Guava Chiffon Cake Tutorial: Glazing the Cake (Part4)
Place guava nectar concentrate into a small saucepan, and add the cornstarch. Whisk cornstarch into the nectar concentrate until there are no lumps. Cook over medium high heat, whisking frequently until thickened and bubbling. Allow to cook another minute. Pour into a shallow bowl and cool to room temperature (~20-25 minutes). Cover with plastic wrap...
Guava Chiffon Cake Tutorial: Filling and Frosting the Cake (Part3)
Use a butter knife to loosen the cake from the pan edges if necessary. Invert onto your cake platter, peel off the parchment paper, and split the cake into two layers. Insert a flexible cutting board between the two layers and lift off the top layer, inverting it cut side up onto another flexible cutting...
Guava Chiffon Cake Tutorial: Making the Cake (Part 2)
Start by separating the eggs. Refer to the Chantilly Cake tutorial (Part 2) here. Next whip the egg whites. Refer to the Chantilly Cake tutorial (Part 3) here. Place the whipped egg whites into a large mixing bowl, pushing them to one side of the bowl. In a separate bowl, whisk together the flour, 3/4...
Guava Chiffon Cake
Guava Chiffon Cake is the Queen of all Hawaiian Chiffon Cakes. This is the cake that everyone immediately falls in love with. Light and creamy, sweet yet tart– it is simply exquisite. The best Guava Chiffon Cake always came from Dee Lite Bakery, which is now part of the Saint-Germain Bakery company in Hawaii. We’ve celebrated...
Chantilly Cake Tutorial: Splitting and Frosting Chantilly Cake (Part 6)
Have your cake platter, two flexible cutting mats, a butter knife and a serrated bread knife out and ready. Here I’m using a Tupperware Cake Taker (2 pc set: bottom cake platter + top cover with handle); I’ve found it to work the best over the years. Unless you already own one, I wouldn’t recommend...
Chantilly Cake Tutorial: Chantilly Frosting (Part 5)
The frosting will need to chill for three hours, so plan ahead by baking the chiffon cake the day before, or while the frosting is chilling. Keep in mind though, you should never frost a warm or even lukewarm cake. It’s actually much easier to frost a chiffon cake that has been refrigerated. Melt butter...
Chantilly Cake Tutorial: Mixing the Cake Batters and Baking the Cake (Part 4)
Now let’s prepare the cake batter. Start with unsweetened cocoa. Any of these brands will work, but like anything else, better quality will yield better taste. Pour some boiling water into unsweetened cocoa powder. Mix and blend until smooth. Set aside to cool down a bit. Whisk together the dry ingredients– cake flour, sugar,...
Chantilly Cake Tutorial: Whipping the Egg Whites (Part 3)
We’ve separated the egg whites from the egg yolks, and now we’re on to whipping them up. In a standing mixer, start whipping the eggs on medium speed. When they become a little frothy, add the cream of tartar. After the egg whites have about doubled in volume, increase the speed to the highest and...
Chantilly Cake Tutorial: Separating the Eggs (Part 2)
Here we start off with some tips for separating the eggs for the chiffon cake portion. You can separate the eggs as soon as you take them out of the refrigerator, as they’re easier to separate cold. The whites though, because they whip up better at room temperature, should be loosely covered and allowed to...
Hawaiian Chantilly Cake
Hawaiian Chantilly Cake Chantilly Cake is one of the absolute best cakes in the world. Found only in Hawaii. If you’ve read my post I’m Dreaming of Cakes, you’ll know how special this cake is and how much I love it. This holiday season, I’d like to share my version of Chantilly Cake –my gift to...
