Here is a delectable, elegant and beautiful bakery quality cake. I found this recipe in our local newspaper and it has been in my collection of recipes and there it stood. I am a little intimidated and it is also quite daunting to think that I can bake this wonderful cake. I have eaten this dreamy dessert at different restaurants and eateries and have even purchased it at our bakeries. The presentation of this cake is so lovely. It carries a triple guava flavor punch. Remarkably this cake lasts a long time in the refrigerator, which actually improves both the texture and taste. That is, if you can resist eating it all!
1Preheat oven to 325 degrees. Lightly grease the bottom of an 11 x 13-inch pan.
2Sift together cake flour. sugar, baking powder and salt
3Make a well in the center, add oil, water, guava juice, egg yolks and vanilla extract. Beat with a spoon until mixture is smooth. Add food coloring, set aside.
4To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup of sugar until stiff.
5Gently fold batter into meringue until barely mixed. Pour into pan and bake for 35 to 40 minutes, do a toothpick test, and if it comes out clean, it's done. Remove from the oven and invert on a rack to cool completely.
6Remove from pan gently. The cake may be cut in half lengthwise and frosted as two layers using the filling and frosting.
7For the frosting, beat egg yolks and sugar until lemon-colored, add guava juice, place in a saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.
8Whip the cream and vanilla extract, then fold into guava mixture. Frost sides of cake, cover top with guava topping. Makes enough to frost one cake. If layering an 11 x 13-inch cake, double this recipe.
9For the topping, mix cornstarch with water to dissolve all lumps. Add salt, guava, lemon juice and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.
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