Friday, April 15, 2011

Hawaiian Guava Chiffon Cake

One of my friend just had a birthday so I made a Guava Chiffon Cake to celebrate her birthday.  This is another cake that is very popular in Hawaii and I do do do do do love it.  It is a ice box cake so make sure you make it the night before and chill it before serving! YUM!
You'll need :
390gm cake flour apx 2-3/4 cup
150gm sugar apx 2/3 cup
4tsp baking powder
1tsp salt
1/2 cup canola oil
1/2 cup water
3/4 cup guava juice concentrate thawed and undiluted.
5 egg yolks
2tsp vanilla
3-4 drops of red food coloring (optional)

*7 egg whites
*3/4tsp and 1/8tsp cream of tarter
*1Tbsp water
*110 gram sugar apx 1/2 cup

 For the Filling and the topping:
14 oz package of Guava Pulp thawed
4TBSP corn starch
1cup water
pinch salt
couple of drops red food color

2 cups Heavy Cream
2Pkg Whip it (cream stabilizer)
2Tbsp-1/4 cup sugar (depending on how sweet you want it)

I use this Guava pulp they are frozen no sugar added pulp.  I find these at a International market so maybe in your local Hispanic grocery store may carry them? if not use the frozen guava juice concentrate and omit the sugar.   Won't be the same but I think it'll be similar in taste and texture.

I used 8" square pans today.  prepare them by oil and flour or simply by using Wilton's cake release which I LOVE!
mix cake flour, sugar, baking powder, salt in a bowl.
add oil, water, guava juice concentrate, vanilla until smooth.

add one yolk at a time, mix until really smooth, add 3-4 drops of food color which is optional if you don't like it, I think having it pink is really pretty. Set aside.
 in a clean bowl, add egg whites, water and cream of tarter beat high until foamy, continue beating until stiff peaks.

check to make sure its stiff

 add about 1/4 of the white to the guava mix,  combine well. then gently fold and combine 1/3 of remaining whites, repeat until all white are incorporated.

Pour them into prepared pan bake in oven for 35-40min in 325F oven.

while the cake is baking we make the filling/topping

in a sauce pan, add water, corn starch mix until dissolved and no lump
 add pulp and salt and heat on med heat, mix continuously to keep from burning or getting lumpy.
 once it thickens and become translucent it is done.
 set aside to cool

cool cake on rack.  Once cooled cut the top of the cake to make them flat and even .
Make the Stabilized whip Cream, pipe a round the cake to make a dam on bottom layer, fill it with about 1/2 of the filling
 put the other layer on
 frost with rest of the whipped cream, pipe around the top
 Fill the top with the rest of the filling/topper chill well before serving! don't forget this needs to be in the fridge!

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