Delicious guava cake that isn’t too sweet. The sweet pink color and subtle taste is always a favorite. Guava cake seems to be a favorite at most Polynesian functions. It is not overly sweet and is just delicious. My late Aunty Vena used to make it all of the time […]
I love the sweet, floral, tropical flavor of guava and will always order a dessert that is made with guava when I see one. If you’re a guava fan like I am, or simply someone in the mood for a dessert with a tropical twist, add this Guava Chiffon Cake to ...
In all honesty, I really did try to post another recipe that wasn't as rich, heavy, or cake-like after that decadent Graham Cracker Carrot Cake I made last month. I had hopes for something rhubarby (still might happen), quicker, and more easily shareable (think muffins or bars). Well I failed! I w
A soft, fluffy, and moist cake with a tropical guava glaze.
This soft and delicate chiffon base cake rolled with a layer of guava jam is super delicious, an exotic fusion between Latin and Asian…all in one bite.
Guava Cake My dad celebrated his 59th birthday this weekend and I came across this Guava Cake recipe that I knew would be perfect! My dad's family is originally from Hawaii (though we're not native Hawaiian) so part of his heart lives in San Francisco where he grew up and another part of his heart lives in Hawaii. We don't really have any Hawiian food here in Albuquerque, so we don't usually get our hands on Hawiian grub very often. Whenever we go out of town, my dad (and now my brother, ha!) always try to find an L&L Hawaiian BBQ restaurant to get their fix. My dad always asks for malasadas, ever since one of my aunts gave me a family recipe, but I have yet to venture out and make it. There's something about yeast and deep-frying that scare the heck out of me. My dad also has a cheat version using canned biscuits that he used to make when I was little, which is easier but I still haven't made that version either. One of these days I will make both! In the meantime, I found this great Guava Cake recipe that is delicious and wonderful! I got this recipe from the Polynesian Kitchen and made only minor adjustments. I poked holes on the top of the cooled cake and then drizzled guava juice on top of the cake to add a little more pronounced guava flavor. I used about half a cup of juice, but you can add less or more to your liking-- just be sure not to add too much juice to where it becomes soggy. Also, there are several types of guava juice and some may not be pink in color, so if you want that pretty pink color, feel free to add a couple drops of pink food coloring to the glaze. I couldn't find the guava juice that I normally buy at the supermarket (I like Kern's), so I bought Jumex (which wasn't pink) so I added pink food coloring to the glaze. This cake got the approval from everyone in my family! I ate three slices-- one before while I was taking pictures (the perks of a food blog!) and another two at family dinner. :-) I think this recipe will be around for awhile and I'm already thinking of some different ways to adapt the cake. Can you say sweetened condensed milk? :-) My dad with his Redskins jersey I got him for X-mas (Go Royster!) Guava Cake slightly adapted from The Polynesian Kitchen Ingredients: For the cake: 1 package yellow or strawberry cake mix (I used strawberry) 1 c. guava juice (replace the amount of water called for the package with guava juice-- this varies depending on the brand, so just adjust it accordingly) 1/2 c. vegetable oil (or however much is asked for on the box) 3 eggs (or how many is asked for on the box) 1/2 c. guava juice (this is for drizzling on top of cooled cake for extra guava flavor!) Cream cheese mixture: 8 oz. package of cream cheese, softened 1/3 c. sugar 1 tsp. vanilla 8 oz. package of Cool Whip, thawed Guava glaze: 2 c. guava juice 1/2 c. sugar 1/4 c. corn starch pink food coloring (optional) Instructions: Cake: Bake cake according to package directions, substituting guava juice for water. I used a 9x13 pan for this recipe. Once cake is cooled, poke holes on top of the cake with a fork. Drizzle with guava juice and set aside to let the juice seep into the cake. Cream cheese mixture In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat in. Slowly fold in the Cool Whip and refrigerate until ready to use. (I added a couple of tablespoons of guava juice to the mixture as well. You can do this as well, but it didn't add much guava flavor.) Guava glaze: In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil. Make a paste out of the cornstarch and a small amount of water. Once the guava and sugar are boiling, remove saucepan from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Add a couple drops of pink food coloring. (Some types of guava juice aren't pink in color, so if you'd like to get the pink color, you can definitely add some pink food coloring to get that pretty pink guava color. I used "soft pink" from AmeriColor.) Cool in refrigerator. To assemble cooled cake: Thickly ice the cake with the cream cheese mixture. (Make sure there's enough room on the top for the guava glaze-- if you don't think there will be enough room, reduce the amount of the cream cheese mixture so that there's room for the glaze.) Glaze the top of the cake with guava gel. Refrigerate until ready to serve
In all honesty, I really did try to post another recipe that wasn't as rich, heavy, or cake-like after that decadent Graham Cracker Carrot Cake I made last month. I had hopes for something rhubarby (still might happen), quicker, and more easily shareable (think muffins or bars). Well I failed! I w
People search are: | Guava Cake Strain | guava cake recipe | guava cream cake strain | guava chiffon cake | recipe guava cake |
Learn how to make a deliciously light and fluffy chiffon cake.
Guava chiffon cake is one of my favorites.
Delicious guava cake that isn’t too sweet. The sweet pink color and subtle taste is always a favorite. Guava cake seems to be a favorite at most Polynesian functions. It is not overly sweet and is just delicious. My late Aunty Vena used to make it all of the time […]
As the bakeries of Hawaii guard their personal recipes of this delicious cake, I had to try to recreate it. After several attempts, I feel this cake can compete with the popular Guava Chiffon Cake of Hawaii. I admit that this cake takes a little extra work to make, but it is well worth the time and effort. This recipe is from my cookbook, I’ll Have What They’re Having – Legendary Local Cuisine, by Linda Stradley.
A soft, fluffy, and moist cake with a tropical guava glaze.
Delicious guava cake that isn’t too sweet. The sweet pink color and subtle taste is always a favorite. Guava cake seems to be a favorite at most Polynesian functions. It is not overly sweet and is just delicious. My late Aunty Vena used to make it all of the time […]
This is very soft cake, light cottony and fluffy with a hint of cream cheese in it…delicious just as it is or if you prefer with fresh cream, fruits or jams.
For years my family has made the Kings Hawaiian Bakery’s Paradise Cake a go-to for any type of celebration. The bakery is near by, its a crowd pleaser and just plain beautiful! Now that I l…
This guava cake recipe makes a vibrant pink sheet chiffon cake with lots of Hawaiian flavor thanks to guava in the cake and whipped frosting!
In all honesty, I really did try to post another recipe that wasn't as rich, heavy, or cake-like after that decadent Graham Cracker Carrot Cake I made last month. I had hopes for something rhubarby (still might happen), quicker, and more easily shareable (think muffins or bars). Well I failed! I w
A soft, fluffy, and moist cake with a tropical guava glaze.
Make and share this Easy Guava Cake recipe from Food.com.
This guava cake recipe makes a vibrant pink sheet chiffon cake with lots of Hawaiian flavor thanks to guava in the cake and whipped frosting!
For years my family has made the Kings Hawaiian Bakery’s Paradise Cake a go-to for any type of celebration. The bakery is near by, its a crowd pleaser and just plain beautiful! Now that I l…
Have you ever tried the Hawaiian Paradise Cake from King's Hawaiian Bakery?! Three layers of vivid Chiffon cake in the colors of guava, passion fruit and lime covered in whipped cream frosting. ...
Delicious guava cake that isn’t too sweet. The sweet pink color and subtle taste is always a favorite. Guava cake seems to be a favorite at most Polynesian functions. It is not overly sweet and is just delicious. My late Aunty Vena used to make it all of the time […]
Moist and fluffy with a tropical twist. Great for a Hawaiian-style party! I frost the layers with either coconut or cream cheese frosting.
Guava Chiffon Cake November 26: National Cake Day Islander’s all-time favorite cake is the guava chiffon cake from St. Germaine’s/Dee-Lite Bakery in Hawaii. Her Daddy would buy it for the ‘ohana (f…
Guava Cake My dad celebrated his 59th birthday this weekend and I came across this Guava Cake recipe that I knew would be perfect! My dad's family is originally from Hawaii (though we're not native Hawaiian) so part of his heart lives in San Francisco where he grew up and another part of his heart lives in Hawaii. We don't really have any Hawiian food here in Albuquerque, so we don't usually get our hands on Hawiian grub very often. Whenever we go out of town, my dad (and now my brother, ha!) always try to find an L&L Hawaiian BBQ restaurant to get their fix. My dad always asks for malasadas, ever since one of my aunts gave me a family recipe, but I have yet to venture out and make it. There's something about yeast and deep-frying that scare the heck out of me. My dad also has a cheat version using canned biscuits that he used to make when I was little, which is easier but I still haven't made that version either. One of these days I will make both! In the meantime, I found this great Guava Cake recipe that is delicious and wonderful! I got this recipe from the Polynesian Kitchen and made only minor adjustments. I poked holes on the top of the cooled cake and then drizzled guava juice on top of the cake to add a little more pronounced guava flavor. I used about half a cup of juice, but you can add less or more to your liking-- just be sure not to add too much juice to where it becomes soggy. Also, there are several types of guava juice and some may not be pink in color, so if you want that pretty pink color, feel free to add a couple drops of pink food coloring to the glaze. I couldn't find the guava juice that I normally buy at the supermarket (I like Kern's), so I bought Jumex (which wasn't pink) so I added pink food coloring to the glaze. This cake got the approval from everyone in my family! I ate three slices-- one before while I was taking pictures (the perks of a food blog!) and another two at family dinner. :-) I think this recipe will be around for awhile and I'm already thinking of some different ways to adapt the cake. Can you say sweetened condensed milk? :-) My dad with his Redskins jersey I got him for X-mas (Go Royster!) Guava Cake slightly adapted from The Polynesian Kitchen Ingredients: For the cake: 1 package yellow or strawberry cake mix (I used strawberry) 1 c. guava juice (replace the amount of water called for the package with guava juice-- this varies depending on the brand, so just adjust it accordingly) 1/2 c. vegetable oil (or however much is asked for on the box) 3 eggs (or how many is asked for on the box) 1/2 c. guava juice (this is for drizzling on top of cooled cake for extra guava flavor!) Cream cheese mixture: 8 oz. package of cream cheese, softened 1/3 c. sugar 1 tsp. vanilla 8 oz. package of Cool Whip, thawed Guava glaze: 2 c. guava juice 1/2 c. sugar 1/4 c. corn starch pink food coloring (optional) Instructions: Cake: Bake cake according to package directions, substituting guava juice for water. I used a 9x13 pan for this recipe. Once cake is cooled, poke holes on top of the cake with a fork. Drizzle with guava juice and set aside to let the juice seep into the cake. Cream cheese mixture In a medium mixing bowl, beat cream cheese with hand mixer until fluffy. Add sugar and vanilla and beat in. Slowly fold in the Cool Whip and refrigerate until ready to use. (I added a couple of tablespoons of guava juice to the mixture as well. You can do this as well, but it didn't add much guava flavor.) Guava glaze: In a medium sauce pan, bring the 2 cups guava juice and sugar to a boil. Make a paste out of the cornstarch and a small amount of water. Once the guava and sugar are boiling, remove saucepan from heat and stir in the cornstarch mixture. Return to heat and bring back to a boil and boil for one minute. Add a couple drops of pink food coloring. (Some types of guava juice aren't pink in color, so if you'd like to get the pink color, you can definitely add some pink food coloring to get that pretty pink guava color. I used "soft pink" from AmeriColor.) Cool in refrigerator. To assemble cooled cake: Thickly ice the cake with the cream cheese mixture. (Make sure there's enough room on the top for the guava glaze-- if you don't think there will be enough room, reduce the amount of the cream cheese mixture so that there's room for the glaze.) Glaze the top of the cake with guava gel. Refrigerate until ready to serve
Guava Chiffon Cake November 26: National Cake Day Islander’s all-time favorite cake is the guava chiffon cake from St. Germaine’s/Dee-Lite Bakery in Hawaii. Her Daddy would buy it for the ‘ohana (f…
This soft and delicate chiffon base cake rolled with a layer of guava jam is super delicious, an exotic fusion between Latin and Asian…all in one bite.
Chiffon cake is the first cake that I've tasted when I was just a toddler, around 3 years old. My elder sister celebrated her birthday with the chiffon cake as the major center of the food treats. I like the white icing on the cake, its sugary...
This guava cake recipe makes a vibrant pink sheet chiffon cake with lots of Hawaiian flavor thanks to guava in the cake and whipped frosting!
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Delicious guava cake that isn’t too sweet. The sweet pink color and subtle taste is always a favorite. Guava cake seems to be a favorite at most Polynesian functions. It is not overly sweet and is just delicious. My late Aunty Vena used to make it all of the time […]
My favorite cupcakes I have ever made! So light and fluffy, and lots of guava flavor in the topping. *Update: These turned out e...