Best 2 Hawaiian Guava Cake Recipes
Tantalize your taste buds with a culinary journey to the heart of the Pacific Islands with Hawaiian guava cake. This delectable treat embodies the vibrant spirit of Hawaii, capturing the essence of its tropical paradise through a symphony of flavors and textures. As you embark on this delightful adventure, you'll discover a treasure trove of recipes that unveil the secrets of crafting this iconic cake. Immerse yourself in the vibrant history and culture of Hawaii as you unravel the stories behind each recipe, learning about the cherished traditions and techniques passed down through generations. From classic Hawaiian guava cake to innovative twists on this beloved dessert, this article presents a diverse collection of recipes that cater to every palate and skill level. Whether you're a seasoned baker or a novice in the kitchen, you'll find inspiration and guidance to recreate this delectable masterpiece in your own home. Prepare to be captivated by the vibrant flavors and aromas of Hawaiian guava cake as you embark on this culinary voyage to the heart of paradise.
Check out the recipes below so you can choose the best recipe for yourself!
HAWAIIAN GUAVA CAKE
Now considered a classic Hawaiian dessert, guava cake was created at Dee Lite Bakery in Honolulu, where it became widely popular. This version is adapted from blogger Alana Kysar's "Aloha Kitchen: Recipes From Hawai'i," a cookbook of traditional Hawaiian dishes. Outside of Hawaii and California, pink guava concentrate can be tough to find, but you can also use white guava concentrate or 100 percent guava juice. (If using juice, you'll need to reduce it; see Tip below.) To mimic that lovely pink color, add a few drops of red food coloring. If you don't, the cake will still taste like guava, but will look more like a vanilla cake.
Provided by Kiera Wright-Ruiz
Categories cakes, dessert
Time 50m
Yield One 9-by-13 cake (about 24 servings)
Number Of Ingredients 17
Steps:
- 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.
- Make the cake: 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. 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.
- In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
- 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.
- Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
- Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
- Lower the speed to medium and add the food coloring (if using). 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. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
- Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 160 milligrams, Sugar 18 grams, TransFat 0 grams
GUAVA CAKE - HAWAIIAN STYLE
Another "Ono" recipe from the Ono Kine Recipes Facebook page along with the picture. Recipe adapted from Kuki's Kookbook. The picture is from Kuki's Kookbook also. You could use peach nectar and make a peach cake, or passionfruit! Just adjust the food coloring colors to match.
Provided by Julie Madawi
Categories Cakes
Time 40m
Number Of Ingredients 18
Steps:
- 1. GUAVA GEL: Prepare the guava gel while the oven is preheating. In a medium sauce pan, bring guava juice and sugar to a boil. make a thick liquid out of the cornstarch and a small amount of water, approximately 3 tablespoons or more if needed. remove guava juice mixture from heat and whisk in the cornstarch paste. Return to heat and bring back to a boil. Boil for one minute stirring frequently. Remove from heat, add butter and stir to combine. Cool on the counter while cake is baking, then in the fridge. Once cooled, stir in red food coloring until gel is the color you desire.
- 2. CAKE: Heat oven to 350 degrees. Mix the cake according to package directions, replacing the water with the guava nectar. Stir in food coloring until it's the color you want. Bake in a 9 x 13 pan according to package directions.
- 3. CREAM CHEESE TOPPING: In a medium bowl, beat softened cream cheese until light and fluffy. Add sugar and vanilla and beat. In a separate bowl, beat the whipping cream until thickened, add 2 tablespoons of sugar. Continue beating until stiff peaks; do not overbeat. With a spatula, slowly fold in the whipped cream to the cream cheese. Refrigerate until ready to use.
- 4. ASSEMBLY: Thickly ice the cake with the cream cheese mixture. Pour the guava gel on top of the cream cheese mixture and spread evenly, being careful not to mix it into the cream cheese icing. Refrigerate until ready to serve.
Tips:
- Prep work is crucial for success: Always preheat your oven before starting and make sure your ingredients are all measured and ready to go. Room temperature ingredients often yield better results.
- Select ripe, aromatic guava: The quality of your guava will greatly impact the flavor of your cake. Choose firm, unblemished fruits that are fragrant.
- Don't overmix the batter: Overmixing can lead to a tough, dense cake. Mix only until the ingredients are well combined.
- Bake until a toothpick inserted into the center comes out clean: This is the best way to ensure that your cake is cooked through without overbaking.
- Let the cake cool completely before frosting: This will help prevent the frosting from melting and sliding off the cake.
Conclusion:
The Hawaiian Guava Cake is a delightful tropical treat that combines the vibrant flavors of guava, coconut, and pineapple. It's easy to make and perfect for any occasion. With its moist crumb, tangy frosting, and stunning appearance, this cake is sure to impress your family and friends. So gather your ingredients, preheat your oven, and embark on a culinary journey to the islands with this irresistible Hawaiian Guava Cake recipe.
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