Guava Chiffon Cake

Recipe by
Total Time:
1 hour
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Medium

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  • 2.25 cups - all purpose flour
  • 2/3 cup - white sugar
  • 1 tbsp - baking powder
  • 1/2 cup - vegetable oil
  • 1/2 cup - water
  • 6 ounces guava nectar
  • 5 egg yolks
  • 2 tsp - vanilla extract
  • 2 tsp - gd lemon zest
  • 3 drops red food colouring
  • 8 egg whites
  • 1/2 tsp - cream of tartar
  • 1/2 cup - white sugar
  • 1 tsp - salt

How to Make Guava Chiffon Cake

  • Preheat oven to 325.5 F (165.5C).
  • Prepare three 9 inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
  • Sift together the flour with 2/3 cups of sugar, the baking powder and salt into a large bowl.
  • In a separate bowl, beat together the oil, water, nectar, yolks, vanilla and lemon zest until well combined.
  • Pour the yolks into the flour and mix until the batter is smooth.
  • Mix in food colouring until desired shade is reached.
  • Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form.
  • Gradually add the 1/2 cup of sugar and beat until stiff.
  • Gently fold whites into batter.
  • Pour into prepared cake pans.
  • Bake in preheated oven until a toothpick inserted into the centre comes out clean, for about 25 minutes.
  • Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.