The Guava Chiffon Cake can be called a "fusion" dessert that combines the classic California
Chiffon Cake with the Hawaiian Island's favorite fruit of guava. This cake
is a favorite in the Hawaiian Island, and there are many lively debates held
as to which baker on which Hawaiian island makes the best cake. It is such a
popular cake with the bakeries that customers often have to call ahead to
Herbert Matsuba, who owned the Dee Lite Bakery, first created this cake in
the early 1960s. He created the cake with the idea of incorporating Hawaiian
flavors into a baked item, as he wanted a new cake that would set his new
bakery apart from all the others in Hawaii. He started with a basic chiffon
cake and added the guava (the guava fruit is well known in Hawaii and
available in juices, jams, and as a flavoring for cakes and cookies). The
popularity of the Guava Chiffon Cake soon spread by word of mouth and became
a local favorite. Herbert Matsuba retired in 1990, and sold his bakery chain
to Saint-Germain America.
Photo by Deun Sensui of the Honolulu Star
Bulletin newspaper, January 2000.
Back to the
History of Cakes.
Guava Chiffon Cake Recipe:
As the bakeries of Hawaii guard their personal recipes of this delicious cake,
I had to try to recreate it. After several attempts, I feel this cake can
compete with the popular Guava Chiffon Cake of Hawaii. I admit that this
cake takes a little extra work to make, but it is well worth the time and
effort. This recipe is from my cookbook,
I'll Have What They're Having - Legendary Local Cuisine, by Linda Stradley.
Yields: 16 servings
Prep time: 30 min
Cook time: 40 min
2 1/4 cups cake
1 1/4 cups granulated
1 tablespoon baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup frozen guava juice concentrate
, thawed and undiluted
5 egg yolks
, slightly beaten
2 to 3 drops red food coloring
, room temperature
1/2 teaspoon cream of tartar
(see recipe below)
(see recipe below)
Preheat oven to 325 degrees F. Position oven rack in center of oven. Cover wire cooling racks with plast wrap.
In an extra-large bowl of your electric mixer, sift together the cake flour, 3/4 sugar, baking
powder, and salt. Add vegetable oil, guava juice concentrate, beaten egg
yolks, and food coloring (if desired). Beat at medium speed approximately 1
to 2 minutes or just until smooth; remove bowl and set aside.
NOTE: Wash and dry your beaters before proceeding below with the egg whites.
In a large bowl, beat egg whites and cream of tartar until soft peaks form; add the remaining
1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Using a rubber spatula, gently fold 1/3 of the prepared cake mixture into the egg white
mixture until just barely mixed. Gently fold in the remaining cake mixture just until incorporated.
Do not over mix.
Pour the cake batter into two (2) round, un-greased cake pans (filled to the top); smooth
top with a rubber spatula. Bake 35 to 40 minutes or until a toothpick
inserted in the center comes out clean. NOTE: To
prevent the cake from falling, do not open the oven door until near the end
of the minimum baking time. Remove from oven when done and
immediately invert the cakes onto the prepared wire racks to cool completely
(cool with pan in place - do not remove cake from cake pans). When the cakes
are cool, gently remove from the pans. Place cakes in the refrigerator until well chilled.
Prepare Guava Frosting. Prepare Guava Topping just below you are ready to complete the cake.
When the cake is well chilled, remove from the refrigerator. Place one (1) cake layer onto a
cake plate and spread top with 1/2 of the lukewarm Guava Topping. Top with
the remaining cake layer. NOTE: To keep cake from
sliding to one side, insert a long wooden skewer into the middle and all the
way to the bottom. Spread Guava Frosting on sides and top of the
cake. Spread the remaining Guava Topping on top of the cake.
Store cake in the refrigerator until serving time.
Makes 1 large cake, approximately 16 servings.
1 1/2 cups
1/3 cup powdered (confectioners') sugar
1/2 cup frozen guava juice concentrate, thawed and undiluted
In a large bowl, beat cream until soft peaks form. Gradually add sugar, beating until stiff
peaks form. Fold in guava juice concentrate, blending well. Store in
refrigerator until read to spread on the cake.
1 tablespoon cornstarch
2 tablespoon water
1 1/4 cups frozen guava juice concentrate, thawed and undiluted
In a small bowl, combine cornstarch and water until cornstarch is dissolved.
In a small saucepan over medium-high heat, bring place guava juice concentrate just to
a boil; reduce heat to low. Add cornstarch mixture and stir until mixture
thickens to a sauce-like consistency. Remove from heat and let cool to lukeware before spreading on the cake.