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. Guava Chiffon 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 reserve one.
A Hawaiian, 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.
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Hawaiian 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.
Source: Photo by Deun Sensui of the Honolulu Star Bulletin newspaper, January 2000.