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.

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.

The cake was tasty, but it's definitely not from Deelite bakery. I had trouble frosting the cake with cool whip. I think I will put the cake in the freezer so it is extra chilled when ready to frost.

The cake was moist and light, but needed a little something more. I decided to try and duplicate the way the cake is served from this well known Hawaiian Bakery in LA. I began by making a filling combining 2 cups guava nectar and 1/4 cup sugar. Bring to a boil and remove from heat. Blend in 1/4 cup cornstarch mixed with a small amount of water. Let cool. Frost each layer with whipped cream and some guava filling. You can then frost the entire cake with whipped cream. For color, you can also spread some of the filling on the top of the cake. Chill before serving. Not exactly the same as the Hawaiian bakery, but close enough to satisfy my tastebuds.

This is a very light cake especially when frosted with a whipped cream frosting. In fact, you can eat at least twice as much! Makes for such a pretty pink birthday cake.