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Side view of a soursop cake or torta de guanabana with a slice missing to show the inside.
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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.
Course Dessert
Cuisine Latin American, Venezuelan
Keyword Bizcocho, Cake, Guanábana, Italian meringue frosting, Soursop, Torta
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 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.
    Whipping egg whites for a sponge cake
  • 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.
    Adding the egg yolks to the sponge cake preparation
  • 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.
    Using a spatula to add the flour for the sponge cake
  • 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.
    Preparing the syrup for the soursop cake

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.
    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.
    Preparing the soursop filling for the soursop cake
  • 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.
    Adding the condensed milk to the soursop pulp

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.
    Water and sugar cooking in a pot
  • While the syrup is cooking, beat the egg whites until stiff peaks form.
    Egg whites being whipped in a mixer bowl
  • 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.
    Italian meringue being placed into a piping bag

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.
    Adding the syrup to the sponge cake layers
  • 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.
    Adding the soursop filling the sponge cake layers
  • 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.
    An assembled naked layered soursop cake on a round wooden board
  • 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.
    Side view of a full soursop cake decorated with Italian meringue on a wooden board.

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.