Guava cake may seem to be a weird thing to hear. In this article, I am going to show you how to make a guava cake.
1. 320 grams cake flour
2. 2 ½ teaspoons baking powder
3. ¾ teaspoon kosher salt
4. 115 grams unsalted butter
5. 250 grams granulated sugar
6. 6 large egg whites
7. 60 milliliters neutral oil, like canola or vegetable oil
8. 240 milliliters whole milk
9. 240 milliliters guava concentrate
10. 2 teaspoons vanilla extract
11. 240 milliliters heavy whipping cream
12. 230 grams cream cheese, at room temperature
1. Heat the oven to 350 degrees. Line a 9- by- 13- inch baking pan with a parchment sling, leaving some over hang on the long sides.
2. In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes.
3. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
4. In a separate bowl, whisk together the milk, guava concentrate and vanilla. On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
5. Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
6. In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes.
7. Gradually increase the speed to high and whip until it' s light and fluffy with stiff peaks, another 2 to 3 minutes.
8. Replace the bowl on the stand mixer and fit the machine with the paddle attachment.
9. Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes.
10. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
11. Lower the speed to medium and add the food coloring (if using).
12. Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions.
13. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes.
14. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
15. Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges.
16. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.
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