Reviewed: Mar. 5, 2012

I followed what others had said and used cake flour, and frozen concentrated to mix in with the batter, and made my own whip cream and added guava nectar and made a guava glaze, the cakes came out very light but the texture of the cake was almost like bread,and grainy It was good, but i dont think i will be makeing it again,

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Reviewer:

ownedbysammys

Reviewed: Aug. 16, 2011

This was a very good and light summer dessert. I made a glaze to go on top of each cake layer by heating up guava nectar with powdered sugar and corn starch. After the nectar thickened and cooled off on the sove, I put it in the fridge, and covered the cake with it the next day. It was nice and thick and delicious. I frosted the sides of the cake with cream cheese frosting mixed with whipped cream, and the top of the cake with just the whipped cream. Everyone loved it. Definitely make a guava glaze to get the guava flavor to come through.

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Reviewer:

dirrtyredd

Cooking Level: Expert

Living In: Cincinnati, Ohio, USA

Reviewed: Jul. 1, 2011

The cake is a perfect base for strawberry shortcake! I've made this twice--both times using cake flour. I used nectar the first time and undiluted/thawed concentrate the second time and couldnt really tell much of a difference in flavor. The guava sauce is good. Never bothered frosting the cake so the review is just for the sponge cake.

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Reviewer:

JulieO

Cooking Level: Expert

Home Town: Nampa, Idaho, USA

Reviewed: Jan. 9, 2011

Please use cake flour instead of all-purpose. At least half the quantity. Also, did not use red food coloring- no reason to make it schmancy for internal use. However for a party that would be festive! Delicious! I frosted with a pineapple-cream cheese frosting, which was delicious, but I would like to try with guava glaze and whipped cream like some other reviewers.

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Reviewer:

Southernbelly

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Newberg, Oregon, USA

Reviewed: Sep. 27, 2010

Followed the recipe to a tee, and was dissapointed. It didn't have the chiffon-like texture I was anticipating. It was a lot denser than other guiava cakes I've had. Perhaps it would have been better using cake flour. The taste was okay, but you can achieve similar taste with less work by doctoring a white cake mix with guava nectar juice. Excellent topped with guava glaze. I found other recipes online. (Side note- an actual picture of the cake would be appreciated instead of what I'm guessing is a stock photo since that I've seen this same pic posted on several other websites)

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Reviewer:

LynC

Cooking Level: Intermediate

Reviewed: Aug. 24, 2010

will try to make but dont have that much of ingredients. can u guys help me find a replacement for the zest and other thins

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Reviewer:

taramisu101

Cooking Level: Intermediate

Reviewed: Jun. 14, 2010

My DH absolutely loves this cake. Since discovering this recipe I have made it four times in two months lol. I made a glaze to go in the middle for a little extra quava flavor but my dh thought it was too bitter so I mixed the glaze with some cream cheese frosting and wow it was fantastic. Making it for his birthday again today. One to keep for sure.

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Reviewer:

crystalmc

Reviewed: Jan. 26, 2010

It's okay, not impressed by it. Definitely Hawaiian style. It wasn't spongie enough for me. Followed the recipe to the "t".

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Reviewer:

aefrb

Reviewed: Jul. 26, 2009

Made this as my own birthday cake and loved it!! I frosted it with whipped cream and made some guava glaze to go in the middle and on top. Everyone loved it and I ended up making it just a week later for 20 people. For the glaze I used 1 c. guava concentrate thickened by 2 T. corn startch and 2 T. water. Thats enough to put between 3 layers and go on top.

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Reviewer:

rissag

Reviewed: Jul. 28, 2008

I made this 5 times in the past week. I wanted guava chiffon cake w/whipped cream and guava topping. Cake flour is the only way to go to get the light, fluffy chiffon. All-purpose flour creates a denser and sometimes fallen cake. Use frozen guava juice concentrate (or passion fruit) in batter for a stronger flavor. 1 c. of egg whites is enough (6 jumbo/7 large eggs), just beat them until very stiff to hold volume. If not beaten long enough, you’ll have baked guava pudding. For guava topping, the ideal recipe is 1 c. concentrate thickened on stove with previously mixed 1 T. corn starch and 2 T. water. I only had guava pulp (Goya brand) available and made my own concentrate: 2 c. guava pulp with 1/4 c. sugar to reduced to 1 c. I thickened with the corn starch/water mixture.* When desperate, thin some guava jam with water, and it works fine! *Using the reduced pulp in the cake makes for a flavorful though denser cake, more like guava bread. I wouldn’t recommend it if you want a real chiffon.

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