Classic Guava Cake:Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
2 eggs
1 cup guava puree (you can use canned or fresh guava)
1/2 cup plain yogurt
1 teaspoon vanilla extract
Instructions:
Preheat your oven to 350°F (175°C). Grease and flour a 9×9 inch baking pan.
In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the guava puree, yogurt, and vanilla extract until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once cooled, dust with powdered sugar if desired.
Guava Cream Cheese Cake:Ingredients:
Same as the classic guava cake, plus:
8 oz cream cheese, softened
1/4 cup powdered sugar
1 teaspoon vanilla extract
Instructions:
Follow the instructions for the classic guava cake.
In a separate bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
Once the cake has cooled completely, spread the cream cheese mixture evenly over the top of the cake.
Serve and enjoy!
Guava Chiffon Cake:Ingredients:
1 1/2 cups cake flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 eggs, separated
1/2 cup guava juice
1 teaspoon vanilla extract
1/4 teaspoon cream of tartar
Instructions:
Preheat your oven to 325°F (160°C). Grease and flour an angel food cake pan.
In a large bowl, sift together the cake flour, sugar, baking powder, and salt.
In another bowl, whisk together the vegetable oil, egg yolks, guava juice, and vanilla extract until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
Gently fold the beaten egg whites into the batter until just combined.
Pour the batter into the prepared cake pan and smooth the top.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool upside down in the pan for about an hour before removing it from the pan.
Once cooled, serve and enjoy!
Feel free to adjust these recipes according to your taste preferences and dietary needs!
