Recipe

Chiffon-Sponge Cake

5 eggs (separated at room temperature)

100 grams of granulated sugar (75g for the egg yolk, 25g for the merigue)

1/4 tsp of salt

3/4 tsp of baking powder

60 ml of milk

60 ml of neutral oil

1/4 tsp of cream of tar tar

75 g of cake flour

Instructions

  1. Whisk the egg yolks with 75 g sugar until pale and slightly thick. Mix in milk and oil.
    Sift in cake flour, baking powder, and salt, then mix until smooth.

  2. In a separate bowl, whip egg whites with cream of tartar. Slowly add 25 g sugar and whip to soft peaks.

  3. Gently fold the meringue into the batter in batches.

  4. Pour into a pan and bake at 325°F until set and lightly golden.

Cream Cheese Buttercream

2 sticks of butter (room temp)

8 oz of cream cheese (room temp)

342 g powdered sugar (adjust to taste)

1 tblsp of vanilla extract

Instruction

  1. Beat butter and cream cheese until smooth and fluffy.

  2. Add powdered sugar gradually, then mix in vanilla.

  3. Whip until light and spreadable.

Guava Jam/Syrup

For the syrup
Mix guava paste with hot water in a 1:1 ratio until smooth.

For the jam
Microwave guava paste for 15–30 seconds, then mix with hot water until it reaches a jam-like consistency. Add a squeeze of lime if you want to brighten the flavor.

Put it all together

Brush each layer cake with guava syrup.
Pipe a buttercream dam, then spread guava filling in the center.
Stack and frost as desired.


Recipe

Chiffon-Sponge Cake

5 eggs (separated at room temperature)

100 grams of granulated sugar (75g for the egg yolk, 25g for the merigue)

1/4 tsp of salt

3/4 tsp of baking powder

60 ml of milk

60 ml of neutral oil

1/4 tsp of cream of tar tar

75 g of cake flour

Instructions

  1. Whisk the egg yolks with 75 g sugar until pale and slightly thick. Mix in milk and oil.
    Sift in cake flour, baking powder, and salt, then mix until smooth.

  2. In a separate bowl, whip egg whites with cream of tartar. Slowly add 25 g sugar and whip to soft peaks.

  3. Gently fold the meringue into the batter in batches.

  4. Pour into a pan and bake at 325°F until set and lightly golden.

Cream Cheese Buttercream

2 sticks of butter (room temp)

8 oz of cream cheese (room temp)

342 g powdered sugar (adjust to taste)

1 tblsp of vanilla extract

Instruction

  1. Beat butter and cream cheese until smooth and fluffy.

  2. Add powdered sugar gradually, then mix in vanilla.

  3. Whip until light and spreadable.

Guava Jam/Syrup

For the syrup
Mix guava paste with hot water in a 1:1 ratio until smooth.

For the jam
Microwave guava paste for 15–30 seconds, then mix with hot water until it reaches a jam-like consistency. Add a squeeze of lime if you want to brighten the flavor.

Put it all together

Brush each layer cake with guava syrup.
Pipe a buttercream dam, then spread guava filling in the center.
Stack and frost as desired.


Guava Chiffon Cake

Guava is one of my friend’s favorite fruits, and for her birthday I wanted to try making a cake centered around it. It’s a chiffon-style sponge layered with guava and cream cheese buttercream. One thing I knew going in was that guava pairs really well with cream cheese, which is why I went in that direction. For the buttercream, I used salted butter to help balance out the sweetness from the guava.

Chiffon Cake

Whenever I make cakes with fruit, I tend to lean toward chiffon-style cakes. I think it’s just my preference because I grew up eating Asian bakery-style cakes. They’re super light and not too sweet, which makes them perfect for letting the other ingredients shine.

Guava

Guava, the star of the cake! I used Iberia Guava Paste, which came in a block.To turn it into a syrup, I mixed it with hot water in a 1:1 ratio. I brushed this guava syrup between each layer to keep the sponge moist and to infuse more flavor into the cake.

For the filling, I microwaved the guava paste for about 15–30 seconds, then mixed it with hot water until it reached a jam-like consistency. I also added a squeeze of lime since the acidity helps brighten the guava flavor. To assemble, I piped a dam with the cream cheese buttercream and spread the guava filling in the center.


‹ Monterey Bay Study

Pandan Coconut Cake ›