A cake made up of guava? You need to try this now!

8 months ago

guava cake

Whoever said that cakes can’t be fun and flavorful hasn’t tried a slice of  guava cake yet. Made with the goodness of bayabas (in local lingo), this guava cake is a nice and sweet alternative from the usual chocolate or mocha cakes. What makes this guava cake so endearing is also how the flavor crosses over to the scrumptious buttercream icing with a touch of liquor adding a naughty yet exciting twist to this fruit-flavored dessert.  



Makes 1 (9-inch) cake



2 ¼ cups Sifted cake flour

1 ½ Tbsps Baking powder

½ tsp Salt

1 ¼ cups Granulated sugar

¾ cup Guava juice (Fruit Tree brand)

7 Large egg yolks

½ cup Light vegetable oil

4 drops Red food coloring

9 Large egg whites

½ tsp Cream of tartar

  1. Prepare two 9-inch round baking pans by greasing and attaching baking paper at the bottom and sides of the pans. Set aside. Preheat the oven to 325°F.
  2. Sift into a large bowl the flour, baking powder, and salt. Add the sugar and stir with a wire whisk until completely combined. Make a well in the center.
  3. In another bowl, combine the guava juice, egg yolks, and oil. Stir well and add the food coloring. Mix until well-combined. Pour the mixture into the well of dry ingredients. Combine the ingredients with a wire whisk until smooth. Set aside.
  4. In a mixing bowl, add the egg whites. Using the wire whisk of the electric mixer, beat the eggs on high speed for about 2-3 minutes. Add the cream of tartar and beat for another two minutes.
  5. Bring the speed up to high and slowly but steadily add the sugar in a flowing stream. Whip the egg whites until stiff peaks form.
  6. Fold the whites into the batter mixture in three parts to make it easier to combine without over folding.
  7. Divide the cake batter into the prepared round baking pans and bake for about 30-40 minutes or until springy when lightly touched at the center.
  8. When the cake is cooked, unmold it to a cooling rack and peel off the paper to prevent shrinkage. Cool while preparing the icing.



3 Whole eggs

Pinch of salt

¾ cup Granulated sugar

½ tsp Fresh lemon juice

½ cup Guava juice

3 drops Red food coloring

1 ½ cups Unsalted butter

2 Tbsps Cognac or brandy

White chocolate, for garnish

  1. In a mixing bowl, combine the eggs, salt, and sugar and heat gently over simmering water (do not make the water touch the bottom of the mixing bowl or the eggs will turn into scrambled eggs). Cook until the mixture is warm and the sugar has melted.
  2. Transfer mixture to a mixing bowl. Using the wire whisk of an electric mixer, whisk until stiff.
  3. Combine the lemon juice and guava juice then color it with red food coloring. Set aside.
  4. Cut the cold butter into cubes and add them to the meringue one or two pieces at a time, reserving about half a cup for later additions. Continue whisking until the mixture comes together and becomes creamy and spreadable. Slowly add the guava-lemon juice mixture and wait for the liquid to be incorporated before adding more juice.
  5. The icing will start to slip around the bowl as more liquid is added. At this point you may begin to add the leftover butter cubes a little at a time while alternately adding whatever leftover juice you may still have.



Put one layer of cake on a plate and add some of the icing on top. Cover that with the other layer of cake and cover with the remaining icing. Decorate this cake with white chocolate leaves or shaved white chocolate.


Recipe by Chef Patty Loanzon and Chef Carlo Estagle
Photographed by Ed Simon of Studio 100


More delectable cakes to try make home:

Coconut Rum Cake

Basic Chocolate Cake

Rum and Fruit Bundt Cake

Savory Cheesecake

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