baking · vegetarian
Guava chiffon cake
Island bakery favorite: pink guava chiffon layers, whipped cream and a glossy guava gel top.
- Time
- 120min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk, egg and wheat.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
What did you use up?
Tick what's finished. The rest stays in your pantry.
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Equipment
You'll need: Oven.
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Method
-
1
Whisk dry ingredients; add oil, yolks, guava and color.
-
2
Whip whites with cream of tartar to stiff peaks and fold in.
-
3
Bake in an ungreased 23 x 33 cm (9 x 13 in) pan at 160°C (325°F) for 35–40 minutes; cool upside down.
-
4
Cook gel ingredients until thick and clear; cool.
-
5
Whip the cream with the topping sugar. Spread cake with whipped cream, then the cooled guava gel; chill 2 hours.
