Guava Sponge Cake Recipe: This isn’t your average sponge cake. It’s a little slice of the tropics, baked right in your oven. This cake is light, fluffy, and full of a sweet and tangy guava flavor. It’s truly like sunshine on a plate. It’s simpler to make than you think and is guaranteed to become a new favorite.
Required Ingredients
For the Cake:
- Eggs
- Granulated Sugar
- Vanilla Extract
- All-Purpose Flour
- Baking Powder
- Salt
- Milk
- Unsalted Butter
For the Guava Glaze:
- Fresh Lime or Lemon Juice
- Guava Paste
- Hot Water
Step By Step Direction
Step 1: Warm Up and Get Ready
First, preheat your oven to 350°F (175°C). Grab a 9-inch round cake pan and give it a good grease with butter or non-stick spray. Line the bottom with a circle of parchment paper—this guarantees your cake will come out perfectly!
Step 2: Whip Those Eggs
In a large mixing bowl, use an electric mixer to beat the eggs on high speed for a full minute until they’re frothy. Gradually add the sugar and keep beating for a good 5-7 minutes. Stop when the mixture is thick, light yellow, and drizzles back onto itself in ribbons when you lift the beaters. Beat in the vanilla.
Step 3: Gently Fold It In
In a Different bowl, whisk together the flour, baking powder, and salt. Sift half of this flour mixture over the egg foam and use a spatula to gently fold it in. Be gentle to keep all that air you whipped in! Repeat with the remaining flour.
Step 4: The Final Touch
Combine the warm milk and melted butter in a small bowl. Take a scoop of your cake batter and mix it into the milk mixture to temper it. Now, fold this combined liquid back into the main batter until it’s just smooth and no streaks remain.
Step 5: Bake and Glaze
Pour the batter into your prepared pan and bake for 30-35 minutes. It’s ready when the top is golden and springs back when lightly touched. Let it cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. To make the glaze, combine the guava paste, hot water, and lime juice. Whisk until it’s perfectly smooth. Then, just drown that completely cooled cake in it!
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value * |
|---|---|---|
| Calories | 210 | |
| Total Fat | 5g | 6% |
| Saturated Fat | 2.5g | 13% |
| Cholesterol | 75mg | 25% |
| Sodium | 85mg | 4% |
| Total Carbohydrate | 38g | 14% |
| Dietary Fiber | 0.5g | 2% |
| Total Sugars | 26g | |
| Protein | 4g | |
| Vitamin C | 4mg | 4% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
| Potassium | 65mg | 2% |
“Percent Daily Values are based on a 2,000 calorie diet. Nutrient information given above is an estimate and may different based on specific ingredients used.“
Final Thought
This Guava Sponge Cake is a beautiful reminder that the best desserts don’t need to be complicated. It’s humble, incredibly soft, and that guava glaze is just magic. Perfect with a cup of tea in the afternoon or as a light dessert after dinner. Happy baking!
Also Read: Apple Cannoli Pastry Recipe (Popular Italian Desserts)
FAQ’S (Frequently Asked Question)
My guava paste is too hard to mix. What can I do?
No problem! Chop it into small pieces and heat it with the water in the microwave in 15-second bursts, stirring in between, until it’s melted and easy to whisk.
Can I use guava jelly instead of paste?
You can, but the flavor will be milder and the glaze will be much thinner. You might need to use less water or add a little powdered sugar to thicken it up.
Why is room temperature for eggs so important?
Room temperature eggs whip up to a much greater volume than cold eggs, which is the secret to that wonderfully light and airy sponge texture. If you forget, just place your eggs in a bowl of warm water for 5-10 minutes before using them.
Guava Sponge Cake
Ingredients
Method
- Heat oven to 350°F (175°C). Grease a 9-inch pan and line the bottom with parchment paper for a perfect release.
- Whip eggs until frothy. Slowly add sugar and beat until thick, pale, and the batter forms a ribbon trail. Mix in vanilla.
- Whisk dry ingredients. Gently fold them into the egg mixture in two parts, preserving all the air.
- Mix warm milk and melted butter. Stir in a spoonful of batter to temper, then fold it all back into the main mix.
- Bake 30-35 mins until golden and springy. Cool completely. Stir the glaze ingredients together until smooth and pour it over the cake.
Notes
- The key to a perfect sponge cake is gentle folding. You want to keep as much air in the batter as possible.
- Don’t rush it, and use a wide spatula in a figure-eight motion for the best results.
My Name is Ravi Sharma, I cover Articles related to Baking, Recipes, Cake Design, Toppers and Many More. I have more than 2 Years of Experience in Writing Food and Baking Article.