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–+ servings
Guava Cake

4-Inch Guava Cake

Darlene
This is not a quick cake, but it is worth every minute. The cake has an amazing flavor and is refreshingly different. The guava flavor comes through clearly. When finished, the cake is beautiful with its pink and white colors.
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Prep Time 10 minutes
Cook Time 35 minutes
Refrigeration Time 15 minutes
Total Time 1 hour
Course Dessert
Cuisine American, Hawaiian
Servings 4 People
Calories 290 kcal

Equipment

Ingredients
  

Cake Ingredients

  • 1/3 Cup + 1/2 Tbsp Cake flour , using the dip and sweep method
  • 1/4 tsp + 1/8 tsp Baking powder
  • 1/32 tsp Salt
  • 1 Tbsp + 1 tsp Butter , at room temperature
  • 3 Tbsp Sugar
  • 1 Large Egg white
  • 1/2 tsp Neutral oil
  • 2 Tbsp Fairlife 2% milk
  • 1/2 tsp Vanilla extract
  • 1/2 Cup Guava juice
  • 1 Drop Pink food coloring , optional

Cake Frosting Ingredients

  • 2 Tbsp Heavy whipping cream
  • 2 Tbsp Cream cheese
  • 4 Tbsp Powdered sugar (confectioners sugar)
  • 1/64 tsp Salt

Guava Gel Topping Ingredients

  • 1/2 Cup Guava juice
  • 1/2 tsp Cornstarch
  • 1 tsp Water
  • 1 Drop Pink food coloring , optional

Instructions
 

Cake Instructions

  • Preheat oven to 350℉. Spray a 4-inch cake pan and line the bottom with parchment paper.
  • You will need 1/2 cup of guava concentrate for the complete recipe. (Cake and gel). You need to strain out the tiny pieces of fruit from the guava juice if there are any.
  • Then, over medium-high heat in a small saucepan, add 1 cup of juice. Cook for about 5 minutes, or until reduced to 1/2 cup. Whisk often. Set aside to cool.
  • In a 1-cup liquid measuring cup, whisk the flour, baking powder, and salt. Set aside.
  • In a small bowl, combine 3 Tbsp guava concentrate, milk, vanilla, and food coloring. Set aside.
  • In a 2-cup liquid measuring cup, add the butter and sugar. Cream together for about a minute or until fluffy using the hand-held immersion blender with whisk attachment. (See Notes)
  • Add the oil and egg white. Whisk for about 30 seconds, or until well mixed.
  • Starting with dry ingredients, add 1/3 and mix using the hand-held immersion blender with whisk attachment until combined. Add 1/2 of the guava mixture and mix. Add 1/3 of the dry ingredients and mix. Add the remaining guava mixture and mix. Add the remaining dry ingredients and mix. Cake batter should be combined, but not overmixed.
  • Pour cake batter into your 4-inch prepared cake pan. Place on a small cookie sheet or roasting pan. You are less likely to burn yourself using a pan under the cake pan.
  • Bake for 30-35 minutes. A toothpick should come out clean. This part is tricky: Look closely, it’s not easy to see. It should be dry.
  • Cool for 10 minutes, remove from the pan, and let cool completely on a wire rack.

Frosting Instructions

  • In a 1-cup liquid measuring cup, whip the whipping cream until stiff peaks form. Remove to a small bowl and set aside.
  • Using the same liquid measuring cup, whip the cream cheese for 1 minute or until smooth. Add the sugar and salt, increase speed to high, and beat for 30 seconds.
  • Gently fold in whipped cream until mixture is smooth.
  • Place frosting on top of the cooled cake. Make a small barrier around the outside of the cake's top. (Frosting will be slightly higher around the outside edge of the cake.) This will keep the guava gel from dripping down the side of the cake.

Gel Instructions

  • In a small saucepan, add 3 Tbsp guava concentrate. Turn the heat to medium-high. Whisk it for 2-3 minutes or until it begins to boil.
  • In a small bowl, combine the water and cornstarch, forming a slurry.
  • Remove the saucepan from the heat and whisk in the cornstarch slurry. Return saucepan to medium heat and whisk for about a minute or until gel thickens. Don’t overcook, you won’t be able to get it out of the pan.
  • Add food coloring if you want it to be pinker in color. Whisk, remove to a small bowl, to cool.
  • Once cooled, you can place it on top of the cake, smoothing it to cover the top of the cake.
  • Refrigerate until ready to serve. Refrigerate leftovers.

Notes

When working with small amounts, I found my hand-held emulsion blender, using the whisk attachment, worked the best when creaming the butter and sugar.
Serving suggestions and optional ingredients are not calculated as part of the nutritional facts. All nutritional facts are estimates only.

Nutrition

Serving: 0.25 Of the CakeCalories: 290kcalCarbohydrates: 51gProtein: 4gFat: 8gSaturated Fat: 4.5gCholesterol: 20mgSodium: 100mgPotassium: 210mgSugar: 24gCalcium: 60mgIron: 2.6mg