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.
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
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.
Follow me on
Family Recipes and more