 30 minutes or until done. Remove from oven, immediately turn cake over onto a rack. Cool with pan in place. Place in freezer until firm, then fill and ice with Guava Icing (work fast, as icing will melt). Fill center of top with well-chilled Guava Claze.

Guava Icing Ingredients:Guava Icing
Whip cream at high speed until soft peaks form. Fold in guava nectar concentrate and blend well.

Guava Glaze
Dissolve cornstarch in water.. Bring guava nectar concentrate to a quick boil. Stir in cornstarch. Simmer until mixture thickens. Chill well before topping cake.

how to serve:
Serve Chilled

Train At The Halau!

USUI SYSTEM OF NATURAL HEALING (REIKI) Click on the Reiki tab and go to our Enrollment page link for information about our Reiki training program and to sign up. The Halau propagates traditional Japanese Usui Teate Reiki in addition to American Usui Shiki Ryoho Reiki knowledge and training. Most Usui Shiki Ryoho Reiki schools allow Level 3 Reiki Masters to attune new students. Unlike these schools, The Halau allows only our Usui Teate Grandmasters to propagate basic Reiki technique to beginners. Grandmasters are the only instructors with enough training and knowledge to attune new students. They are trained to perform both live (in-person) as well as astral (long-distance) attunements. We do not simply gather students as income: our training is for serious Reiki inquiries only. MELCHIZEDEK PRIESTHOOD Click on The Sanctuarium tab and go to the Enrollment page link for information and to sign up for our Priesthood training through this Sanctuarium Ordinis Melchisedech. The various source titles appearing in the Sanctuarium menu represent our reading library of linked reference works that encompass our Knowledge areas of study.