Guava Chiffon Cake with Guava Cream Cheese Frosting

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subheading: For the Guava Cake:

2 ½ cups (10 ounces or 284 grams) cake flour

2 ½ teaspoons baking powder

¾ teaspoon kosher salt

1 cup (8.5 ounces or 241 grams) guava puree, at room temperature

1 cup (8 ounces or 227 grams) whole milk, at room temperature

2 teaspoons pure vanilla extract

2 to 3 drops pink OR red food coloring

1 ¼ cups (8.75 ounces or 248 grams) granulated sugar

½ cup (1 stick or 4 ounces or 113 grams) unsalted butter, at room temperature

¼ cup (2 ounces or 57 grams) canola oil

6 large egg whites, at room temperature

subheading: For the Guava Cream Cheese Frosting:

1 cup (8 ounces or 227 grams) cold heavy whipping cream

1 (8-ounce) box cream cheese, at room temperature

½ cup (3.5 ounces or 99 grams) granulated sugar

1 to 2 drops pink OR red food coloring

pinch of kosher salt

½ cup (4.25 ounces or 120 grams) guava puree, at room temperature

sprinkles, for garnish

Directions at hummingbirdhigh.com

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