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Hawaiian Paradise Cake



From the kitchen of Stephanie Knewasser



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This impressive chiffon cake has 3 layers: guava, lime, and passion fruit. It's from a talented cook from my book club who obtained it from the Honolulu Star Bulletin while she lived in Hawaii.




This recipe yields two 3 layer cakes.

The following batter & meringue recipe makes 1 layer for 2 cakes.

Make the batter/ meringue a total of 3 times, one for each flavor.

This is a total of 21 eggs.

See comments below for a simplified recipe.


Batter

Sift together:

2 3/4 cups cake flour

2/3 cup sugar

4 teaspoons baking powder

1 teaspoon salt

Add:

1/2 cup oil

1/2 cup water

3/4 cup guava juice concentrate, thawed, undiluted *

5 egg yolks, slightly beaten

2 teaspoons vanilla

Beat until smooth.

Add:

2-3 drops red food coloring*

Set aside.


Meringue:

Beat until soft peaks form:

7 egg whites

1/2 teaspoon cream of tartar

Gradually add:

1/2 cup sugar

Beat until stiff.


Gently fold meringue into batter until barely mixed.

Grease the bottom of two round cake pans.

Divide the batter between the two pans.


Layer 1: Guava & red food coloring, as written above.

* Layer 2: Replace guava with passion fruit nectar and use yellow food coloring

* Layer 3: Replace guava with frozen limeade and use green food coloring


Bake @ 325, 35-40 minutes or until a pick inserted in the center comes out clean.

Invert on a rack to cool completely.


The original cake calls for a whipped cream frosting, but I use a basic cream cheese frosting.

Any basic white frosting will do.





Comments



This is a special occasion cake as it requires a lot of ingredients and time, but it will definitely impress your guests. The great thing about this cake is you can mix it up. If you don't like lime, why not try orange? Substitute lemon for passion fruit, apricot for guava... Making a chiffon cake requires extra effort with the whipping of the egg whites, folding into the batter, not to mention a lot of eggs. Another option is to just made a basic cake recipe and substitute the guava/ passion fruit/ limeade for the liquid. It will result in a moist dense cake, whereas the chiffon is light and fluffy.







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This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
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stephanie@familyrecipesandmore.com