Reviews of Guava Chiffon Cake
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Visitor Reviews of Guava Chiffon Cake
Review By: Zenny
 This is NOT a good recipe. The temp of the oven needs to be at least 375 or this turns out unevenly cooked and still raw. Plesae make a note of this.
Review By: Hawaiigal
 This is a great recipe. As I have a lot of frozen guava pulp, I have changed the recipe to 1 1/2 c guava pulp (instead of 1 c pulp) and no juice, as my pulp already contains water. To make guava pulp, I put 3 medium sized guava with 1/4 c water into the blender, pulp speed; then I strain seeds, and freeze in Glad containers. When ready to make this cake, I let it thaw, or micro for about a minute. Also, be sure to mix the red food coloring (about 4-5 drops) into the guava/flour batter before folding into the egg whites. I have made this cake 5 times already, with great success. Be sure to let the cake cool upside down in the pan. The reviewer who said the temp. was too low should check her oven with a thermometer; I have a 2 year old oven, and 325 degrees is perfect. Please try this recipe again as it's the best guava chiffon cake I've found.

Here's a frosting recipe (also great) I found in the Favorite Island Cookery #1:
2 egg whites
1/2 cup guava mixture (here I used pulp)
3/4 cup sugar
dash of salt
Combine all ingredients into bowl; beat at high speed about 15-20 min till fluffy.
The frosting comes out to a pretty, light pink color.
Thanks again for a great recipe. Aloha.