Guava Chiffon Cake Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: May 1, 2008
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.
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Photo by Lisa Lou

Cooking Level: Intermediate

Living In: Pensacola, Florida, USA

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Reviewed: Mar. 23, 2007
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.
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Cooking Level: Expert

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Photo by foodaholic
Reviewed: Nov. 15, 2006
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.
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4 users found this review helpful

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Photo by foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

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