Ingrédients pour Guava Chiffon Cake
- 2 cups cake flour
- 1 ½ cups granulated sugar + ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- Salad Oil
- 1 cup water
- Frozen Guava Juice Concentrate
- 6 large egg yolks + 1 large egg yolk (for topping)
- 1 teaspoon vanilla extract + 1 teaspoon vanilla extract (for frosting)
- Red Food Coloring
- 6 large egg whites
- 1 teaspoon cream of tartar
- Whipping Cream
- 2 tablespoons cornstarch
- ½ cup guava juice + ½ cup guava juice (for topping) + 2 tablespoons guava juice (for frosting)
- 2 tablespoons lemon juice
- Egg Yolk
- 2 tablespoons (1/4 stick) unsalted butter
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Comment préparer Guava Chiffon Cake
- **Prepare the Cake:** Preheat oven to 325°F (160°C). Lightly grease and flour an 11x13 inch baking pan.
- **Dry Ingredients:** In a large bowl, sift together 2 cups cake flour, 1 ½ cups granulated sugar, 2 teaspoons baking powder, and ½ teaspoon salt.
- **Wet Ingredients:** Make a well in the center of the dry ingredients. Add ½ cup vegetable oil, 1 cup water, ½ cup guava juice, 6 large egg yolks, and 1 teaspoon vanilla extract.
- **Combine:** Beat with a spoon or electric mixer until the batter is smooth and well combined. Add a few drops of yellow or orange food coloring, if desired.
- **Meringue:** In a clean, grease-free bowl, beat 6 large egg whites with 1 teaspoon cream of tartar until soft peaks form.
- **Sweeten Meringue:** Gradually add 1/2 cup granulated sugar, beating until stiff, glossy peaks form.
- **Fold Gently:** Gently fold the batter into the meringue in three additions, being careful not to deflate the egg whites.
- **Bake:** Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- **Cool:** Remove from oven and immediately invert the cake onto a wire rack to cool completely.
- **Frosting (Guava Chiffon Frosting):** Beat 4 large egg yolks with 1 cup granulated sugar until light and lemon-colored.
- **Cook Frosting:** Add ½ cup guava juice. Pour mixture into a saucepan and cook over low-to-medium heat, stirring constantly, until thick (about 8 minutes).
- **Chill:** Remove from heat and let cool completely in the refrigerator.
- **Whip Cream:** In a separate bowl, whip 2 cups heavy cream with 1 teaspoon vanilla extract until stiff peaks form.
- **Combine Frosting:** Gently fold the whipped cream into the chilled guava mixture.
- **Frost Cake:** Frost the sides of the cooled cake with the guava chiffon frosting.
- **Guava Topping:** In a small saucepan, whisk together 2 tablespoons cornstarch and ¼ cup water until smooth. Add a pinch of salt, ½ cup guava juice, 2 tablespoons lemon juice, and 1 large egg yolk.
- **Cook Topping:** Cook over low heat, stirring constantly, until thickened (about 5 minutes). Remove from heat and stir in 2 tablespoons (1/4 stick) unsalted butter.
- **Finish:** Spread the guava topping over the frosted cake once it has cooled slightly. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
190 g
Sugar
1353g
Fat
460g
Carbs
220g
