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Guava Sponge Cake Recipe
Ravi Sharma

Guava Sponge Cake

A light, fluffy cake infused with the sweet, tropical flavor of guava for a simple, sunny treat.
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Prep Time 20 minutes
Cook Time 35 minutes
Cool Time 1 hour
Total Time 1 hour 55 minutes
Servings: 10 Serving
Course: Dessert
Cuisine: Indian
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Cake
  • 4 large eggs at room temperature
  • ¾ cup 150g granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup 125g all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup 60ml whole milk, warmed slightly
  • 2 tablespoons unsalted butter melted
For the Guava Glaze
  • ½ cup guava paste
  • 2 tablespoons hot water
  • 1 tablespoon fresh lime or lemon juice

Method
 

Step 1: Prep the Pan
  1. Heat oven to 350°F (175°C). Grease a 9-inch pan and line the bottom with parchment paper for a perfect release.
    Prep the Pan Step
Step 2: Ribbon Stage
  1. Whip eggs until frothy. Slowly add sugar and beat until thick, pale, and the batter forms a ribbon trail. Mix in vanilla.
    Ribbon Stage Step
Step 3: Gentle Folding
  1. Whisk dry ingredients. Gently fold them into the egg mixture in two parts, preserving all the air.
    Gentle Folding Step
Step 4: Temper & Combine
  1. Mix warm milk and melted butter. Stir in a spoonful of batter to temper, then fold it all back into the main mix.
    Temper & Combine Step
Step 5: Bake & Drizzle
  1. Bake 30-35 mins until golden and springy. Cool completely. Stir the glaze ingredients together until smooth and pour it over the cake.
    Bake & Drizzle Step

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.