Quick Recipe Version (TL;DR)
Quick Ingredients
- Guava nectar 3 cups (710 ml), reduced to 1 1/2 cups
- Cake flour 2 cups (240 g)
- Baking powder 2 1/2 tsp; fine salt 1/2 tsp
- Granulated sugar 1 1/4 cups (250 g), divided
- 6 large eggs, separated; cream of tartar 1 tsp
- Neutral oil 1/2 cup (120 ml); vanilla 1 tsp
- Optional: 1–2 drops pink gel food color
- Cornstarch 1 1/2 tbsp (12 g); lemon juice 1 tbsp
- Unsalted butter 1 tbsp
- Heavy cream 2 cups (480 ml), powdered sugar 1/3 cup (40 g), unflavored gelatin 1 tsp + 1 tbsp cold water
- Optional brush syrup: guava nectar 1/4 cup + sugar 1 tbsp
- Garnish: fresh guava or strawberries, mint, toasted coconut
Do This
- 1. Reduce guava nectar to 1 1/2 cups (about 15–20 minutes); cool.
- 2. Heat oven to 325°F (163°C). Line two 8-inch round pans with parchment discs; do not grease sides.
- 3. Whisk flour, baking powder, salt, and 3/4 cup (150 g) sugar. Whisk yolks, oil, 3/4 cup guava reduction, vanilla, and optional color; combine with dry.
- 4. Whip whites with cream of tartar; gradually add 1/2 cup (100 g) sugar to glossy medium-stiff peaks. Fold into batter.
- 5. Divide into pans; bake 28–32 minutes. Invert pans to cool 1 hour; unmold.
- 6. Cook glaze (3/4 cup reduction + sugar + cornstarch); finish with lemon and butter; cool. Whip stabilized cream.
- 7. Assemble: Brush optional syrup, fill with whipped cream, spoon glaze over top, decorate, chill 30–60 minutes.
Why You’ll Love This Recipe
- Classic Hawaiian bakery vibes: airy chiffon crumb with bright, tangy guava flavor.
- Light whipped cream frosting keeps every bite fresh, not heavy.
- Guava glaze delivers a glossy, vibrant finish perfect for potlucks and celebrations.
- Make-ahead friendly with simple pantry ingredients and clear, foolproof steps.
Grocery List
- Produce: Lemons (1–2), fresh guava or strawberries (for garnish), fresh mint (optional)
- Dairy: Heavy cream (2 cups), unsalted butter (1 tbsp), large eggs (6)
- Pantry: Guava nectar (3 1/4 cups total), cake flour, granulated sugar, powdered sugar, baking powder, fine salt, unflavored gelatin, cornstarch, vanilla extract, neutral oil, optional pink gel food color
Full Ingredients
Guava Reduction Concentrate
- Guava nectar 3 cups (710 ml) — reduces to 1 1/2 cups (360 ml)
Guava Chiffon Cake (two 8-inch layers)
Yolk Batter
- Cake flour 2 cups (240 g)
- Baking powder 2 1/2 tsp
- Fine salt 1/2 tsp
- Granulated sugar 3/4 cup (150 g)
- Large egg yolks 6
- Neutral oil 1/2 cup (120 ml)
- Guava reduction 3/4 cup (180 ml), cooled
- Vanilla extract 1 tsp
- Optional: 1–2 drops pink gel food color
Meringue
- Large egg whites 6 (room temperature)
- Cream of tartar 1 tsp
- Granulated sugar 1/2 cup (100 g)
Tangy Guava Glaze
- Guava reduction 3/4 cup (180 ml)
- Granulated sugar 1/4 cup (50 g)
- Cornstarch 1 1/2 tbsp (12 g)
- Fine salt pinch
- Fresh lemon juice 1 tbsp
- Unsalted butter 1 tbsp (for sheen)
Stabilized Whipped Cream
- Heavy cream 2 cups (480 ml), very cold
- Powdered sugar 1/3 cup (40 g)
- Vanilla extract 1 tsp
- Unflavored gelatin 1 tsp + cold water 1 tbsp
Optional Guava Brush Syrup (for extra moisture)
- Guava nectar 1/4 cup (60 ml)
- Granulated sugar 1 tbsp (12 g)
- Fresh lemon juice 1 tsp
Garnish
- Fresh guava or strawberries, sliced
- Fresh mint leaves
- Toasted coconut flakes (optional)
Step-by-Step Instructions
Step 1: Reduce the guava for big flavor
In a medium saucepan, bring 3 cups (710 ml) guava nectar to a lively simmer over medium heat. Cook, stirring occasionally, until reduced to 1 1/2 cups (360 ml), about 15–20 minutes. It should slightly thicken and lightly coat a spoon. Transfer to a measuring cup and cool to room temperature. You’ll use 3/4 cup (180 ml) for the cake and 3/4 cup (180 ml) for the glaze.
Step 2: Prep pans and heat the oven
Preheat the oven to 325°F (163°C) with a rack in the center. Line the bottoms of two 8-inch (20 cm) round cake pans with parchment circles. Do not grease the sides—this helps the chiffon climb and stay airy. Have a cooling rack ready for inverting later.
Step 3: Make the yolk batter
In a large bowl, whisk the cake flour, baking powder, salt, and 3/4 cup (150 g) sugar. In a separate bowl, whisk the egg yolks, oil, 3/4 cup (180 ml) cooled guava reduction, vanilla, and optional pink food color until smooth. Pour the wet mixture into the dry and whisk just until silky and no dry streaks remain. Set aside.
Step 4: Whip the meringue and fold
In a clean, grease-free bowl, beat egg whites on medium speed until foamy. Add the cream of tartar and continue to beat to soft peaks. Gradually rain in 1/2 cup (100 g) sugar, beating to glossy medium-stiff peaks. Fold one-third of the meringue into the yolk batter to lighten, then gently fold in the rest in two additions, keeping as much air as possible.
Step 5: Bake, invert, and cool
Divide the batter evenly between the pans (about 525–550 g per pan). Run a skewer through the batter to pop large bubbles. Bake 28–32 minutes, until the tops spring back to a light touch and a toothpick comes out clean (internal temp about 205°F/96°C). Immediately invert each pan onto a cooling rack and let cool completely, about 60 minutes. To unmold, run a thin knife around the sides, turn out, and peel off the parchment. Level domes with a serrated knife if needed.
Step 6: Cook the tangy guava glaze
In a small saucepan, whisk the sugar, cornstarch, and salt. Whisk in 3/4 cup (180 ml) guava reduction until smooth. Cook over medium heat, stirring constantly, until the mixture comes to a simmer and thickens; continue to bubble for 1 minute. Remove from heat, stir in lemon juice and butter. Transfer to a bowl, press plastic wrap directly onto the surface, and cool until thick yet pourable, 20–30 minutes. If it becomes too thick, whisk in 1–2 tsp hot water.
Step 7: Whip the stabilized cream
Bloom the gelatin in 1 tbsp cold water for 5 minutes. Microwave or gently heat until just dissolved and fluid (5–10 seconds); cool to lukewarm. In a chilled bowl, beat the cold cream, powdered sugar, and vanilla to soft peaks. With the mixer on low, slowly stream in the dissolved gelatin; increase to medium-high and whip to medium-firm peaks.
Step 8: Assemble, glaze, and chill
Optional brush syrup: Simmer 1/4 cup guava nectar with 1 tbsp sugar and 1 tsp lemon juice until the sugar dissolves; cool. Place one cake layer on a stand. Brush with 2–3 tbsp syrup (if using). Spread about 1 1/2 cups whipped cream evenly over the layer. Top with the second layer and brush again. Smooth a thin coat of cream over the top and sides (or leave the sides semi-naked). Spoon the guava glaze onto the center and nudge to the edges to create soft drips. Pipe remaining cream in rosettes around the rim. Garnish with fresh guava or strawberry slices, mint, and toasted coconut. Chill 30–60 minutes before slicing.
Pro Tips
- For the fluffiest crumb, keep bowls and beaters spotless and free of fat before whipping the whites.
- Do not grease the pan sides; inverting to cool prevents the chiffon from collapsing.
- Weigh flour for accuracy and avoid overmixing the yolk batter once the flour is added.
- Adjust glaze thickness with a teaspoon of hot water if needed; it should flow slowly and set glossy.
- Chill the assembled cake before slicing and use a warm serrated knife for clean cuts.
Variations
- Coconut-Lime: Add 1 tsp lime zest to the whipped cream and sprinkle toasted coconut between layers. Replace 2 tbsp of the glaze liquid with coconut milk.
- Sheet Cake: Bake in a 9×13-inch pan for 30–35 minutes. Spread with whipped cream and pour glaze over the top.
- Cupcakes: Makes 18–20. Bake at 325°F (163°C) for 18–20 minutes. Top with whipped cream and a spoonful of glaze.
Storage & Make-Ahead
Unfrosted cake layers keep, wrapped at room temperature, up to 1 day or frozen up to 2 months. The guava reduction and glaze can be made 3 days ahead and refrigerated; rewarm gently to loosen. Stabilized whipped cream holds up to 24 hours refrigerated. The assembled cake keeps 2 days covered and refrigerated; for best texture, serve within 24 hours.
Nutrition (per serving)
Approximate for 1 of 12 servings: 480 calories; 28 g fat; 55 g carbohydrates; 5 g protein; 1 g fiber; 340 mg sodium. Values will vary with garnish and syrup use.
