From the kitchen of Beth Watkins. I am a cake person, and this
is the cake of my dreams! It is definitely a "special occasion"
cake because although it is not difficult to make, it requires a lot
of ingredients and time...but it will "WOW" your guests. This is a
chiffon cake with 3 layers: One guava, one lime, and one lilikoi
(passion fruit). Pink, green, and yellow. It is perfect for Easter or
a baby shower. This is the guava chiffon recipe from Honolulu
2-3/4 cups cake flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup oil
1/2 cup water
3/4 cup guava juice concentrate, thawed, undiluted
5 egg yolks, slightly beaten
2 teaspoons vanilla
2-3 drops red food coloring
Sift together cake flour, sugar, baking powder and salt. Make a
well in the center; add oil, water, guava juice, egg yolks and
vanilla. Beat with a spoon until mixture is smooth. Add food
coloring. Set aside.
7 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Beat egg whites with cream of tartar until soft peaks form.
Gradually beat in 1/2 cup sugar until stiff. Gently fold batter into
meringue until barely mixed. Lightly grease the bottom of two
round cake pans. Divide the batter between the two pans.
(Repeat this recipe for next two cake layers, substituting
passion fruit nectar with a few drops of yellow food coloring;
and then frozen limeade with green food coloring for the next.)
This will yield two 3-layer cakes.
Bake @ 325, 35-40 minutes
or until a pick inserted in the center comes out clean.
Invert on a rack to cool completely.
I use my basic cream cheese frosting, but King's uses more of
a whipped cream frosting. King's Bakery in Honolulu is where
Hawaiian Paradise Cake originated, and they sell a lot of them.
Any basic white frosting will do.
|"Sometimes memories sneak out of my eyes and roll down my cheeks."
The fun part of this cake is you can mix it up. If
you don't like lime why not try orange? If you
can't find passion fruit nectar, try making the
yellow layer lemon flavored. And maybe apricot
could be substituted for the guava layer. There
are endless possibilities here....
Personally I think making chiffon cakes are a
pain in the butt. The first time I made this cake
I used a chiffon recipe (whipping 7 egg whites
with cream of tartar and folding into the cake
batter) but the 2nd time I didn't have that many
eggs, so I just made a basic cake recipe and
substituted the guava nectar concentrate for
the liquid. Honestly the 2nd cake came out
moister than the chiffon. But some people
prefer "light and fluffy" to "moist and dense" so
it's up to you.
Beth makes amazing cakes!
To see more, visit her blog.