Description
A moist, vibrant pink Hawaiian sponge cake topped with a tangy guava nectar glaze and a silky whipped cream cheese frosting.
Ingredients
2 cups all-purpose flour
1 ½ cups granulated sugar
3 tsp baking powder
1 tsp salt
½ cup vegetable oil
¾ cup guava nectar (for cake)
4 large egg yolks
1 tsp vanilla extract
1 cup egg whites
½ tsp cream of tartar
2 cups guava nectar (for glaze)
½ cup sugar (for glaze)
2 tbsp cornstarch
8 oz cream cheese, softened
2 cups heavy whipping cream
Instructions
Step 1: Preheat oven to 325°F and prepare a 9x13 baking pan.
Step 2: Whisk together flour, sugar, baking powder, and salt, then mix in oil, egg yolks, nectar, and vanilla.
Step 3: Whip egg whites and cream of tartar to stiff peaks and fold into the main batter.
Step 4: Bake for 45-50 minutes until springy, then cool completely in the pan.
Step 5: Cook the guava nectar, sugar, and cornstarch in a saucepan until thickened to create the glaze.
Step 6: Beat cream cheese and sugar, then fold in whipped heavy cream to create the topping.
Step 7: Layer the topping and glaze over the cooled cake and refrigerate before serving.
Notes
Ensure the cake is completely cold before adding the whipped topping to prevent melting.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 38g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
