Guava Sponge Cake
- With the rack in the middle position, preheat the oven to 400°F (200°C). Butter and line a 13 x 9-inch (33 x 23 cm) cake pan with parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, beat the eggs, sugar, vanilla and food colouring with an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters. At low speed, drizzle in the oil. Fold in the dry ingredients alternately with the guava nectar.
- Spoon the batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack and unmould.
- In a saucepan over medium-high heat, bring the guava nectar and sugar to a boil. Simmer for 2 minutes. Beware of splattering. Remove from the heat and set aside 1 cup (250 ml) of the syrup for cake assembly.
- In a small bowl, sprinkle the gelatin over the water. Let bloom for 5 minutes.
- Bring the remaining syrup to a boil again and add the gelatin, whisking until it has dissolved. Let the guava jelly cool to room temperature. Set aside 1/2 cup (125 ml) of the guava jelly for the mousse.
- In a bowl, whip the cream and vanilla with an electric mixer until soft peaks form. Add the reserved guava jelly. Continue whipping until firm peaks form.
- Line the cake pan used to bake the guava cake with parchment paper, letting it hang over two sides.
- Cut the sponge cake in half horizontally and brush both slices with the reserved guava syrup. Place 1 slice in the prepared pan. Spread with half of the guava mousse and layer with the second cake slice. Spread with the remaining mousse and drizzle with the reserved guava jelly. Freeze for 6 hours or overnight (see note).
- Unmould the cake and trim the edges. Cut into 24 cubes. Let thaw for 1 hour at room temperature or 3 hours in the refrigerator, before serving.
Cutting the cake while frozen yields perfect cubes with clean edges.