For The Cake

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320 g (about 2.5 cups) all purpose flour

2-½ teaspoons baking powder

¾ teaspoons salt

½ cup (1 stick) unsalted butter, room temperature

200 g sugar

¼ cup light olive oil

2 teaspoons vanilla

1 cup milk

1 cup unsweetened pink guava puree (fresh or frozen)

6 large or 7 medium egg whites

Few drops of Red food coloring (optional)

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For the Frosting

1 cup heavy whipping cream

8 ounces (230 grams) cream cheese, softened

100 grams (½ cup) sugar

Pinch salt

½ cup unsweetened pink guava puree (fresh or frozen)

Few drops of Red food coloring (optional)

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1. Heat oven to 350*F. Butter a 9 x 11 pan.

2. Whisk flour, baking powder, and salt, then set aside. In separate bowl, mix milk, guava puree, and food coloring.

3. In bowl of stand mixer, beat butter and sugar til mixed. Add oil and vanilla, then beat on high speed until light.

4. On low speed, alternate adding dry ingredients (in 4 parts) and guava mixture (in 3 parts), beginning and ending with flour mixture (Don’t overthink this). Scrape bowl, then mix at high speed for 10 seconds until homogeneous.

5. In separate bowl, beat egg whites until stiff. Fold ¼ of whites into batter to lighten, then gently fold in remaining whites.

6. Turn batter into prepared pan and smooth top. Bake 40-50 minutes, until cake is golden, puffed, and center is set (about 180F on instant-read thermometer). Cool cake on wire rack for 20 minutes, then remove from pan. Cool completely.

7. Make frosting. Use whisk attachment of stand mixer to beat heavy cream until stiff. Transfer whipped cream to another bowl and set aside.

8. Replace bowl in stand mixer (no need to clean). Beat cream cheese, sugar, and salt until light. On low speed, slowly dribble guava puree into bowl. Mix until mostly combined. Scrape bowl with rubber spatula, then add food coloring (if using). Beat at high speed until mixture is smooth and light.

9. Gently fold whipped cream into cream cheese mixture in three additions. Spread frosting on cooled cake. Refrigerate at least 2 hours before cutting.