Aloha Kitchen Hawaiian Guava Cake
Hawaiian Guava Cake from Aloha Kitchen by Alana Kysar
Ingredients
Cake:
- 2 ½ cups Cake Flour not all purpose (325 g)
- 2 ½ teaspoon Baking Powder
- ¾ teaspoon Kosher Salt
- ½ cup Butter unsalted at room temp (113g)
- 1 ¼ cups granulated Sugar 250g
- 6 Large Egg Whites
- ¼ cup neutral oil I used sunflower (62 ml)
- 1 cup whole milk 250ml
- 2 teaspoon vanilla extract
- 1 cup Guava puree or concentrate I used Goya guava puree (250 ml)
- 3 squeezes of red gel coloring optional ( I used a natural food dye, wasn’t a very strong color)
Frosting:
- 1 cup Heavy Whipping Cream 250ml
- 8 ounces Cream Cheese room temp (1 package/225g)
- ½ cup sugar 100 g
- pinch of Kosher Salt
- 2 squeezes red gel coloring optional
- ½ cup guava puree or concentrate 125ml
Guava Gel:
- 1 ½ cups Guava Juice/ concentrate or puree thawed if frozen (375 ml)
- ½ cup granulated sugar 100g
- ¼ C Corn Starch 30g
- 2 tablespoon Water
Instructions
Make the guava gel first:
- Make the guava gel first so it has time to set up. In a small saucepan combine the guava juice or concentrate with the sugar and heat until simmering and the sugar has dissolved. Mix the corn starch with water in a separate bowl until well mixed then add to the guava mixture in the pan. Bring to a boil stirring until thick. Transfer to a bowl and refrigerate until fully chilled.
Make the cake:
- Preheat oven to 350 Deg F. Line a 9x13” pan with parchment paper, leaving some overhang on the long sides.
- In a bowl combine the cake flour, baking powder and salt, whisking to combine. In a stand mixer fitted with the paddle attachment, cream butter and sugar on medium speed for 3 minutes. Add in the egg whites one at a time, mixing well in between each addition, scraping down the sides of the bowl when needed. Add in the oil and mix until combined.
- In a separate bowl combine milk, vanilla, guava puree and optional food coloring. On low speed alternated adding in the flour and milk mixtures until well combined. Pour batter into prepared pan. Bake until a toothpick comes out clean when inserted into the center, about 25-30 minutes.
- Let cool in pan for 10-15 minutes before removing from pan to cool completely on a wire rack.
Make the Frosting:
Once the cake is cooled make the frosting:
- In a stand mixer fitted with the whisk attachment, whisk the heavy cream until light and fluffy with soft peaks then transfer to a bowl. Add in the cream cheese to the mixing bowl ( no need to clean out after whipping the heavy cream) and whip until smooth. Add in the sugar and salted increase speed to high. Lower speed and color with optional food coloring. Pour in the guava puree in 4 additions, scraping down sides of bowl when needed.
- Fold in the whipped cream in three additions, incorporating completely after each addition.
Frost the cake:
- Spread frosting over cooled cake, reserving some of the frosting to pipe stars or rosettes around the edges. Spread the guava gel over the top of the cake almost all the way to the edges. Pipe rosettes or stars around the top edge with the remaining frosting.
- Chill for at least 2 hours before serving. Cut into 24 pieces and serve.
Notes
If it’s your first time making this recipe then make sure you read all of the information in the main post as it includes lots of additional tips, as well as the answers to some common questions.
If you have any further questions then do let me know in the comments and or email me [email protected] and I’ll do my best to help.
If you choose to make substitutions to the recipe that I have not tested yet please do so at your own risk, if they are successful I would love to hear about it and will add to my recipe notes for other readers to try as well.