Description
A light and airy pink chiffon cake topped with a silky cream cheese frosting and a tart guava gel glaze.
Ingredients
2 cups cake flour
1 1/2 cups granulated sugar
3 tsp baking powder
1/2 tsp salt
4 large eggs, separated
3/4 cup guava nectar
1/2 cup vegetable oil
1 tsp vanilla extract
8 oz cream cheese, softened
1 cup powdered sugar
2 cups heavy whipping cream
2 cups guava nectar (for glaze)
1/2 cup sugar (for glaze)
1/4 cup cornstarch
Instructions
Step 1: Preheat oven to 350°F and grease a 9x13-inch baking pan.
Step 2: Whisk egg yolks with nectar, oil, and vanilla; sift in dry ingredients and mix.
Step 3: Whip egg whites to stiff peaks and gently fold into the batter.
Step 4: Bake for 25-30 minutes until a toothpick comes out clean. Cool completely.
Step 5: Prepare glaze by boiling nectar, sugar, and cornstarch until thick; cool completely.
Step 6: Whip cream cheese, powdered sugar, and heavy cream; spread over cake, then top with guava glaze.
Notes
Ensure the guava gel is completely cold before spreading over the frosting to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
