Guava Chiffon Cake (Hawaiʻi Local Bakery-Case Birthday Cake)

Ingredients

Equipment Needed

• •9 by 13-inch aluminum cake pan with straight sides
• •Electric stand mixer or hand mixer
• •Fine-mesh sieve
• •Small heavy saucepan
• •Offset spatula

Instructions

1. 1

   Prepare the pan

   Heat the oven to 325F. Line only the bottom of a 9 by 13-inch aluminum cake pan with parchment, and leave the sides ungreased so the chiffon can climb. Sift the cake flour, 1 cup of the sugar, baking powder, and salt into a wide bowl until it looks fine and light.

2. 2

   Mix the batter

   Make a well in the dry mix and add the egg yolks, oil, guava nectar, vanilla, and food coloring if you're using it. Whisk from the center out until the batter is smooth, pink, and loose enough to fall from the whisk in a ribbon. If the guava is pale, no shame. Color is less important than flavor.

3. 3

   Whip the whites

   In a clean bowl, beat the egg whites with the cream of tartar until foamy. Sprinkle in the remaining 1/3 cup sugar a little at a time and keep beating until the whites hold glossy medium peaks, soft curls that stand but still bend at the tip.

   Any yolk or oil in the bowl will keep the whites from rising. Wipe the bowl and beaters clean before you start, yeah? Chiffon is forgiving about many things, but not grease.
4. 4

   Fold it light

   Stir one big spoonful of whipped whites into the guava batter to loosen it, then fold in the rest in three additions. Cut down through the center, sweep across the bottom, and turn the bowl. Stop when no white streaks remain. Don't beat the air out after you worked to put it in.

5. 5

   Bake and cool

   Pour the batter into the pan and smooth the top lightly. Bake 30 to 35 minutes, until the cake springs back when touched and a tester comes out clean. Cool completely in the pan, at least 1 hour. The crumb should feel tender and springy, not wet or heavy.

6. 6

   Cook the glaze

   While the cake cools, whisk the guava nectar, sugar, cornstarch, lemon or lime juice, and salt in a small saucepan until smooth. Cook over medium heat, stirring all the time, until it turns clear, thick, and glossy, 4 to 6 minutes. It should coat a spoon like a soft jelly.

   Let the glaze cool until just barely warm before it touches the whipped cream. Hot glaze will melt the cream and make the whole cake slide around like it has somewhere else to be.
7. 7

   Whip the cream

   Beat the cold heavy cream, powdered sugar, and vanilla until it holds soft to medium peaks. If your kitchen is hot and you're using gelatin, melt the bloomed gelatin gently until liquid, let it cool to lukewarm, then stream it into the cream while beating. The cream should be soft, billowy, and spreadable.

8. 8

   Frost and glaze

   Run a thin knife around the cake and leave it in the pan for an easy bakery-case finish, or lift it out if you want clean sides. Spread the whipped cream over the cooled cake in an even layer, then spoon the cooled guava glaze over the top and ease it to the edges. Let some shine show. That's the whole beauty of it.

9. 9

   Chill and serve

   Chill the cake at least 1 hour so the cream sets and the glaze slices clean. Cut into generous squares with a warm knife, wiping between cuts if you want that bakery look. Serve cold from the fridge, the way it comes from the shop case and the way every birthday kid remembers it.

Chef Tips

• •Guava nectar changes from brand to brand. If yours tastes gentle, use thawed guava concentrate for the glaze or simmer the nectar a few minutes before thickening so the guava speaks up.
• •Chiffon wants room-temperature eggs for lift, but cold cream for whipping. Let the eggs sit out before you start, and keep the cream in the fridge until the last minute.
• •This is Local food, so no need apology for pantry help. Carton nectar, frozen concentrate, and a 9 by 13 pan are right at home here. The care is in the fold, the cooling, and the sharing.
• •Store the cake covered in the fridge and eat within 3 days. After that the cream weeps and the chiffon starts drinking the glaze.

Advance Preparation

• •Bake the chiffon cake 1 day ahead, cool it fully, cover the pan, and refrigerate it unfrosted.
• •Make the guava glaze up to 3 days ahead and refrigerate it covered. Warm it gently and stir until smooth, then cool before using.
• •Whip the cream and finish the cake the day you serve it. The finished cake slices best after at least 1 hour in the fridge.

Frequently Asked Questions

Nutrition Information

1 serving (about 150g)