Guava Cake

Guava Cake

  • Preparation 50 min
  • Cooking 35 min
  • Freezing 6 h
  • Servings 24
  • Makes 24 servings
  • Freezes Yes

This dessert gets a double dose of guava, in both its velvety batter and smooth jelly layer. If you can’t find guava nectar at your local supermarket, try any Asian or Latin American grocery store—you’re almost sure to hit the jackpot there. Freezing this popular Hawaiian dessert before the party made slicing it into perfect squares a cinch, although we did have to shoo away a few nosy kids (and grown-ups!) while the pieces thawed on the counter.

Featured in RICARDO Magazine (SPRING 2017)

Categories

Ingredients

  • Guava Sponge Cake

    • 2 cups (300 g) unbleached all-purpose flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 4 eggs, at room temperature
    • 1 1/2 cups (315 g) sugar
    • 1/2 tsp (2.5 ml) vanilla extract
    • 12 drops red food colouring
    • 1/4 cup (60 ml) canola oil
    • 1 cup (250 ml) guava nectar
  • Guava Jelly

    • 2 cups (500 ml) guava nectar
    • 1/2 cup (105 g) sugar
    • 1 1/2 tsp gelatin
    • 2 tbsp (30 ml) cold water
  • Guava Mousse

    • 2 cups (500 ml) 35% whipping cream
    • 1/2 tsp (2.5 ml) vanilla extract

Preparation

  • Guava Sponge Cake

  • Guava Jelly

  • Guava Mousse

  • Assembly

Note from Ricardo

Cutting the cake while frozen yields perfect cubes with clean edges.

Personal Note