Guava Chiffon Pie Food
EASY CHIFFON PIE
"This recipe was given to me by a friend many years ago while we were attending a weight-loss class," writes Gale Spross from Wills Point, Texas. "I always feel guilt-free when I eat this tight and fluffy strawberry pie...and my family loves it."
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2 cups of strawberries. Pour into the crust. Refrigerate for 3 hours or until set. Garnish with the remaining strawberries.
Nutrition Facts : Calories 138 calories, Fat 4g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 117mg sodium, Carbohydrate 21g carbohydrate, Fiber 1g fiber), Protein 2g protein.
GUAVA CHIFFON CAKE
Steps:
- Preheat oven to 325 degrees F (165 degrees C). 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 coloring 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 center comes out clean, 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.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 40.4 g, Cholesterol 85.4 mg, Fat 11.2 g, Fiber 0.8 g, Protein 6 g, SaturatedFat 2.1 g, Sodium 319.3 mg, Sugar 21.9 g
GUAVA CHIFFON CAKE
From Star Bulletin, the base of this recipe is used to make another wonderful cake called the Paradise cake (from southern CA's King's Bakery). you're not going to want to share any of this!
Provided by Heystopthatnow
Categories Dessert
Time 3h
Yield 1 11x13, 1 serving(s)
Number Of Ingredients 25
Steps:
- FOR CAKE:.
- Preheat oven to 325°F and lightly grease the bottom of an 11-by-13-inch pan.
- To make batter, sift together cake flour, sugar, baking powder and salt.
- Make a well in the center; add oil, water, guava juice, egg yolks and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside.
- FOR MERINGUE: Beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.
- Gently fold batter into meringue until barely mixed. Pour into pan. Bake 35-40 minutes, until a pick inserted in the center comes out clean. Remove from oven and invert on a rack to cool completely.
- Remove from pan gently. Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
- FOR GUAVA CHIFFON FROSTING:.
- Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes. Remove from heat and chill.
- Whip cream and vanilla, then fold into guava mixture. Frost sides of cake; cover top with guava topping. Makes enough to frost one cake. If layering an 11-by-13-inch cake, double this recipe.
- FOR GUAVA TOPPING:.
- Mix cornstarch with water to dissolve all lumps. Add salt, guava and lemon juices and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add butter. Spread when slightly cooled but still warm.
Nutrition Facts : Calories 5247.2, Fat 251.8, SaturatedFat 92.1, Cholesterol 2244.6, Sodium 4579.5, Carbohydrate 662.7, Fiber 6.6, Sugar 338.4, Protein 85.4
GUAVA CHIFFON CAKE
This cake has three parts. The actual cake, the frosting, and the topping. Taken from the Honolulu Star-Bulletin.
Provided by Pikake21
Categories Dessert
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 26
Steps:
- Cake:.
- Preheat oven to 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.
- To make batter, sift together cake flour, sugar, baking powder and salt.
- Make a well in the center; add oil, water, guava juice, egg yolks and vanilla.
- Beat with a spoon until mixture is smooth.
- Add food coloring.
- Set aside.
- To make meringue, beat egg whites with cream of tartar until soft peaks form.
- Gradually beat in 1/2 cup sugar until stiff.
- Gently fold batter into meringue until barely mixed.
- Pour into pan.
- Bake 35-40 minutes, until a pick inserted in the center comes out clean.
- Remove from oven and invert on a rack to cool completely.
- Remove from pan gently.
- Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
- Frosting:.
- Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
- Remove from heat and chill.
- Whip cream and vanilla, then fold into guava mixture.
- Frost sides of cake; cover top with guava topping.
- Makes enough to frost one cake.
- If layering an 11-by-13-inch cake, double this recipe.
- Topping:.
- Mix cornstarch with water to dissolve all lumps.
- Add salt, guava and lemon juices and egg yolk.
- Cook over low heat until thick, stirring constantly.
- Remove from heat and add butter.
- Spread when slightly cooled but still warm.
Nutrition Facts : Calories 524.7, Fat 25.2, SaturatedFat 9.2, Cholesterol 224.5, Sodium 457.9, Carbohydrate 66.3, Fiber 0.7, Sugar 33.8, Protein 8.5
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