CAKE
1 1/2 cups (10.5 ounces) sugar
2 cups (7.5 ounces) cake flour
1 1/4 teaspoons baking powder
¼ teaspoon salt
7 large eggs (3 whole, 4 separated), room temperature
9 tablespoons vegetable oil
5 1/2 tablespoons water
1 teaspoon vanilla extract
1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease a 9 by 13 pan. Reserve 1/4 cup sugar. Whisk flour, baking powder, salt, and remaining sugar together in large bowl. Add 3 whole eggs and 4 yolks (reserving whites), melted butter, water, and vanilla and whisk until smooth.
2. in a separate bowl with an electric mixer, or in a stand mixer, whip remaining 4 egg whites on medium-low speed until foamy, about 1 minute. Increase speed to medium-high and whip whites to soft, billowy mounds, about 1 minute. Gradually add reserved 1/4 cup sugar and whip until glossy, soft peaks form, 1 to 2 minutes. Stir one-third of whites into batter to lighten; gently fold remaining whites into batter until no white streaks remain.
3. Pour batter into prepared pan. Bake until toothpick inserted in center comes out clean, 30 to 40 minutes, rotating pan halfway through baking. Let cake cool completely on rack, about 2 hours.
CREAM CHEESE FROSTING
1 (8 oz) package cream cheese, at room temperature
1/2 cup powdered sugar
1/2 cup heavy cream, cold
Beat cream cheese with electric mixer, or in a stand mixer, on medium high until smooth. Scrape down the bowl.
Add the powdered sugar and beat on low until absorbed, then increase to medium high until smooth. Scrapedown the bowl.
Add the cream and beat on low. Slowly increase to high and beat until smooth and thickened. Spread over the cooled cake. Cover and refrigerate.
GUAVA TOPPING
1 (12 oz) can Hawaii's own guava (can be found at winco) or strawberry guava (sold everywhere) frozen juice concentrate, thawed
1 1/2 tablespoons cornstarch
Whisk thawed concentrate and cornstarch together in a saucepan. Place over medium high heat and cook, whisking constantly, until it comes to a full boil and thickens.
Scrape into a bowl, and cover with plastic wrap. Chill in the fridge until cold. Spread over the cream cheese frosting, cover the cake, and refrigerate until ready to serve.
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