AuthorBiteSizedThe taste of summer but in cake form!
In a large bowl sift together the cake flour, baking powder, and salt. Whisk until well combined. Set aside.
In another mixing bowl cream the butter and sugar using a hand mixer on medium speed for about three minutes.
Reduce the speed to low speed, add half of the egg whites and mix until well combined. Add the vegetable oill then mix again until well combined. Set aside
In a separate bowl. Whisk together the milk, guava juice, and drops of red gel food coloring. Add more red gel food coloring to achieve your desired color.
On a low speed add the dry ingredients and milk-guava juice mixture alternately into the butter-sugar-egg white mixture.
Divide the cake batter into two prepped pans coated with butter and lined with parchment paper. Bake in a preheated 180°C oven for 25-30 minutes or until the toothpick comes out clean. When done, set aside to cool.
In a cold mixing bowl whip the cream with a hand mixer until stiff peaks form. Set aside.
In another bowl beat the cream cheese and sugar together until well combined. Gently fold in the whipped cream while adding the drops of green food coloring. Mix until the frosting is evenly mixed and colored.
When the sponge cake has cooled down slice the top excess to achieve flat surfaces then slice the cakes in half.
place a layer of the guava cake on a round plate or a cake board. Using a small offset or flat spatula evenly cover the top of the first layer with ½-1 cup of frosting. Add the thin mango slices all over the frosting. Place the top layer of the cake cut upside down on top of the frosting, then gently press it down to level the cake. Do this with the next layers to give your cake some height.
Coat the whole cake generously with the remaining frosting using a large offset spatula. Place diced mangoes and guava slices on top for garnish. Let it chill for 10-15 minutes before serving.
Ingredients
Directions
In a large bowl sift together the cake flour, baking powder, and salt. Whisk until well combined. Set aside.
In another mixing bowl cream the butter and sugar using a hand mixer on medium speed for about three minutes.
Reduce the speed to low speed, add half of the egg whites and mix until well combined. Add the vegetable oill then mix again until well combined. Set aside
In a separate bowl. Whisk together the milk, guava juice, and drops of red gel food coloring. Add more red gel food coloring to achieve your desired color.
On a low speed add the dry ingredients and milk-guava juice mixture alternately into the butter-sugar-egg white mixture.
Divide the cake batter into two prepped pans coated with butter and lined with parchment paper. Bake in a preheated 180°C oven for 25-30 minutes or until the toothpick comes out clean. When done, set aside to cool.
In a cold mixing bowl whip the cream with a hand mixer until stiff peaks form. Set aside.
In another bowl beat the cream cheese and sugar together until well combined. Gently fold in the whipped cream while adding the drops of green food coloring. Mix until the frosting is evenly mixed and colored.
When the sponge cake has cooled down slice the top excess to achieve flat surfaces then slice the cakes in half.
place a layer of the guava cake on a round plate or a cake board. Using a small offset or flat spatula evenly cover the top of the first layer with ½-1 cup of frosting. Add the thin mango slices all over the frosting. Place the top layer of the cake cut upside down on top of the frosting, then gently press it down to level the cake. Do this with the next layers to give your cake some height.
Coat the whole cake generously with the remaining frosting using a large offset spatula. Place diced mangoes and guava slices on top for garnish. Let it chill for 10-15 minutes before serving.
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