Guava Chiffon Cake

Guava Chiffon Cake

November 26: National Cake Day

Islander’s all-time favorite cake is the guava chiffon cake from St. Germaine’s/Dee-Lite Bakery in Hawaii. Her Daddy would buy it for the ‘ohana (family) for Valentine’s Day and on Islander’s birthday. The light and fluffy cake is covered in a whipped cream frosting with a guava glaze gel on top. It truly is a delicious and dee-lite-ful dessert!

Apparently, this is also many people’s favorite cake as several have requested the recipe. But the bakery has kept its best-seller a secret! A similar recipe for guava chiffon cake has been posted in the state’s newspaper archives but it just doesn’t taste the same. Several foodie forums have featured frustrations, commentsand suggestions about the elusive recipe. But for now, everyone has to settle for this version. The cake is still good enough for a guava fix!

For National Cake Day, here is a recipe for guava chiffon cake.

Recipe

(Adapted from The Honolulu Advertister)

For the guava chiffon cake

  • 2 ¾ cups cake flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 2/3 cup sugar
  • ½ cup vegetable oil
  • ½ cup water
  • ¾ cup guava nectar concentrate (we used Hawaiian Sun brand), thawed
  • 5 egg yolks (reserve the whites for the meringue), slightly beaten
  • 2 teaspoons vanilla (we used Hawaiian Vanilla Company brand)
  • 10-15 drops red food coloring

For the meringue

  • 7 egg whites
  • ½ teaspoon cream of tartar
  • ½ cup sugar

Directions

Lightly grease the bottom of a cake pan (9×13-inch rectangle or 12-inch round) with cooking spray. In a mixing bowl, sift together the cake flour, salt, baking powder and sugar. Add the vegetable oil, water and guava nectar.

Guava Chiffon Cake

Beat the egg yolks and add to the mixture. Stir in the vanilla and food coloring.

Guava Chiffon Cake

Make the meringue by beating the egg whites witih the cream of tartar until soft peaks form. Gradually add the sugar and continue beating until stiff.

Guava Chiffon Cake

Gently fold the meringue into the batter. Then spread into the prepared pan. Bake in a preheated oven at 325 degrees F for 35-40 minutes or until a toothpick comes out clean when inserted. Remove from the oven and place on a wire rack to cool completely. Transfer to a cake board or plate. Prepare the frosting and topping.

Guava Chiffon Cake

For the whipped cream frosting

  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar

Directions

In a mixing bowl, beat the cream until thickened. Add the sugar and continue to beat until stiff peaks form. Spread a generous amount of the frosting on top of the cake.

Guava Chiffon Cake

Frost the sides of the cake. Add decorative shell borders on the top and bottom edges.

Guava Chiffon Cake

For the guava topping

  • ¾ – 1 cup guava nectar concentrate or juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • red or pink food coloring, if necessary

Directions

In a saucepan, pour the guava nectar/juice and bring to a boil. In a cup, make a paste with the cornstarch and water. Stir this into the guava nectar/juice until thickened. If necessary, tint with food coloring. Remove from heat. Cool slightly.

Guava Chiffon Cake

Spread the guava topping evenly on the cake insde the frosting shell borders. Refrigerate the cake until ready to serve.

Guava Chiffon Cake

Notes

  • This guava chiffon cake recipe yields a dense instead of airy cake. We recommend adding a few drops of guava oil/extract in the batter to boost the fruit flavor.
  • Pink food paste instead of red liquid drops makes a deeper and more vibrant color in the cake batter.
  • Double or triple the recipe for the whipped cream frosting if icing and decorating a multi-layered guava chiffon cake.
  • National Cake Decorating Day is October 17. Search our blog for simple tips and techniques on decorating cakes.
  • Prefer pies over cake? National Pie Day is on December 1 and National Pi (π) Day is March 14 (3.14). Search our blog for more pie recipes.
  • Gaga for guava flavor? Try making guava macarons.

Guava Macarons

Guava Macarons

February 14: Valentine’s Day

Those who are gaga for guava will love getting guava macarons as a gift for Valentine’s Day. The tropical fruit is Islander’s favorite flavor for cakes (specifically, DeeLite Bakery’s guava chiffon cake) and she indulges in drinking its nectar whenever she is in Hawaii. There is a guava tree in the back yard of her childhood home on Oahu where her parents still live, and she and her brother have visited the Guava Kai Plantation on Kauai (before its unfortunate closure).

Guava

Guava Kai

Her hubby, Highlander, also enjoys eating Hawaiian guava jelly and jam on his breakfast breads—and now as a filling between macarons. So in lieu of the usual chocolates as a sweet treat for her Valentine, Islander made guava macarons in a passionate pink color and filled them with guava jam. These guava macarons were made with aloha (love) for Valentine’s Day!

 

Recipe

For the guava macarons (Italian meringue method)

  • 1 cup almond flour/meal
  • 1 cup powdered sugar
  • 3 egg whites (fresh, unpasteurized and aged overnight at room temperature)
  • 1 cup sugar, granulated white
  • ½ cup water
  • rose pink, red and orange food coloring (we used Wilton brand’s concentrated gel icing colors)
  • guava drink powder mix

Directions

Sift the almond flour/meal with the powdered sugar. Grind in a food processor in batches to remove any lumps (optional). Whip the egg whites until peaks form. Make a simple syrup to stabilize the egg whites by boiling the sugar and water together until it reaches a temperature of 245 degrees F on a candy thermometer (or until it reaches a soft ball stage). Pour into the egg whites and whip again until stiff and glossy.

Guava Macarons

Fold in the almond flour/meal-sugar mix until the consistency “flows like magma.” Tint the macaronage with pink, red and orange food coloring until a desired shade of “guava pink” color is reached. Pipe one-inch discs on a parchment paper on top of an insulated baking sheet.

Guava Macarons

Lightly sprinkle the tops with the crystals from the guava drink powder mix. Let the discs air dry to develop a thin skin for at least 30 minutes. Bake in a preheated oven at 300 degrees F for about 15-20 minutes. Watch the “feet” develop, but be careful not to brown or burn the macarons. Remove from the oven and let cool for 15 minutes. Peel off the macarons from the parchment paper. Sort by size and match pairs.

Guava Macarons

Spread guava jam as a filling. Refrigerate the macarons to set. Bring to room temperature before serving.

Guava Macarons

Notes

  • Aloha ke Akua (God is love)!
  • Mahalo nui loa (thank you very much) to Islander’s parents for the guava jam and to sistah Nan N. for the guava drink powder mix.
  • Guava, like pineapple, was introduced to Hawaii from Latin America. There are various types of guava cultivated in the tropics.
  • Guava macarons are our entry into the MacAttack #16 challenge on the MacTweets website. Happy Valentine’s Day to the MacTweets ‘ohana (family)!