Breakfast · 60 min · hawaiian

Guava Chiffon Breakfast Cake

This is the kind of Hawaiian breakfast you’ll make on repeat — all-purpose flour and guava juice, 60 minutes, big payoff. It is weeknight cooking that still hits your targets — 8 grams of protein per serving. Naturally vegetarian, it scales cleanly if you are cooking for more than one.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups All-purpose flour
• 3/4 cup Guava juice
• 1 cup Sugar
• 4 Eggs
• 1/2 cup Vegetable oil
• 2 tsp Baking powder
• 1/2 cup Guava jam

Steps

1. Separate the eggs; whisk the yolks with sugar, oil, and guava juice until pale and thick.
2. Fold in the flour and baking powder, then whip the whites to firm peaks and fold through in three additions.
3. Bake at 325°F in an ungreased tube pan 40 minutes; invert to cool so the chiffon stays tall.
4. Glaze the cooled cake with warmed guava jam and serve in thick slices with coffee.
5. Tent the cake loosely; the guava glaze stays tacky and will stick to plastic wrap.

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