Guava Cream Soda Cake

Ingredients (for Sponge Cake)

Sugar

300

g

Butter, salted, melted

150

g

Cake Flour

200

g

Vegetable Oil

30

g

Milk Powder

30

g

Ovalette (Emulsifier)     

20

g

Corn Starch      

30

g

Water, cold

50

g

Eggs, cold

8

pcs

Salt

1

tsp

Vanilla Powder 

1

tsp

Baking Powder

1/2

tsp

Cake Mould 8” diameter, 3” height, greased and lined with parchment paper

Guava, cut in leaf shape

Cream Soda Buttercream

Method (Sponge Cake)

1. Sift together cake flour, corn starch, vanilla powder, salt, baking powder and milk powder together. Mix with sugar. Set aside.

2. Crack cold eggs in mixing bowl. Add dry sifted ingredients. Mix with spatula. Add ovalette and whip with whisk attachment at low speed for 1 minute. Change to high speed for 2 minutes and add cold water. Continue whipping at low speed for 2 minutes and change to low speed for 3 minutes. Add melted salted butter and vegetable oil. Mix well.

3.Pour the batter in the cake mould. Bake at 350 degree Fahrenheit for 25-30 minutes or till cooked. Remove from mould to cool down on a wire rack.

4. Once cool down, slice into 2 layers. Decorate with Guava Cream Soda Custard in the middle. Cover the whole cake with Cream Soda Buttercream and refrigerate to set. Once set, decorate with leaf-shaped guava and butter cream.

Method (Cream Soda Custard)

1. Mix cake flour, vanilla powder, sugar, salt and agar powder together.

2. Mix eggs, Hale’s Blue Boy Concentrated Cream Soda Flavored Syrup and milk together. Add dry ingredients and mix well. Cook on medium heat till thickened. Remove from the heat, add salted butter and whipping cream. Mix well and add guava cubes. Mix and set aside.

Method (Cream Soda Buttercream)

1. Mix all ingredients together.

Remark : Ratio of concentrated syrup and other ingredients can be adjusted according to consumers preference in each region.
Source : Food News & Life,