Guava chiffon cake

5:31 pm Cakes

Remember, that this tender chiffon cake is cooked in an ungreased pan – it clings to the pan sides and becomes light and high. To prevent sticking oil is added right into the cake.

¾ cup guava paste
2 cups flour
1 ½ cups sugar
6 egg yolks, lightly whisked
10 egg whites
½ cup flavorless oil
¼ cup water
1 tbsp vanilla extract
2 tsp baking powder
1 tsp salt
2 tsp lemon zest, grated
1 tsp cream of tartar
powdered sugar for decoration

1. Preheat the oven to 160 C (325 F). Sift flour trough a strainer into a large bowl. Combine with 1 ¼ cups sugar and backing powder and mix. Add guava paste, water, oil, lemon zest, vanilla extract and yolks. Beat up until the cake batter is very smooth.
2. Whisk egg whites thoroughly, combine with cream of tartar and beat again until very soft. Add the rest of sugar gradually while mixing and whisk until thick. If you use a hand mixer, beat up whites for about 10 minutes, using a stand mixer – 5-6 minutes.
3. Take ¼ of the whites, add to the batter and stir lightly. Then add the rest of the whites and gently fold them into the cake batter clockwise, using a large egg whisk or a spatula.
4. Carefully place the batter into a pan with a removable bottom or usual pan and smooth the surface. Bake about an hour, until an inserted toothpick comes out clean. Do not open the oven until cake is half-cooked – it will fall.
5. Decorate chilled cake with powdered sugar.

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