Soursop Cake – Torta de Guanábana

Soursop has a way of turning even the simplest dessert into something memorable, and this Venezuelan Soursop Cake or Torta de Guanábana is proof. The fruit’s naturally creamy texture makes a beautiful filling for the soft layers of sponge cake creating a sweet, delicate and luscious dessert.

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What is soursop (guanábana)?

Soursop, also known as guanábana, is a tropical fruit with a spiky green exterior, soft white flesh, and large black seeds. Its flavor is unlike anything else which is hard to describe. It is slightly tangy, but also has the vibes of a banana. In Venezuelan cuisine, soursop is the star ingredient of torta de guanábana, a multi-layer cake filled with homemade soursop jam and topped with a silky Italian meringue!

This dessert is beloved throughout Venezuela, though some believe it originates from the eastern regions where the fruit grows more abundantly. In some areas, the cake is even called catuche. Because soursop is seasonal and delicate, you rarely find this cake in bakeries. It’s usually homemade for special occasions, especially birthdays.

How to choose a good soursop?

A great soursop cake starts with choosing the right fruit. Look for:

• Size: Medium fruits under 700 g tend to have the best flavor and texture.
• Appearance: The skin should be a bright, vibrant green.
• Texture: When you press it gently, the fruit should feel firm all around. Avoid soursops with both soft and hard patches.
• Stem: Choose fruits with a clean, undamaged stem. Tiny perforations may indicate insect activity.

You can buy soursop ahead of time and freeze the pulp. Simply split the fruit, remove the skin, core, and seeds, and freeze the pulp in airtight bags for up to a month. Because the fruit can be unpredictable in yield, it’s often best to buy two fruits to ensure you have enough for the cake. Extra pulp can be turned into juice, a smoothie, or ice cream!

If fresh soursop is unavailable, frozen pulp works perfectly.

Ingredient Notes

For the Sponge Cake

• Eggs: Room-temperature eggs whip better and help create a tall, airy sponge.
• Sugar: Sweetens and stabilizes the whipped egg whites.
• All-purpose flour: Gives the cake structure. Sift for the fluffiest texture.
• Baking powder: Helps the cake rise, but add only right before baking if dividing into two batches.
• Butter & flour (for the pan): Prevents sticking; parchment paper offers extra insurance.

Soursop Syrup

• Soursop juice: Infuses moisture and tropical flavor into each layer.
• Sugar: Balances acidity and helps thicken the syrup slightly.
• Rum: Adds warmth and complexity (optional but recommended).

Soursop Jam Filling

• Soursop pulp: The heart of this cake! Use fresh or frozen.
• Water: Helps cook down the pulp and dissolve the cornstarch.
• Cornstarch: Thickens the jam to a spreadable consistency.
• Sweetened condensed milk: Adds richness and a creamy sweetness.

Italian Meringue

• Egg whites: Must be completely clean and room temperature for the best volume.
• Sugar & water: Cooked to a soft-ball stage (a light yellow syrup but not quite caramel) to create a glossy, stable meringue.

Filling Variations

This soursop cake recipe is traditionally filled with a condensed milk soursop jam, but Venezuelan home cooks have developed delicious variations over the years:

• Soursop pulp + condensed milk: The classic filling (and the one used in this recipe). It’s rich, creamy, and intensely fruity.
• Low-sugar soursop jam: Equal parts soursop pulp, soursop juice, sugar, and unflavored gelatin. Great if you prefer a lighter, less sweet filling.
• Grandmother-style jam: A rustic version made with soursop pulp, plenty of sugar, and a little water cooked down into a thick traditional jam. Perfect if you want an old-fashioned, caramelized flavor.

All versions are delicious, the choice depends on your preferred sweetness and texture!

Tips for the Best Soursop Cake

• Use room-temperature eggs for the sponge cake. This helps them whip to maximum volume and gives the cake its signature fluffiness.
• Do not overmix the batter. Fold gently to keep the sponge light and airy.
• Let the filling cool completely before layering the cake. Warm filling will cause the layers to slide.
• Brush each cake layer generously with soursop syrup. This is key to boosting the cake’s flavor and moisture.
• Whip the meringue until the bowl feels cool. This ensures a stable, glossy finish that pipes beautifully.

Frequently Asked Questions

Can I make this cake with frozen soursop pulp?

Yes! Frozen pulp works just as well and is often easier to find. Let it thaw completely before using.

How should I store soursop cake?

Because of the fruit filling and meringue, store the cake in the refrigerator, covered, for up to 3 days. It’s meant to be served cold.

Soursop Cake – Torta de Guanábana

This Venezuelan Torta de Guanábana or Soursop cake consists of layers of sponge cake filled with a soursop jam and condensed milk and decorated with Italian meringue.

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Course: Dessert

Cuisine: Latin American, Venezuelan

Keyword: Bizcocho, Cake, Guanábana, Italian meringue frosting, Soursop, Torta

Prep Time: 45 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 45 minutes minutes

Servings: 16

Ingredients

Basic Sponge Cake:

• 10 eggs separated into whites and yolks, at room temperature
• 2 cups regular sugar 400 grams
• 2 cups all-purpose flour 280 grams
• 1 teaspoon baking powder
• For greasing/flouring the cake pans: 1 teaspoon butter and 1 teaspoon flour

Soursop Syrup:

• 1 cup soursop juice
• ½ cup sugar 100 grams
• ¼ cup rum optional – can also use rum flavoring for a variation without alcohol

Soursop Jam Filling:

• 2 ½ cups soursopfruit pulp 575 grams – seeds removed
• 1 cup water divided into two parts: ¾ cup and ¼ cup
• 1 can sweetened condensed milk 400 grams
• 2 tablespoons cornstarch

Italian Meringue:

• 4 egg whites at room temperature
• 1 cup sugar 200 grams
• ½ cup water 120 ml

Instructions

For the basic sponge cake:

• Preheat the oven to 175°C/350°F. Prepare the cake pans by greasing each one with a thin layer of butter and dusting it with flour. We used two 20 cm (8-inch) round tins. If you're worried about the cakes sticking, you can use parchment paper. To apply it, simply grease the tins lightly with butter and gently press the paper into them until it adheres.
• With the tins or baking pans prepared and the oven preheating, place all the egg whites in the bowl of an electric mixer and beat them at high speed until stiff peaks form. Add all the sugar and continue beating until it is completely dissolved.
  
• Then, reduce the mixer speed to low and add the egg yolks one at a time. Once all the yolks are incorporated, remove the bowl from the mixer.
  
• Use a spoon or spatula to add the sifted flour and baking powder to the mixture. Mix it in gently using a folding motion. Do not overmix.
  
• Once all the ingredients are well combined, pour the batter into the pans and bake for approximately 20-25 minutes, until golden brown on top. You can test if they are done by inserting a toothpick into the center of a cake; if it comes out wet, bake for another five minutes. Turn off the oven and let the cakes cool down.
  

For the soursop syrup:

• To prepare the syrup, place the soursop juice and sugar in a small bowl and stir until well combined. Let it rest while you prepare the filling.
  

For the soursop jam filling:

• To remove the pulp from a fresh fruit, cut the soursop in half, with a knife or with your hands. Then, extract the pulp, removing the peel, core, and seeds.
  
• Turn the stove to medium-low heat. Place ¾ cup of water with the soursop pulp and cook for about 10 to 15 minutes over medium heat.
  
• Dissolve the cornstarch in the remaining ¼ cup of water and add it to the soursop pulp mixture. Cook for about five more minutes until the mixture thickens. You’ll know it’s ready when you can see the bottom of the pan when you run a spoon through it. Turn off the heat and stir in the sweetened condensed milk, and stir until well combined. Set the mixture aside and let it cool completely.
  

For the Italian meringue:

• Mix the sugar and water in a small saucepan. Place the saucepan on the stove over medium heat and cook for approximately five to seven minutes, until a soft-ball stage* syrup forms.
  
• While the syrup is cooking, beat the egg whites until stiff peaks form.
  
• Add the hot syrup in a thin stream while continuing to beat the egg whites. Be quick, as the syrup will harden. Continue beating until the mixing bowl feels cool to the touch. Finally, transfer the meringue to a piping bag for decorating.
  

To assemble the soursop cake:

• Remove the cakes from the pan and slice them in half horizontally. You will have four layers of sponge cake. Brush each sponge cake layer with the soursop syrup.
  
• Place a spoonful of jam filling on the plate where you will place the cake, so the cake will adhere. Then place the first sponge cake layer on top, adding a generous layer of filling.
  
• Continue layering the sponge cake and filling until you reach the top layer. Remember that the top of this cake is decorated with the soursop jam filling.
  
• Finally, decorate the sides of the cake with meringue as desired. You can also add some meringue on top, but leave the soursop filling visible. If you wish, you can torch the meringue.
  

Notes

With this batter, I usually fill two 20 cm (8-inch) round cake pans. For this purpose, it’s important to have two pans of the same size. However, if you only have one, you’ll need to bake in two batches. In that case, you should divide the batter in two and add the baking powder only before placing them in the oven, because part of the chemical reaction of the leavening agent (baking powder) occurs at room temperature. Therefore, the second cake won’t have the same consistency and fluffiness as the first.

1*: Soft Ball Stage: The soft ball stage is the point at which the syrup reaches the stage of cooking when, upon inserting a fork, round soft droplets form on the tines of the fork. It’s a light yellow syrup. It is not the caramel stage.

Step by step preparation for Venezuelan Torta de Guanábana or Soursop Cake:

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