A favorite Hawaiian dessert, perfectly spongey and sweet guava cake, layered with tangy guava filling, and finished with foolproof whipped cream frosting.
If you have ever been to Hawaii you have probably come across arguably what is Hawaii’s best cake, Guava Chiffon Cake. It’s the perfect dessert to follow Zippy’s chili, fried chicken, mac salad and, rice!! Or like me, a great breakfast the next morning after Zippy’s because I was too full for dessert. My dad was born and raised in Hawaii so when we moved to Seattle he’d seek out every Hawaiian restaurant there was. But in the 90’s there wasn’t a lot around, we’d drive 45 minutes just for a plate lunch. Thankfully there is a huge Hawaiian culture in Seattle now. There are Hawaiian restaurants, bakeries, and food trucks which are amazing, if you live in Seattle.
I don’t live in Seattle anymore and I am even farther from a Zippy’s now, so when the craving for guava cake hits, it hits hard. Thankfully this cake is pretty easy with my short cuts/cheats, really after making everything for a luau why not cheat a little especially if no one can tell. The key to making a box cake feel like a true chiffon. I separate the yolks and whites and whip the shit out of both of them, all that air will make the cake light and fluffy and make people think you made it from scratch. Or even if you’re not making a full luau and really just need an easy impressive dessert that will please just about everyone.
- 1 box Strawberry Cake Mix
- 1 cup prepared Guava Juice
- 4 Eggs, separated
Guava Filling and Topping
- 2 cups Guava Juice, the remainder
- 4 tablespoons Corn Starch
- 2 tablespoons Cold Water
- Small pinch of salt
Whipped Cream Frosting
- 3 cups Heavy Whipping Cream
- 3 tablespoons Vanilla pudding mix
- 3 tablespoons Powdered Sugar or to taste
- Small pinch of Salt
- Thaw guava juice concentrate and dilute with ½ a can of water.
- Butter 2 8in cake pans, pour a little of the cake mix into the cake pan to flour (I use the cake mix to flour) the pans making sure the pan is well-buttered and floured.
- Preheat oven to 325°.
- In a stand mixer, beat the egg whites until they are making sift peaks, place in a separate bowl, and set aside.
- Mix egg yolks and whip until light in color.
- Pour 1/3rd of cake mix into the yolk then add 1/2 of the guava juice alternating dry and wet ending with dry.
- Slowly fold in egg whites 1/3rd at a time to cake mix trying to keep as much air in the batter as you can. Pour 1/2 the batter into each cake pan and bake oven for 9-12 minutes
- If needed add water to the remaining diluted juice to make sure it’s 2 cups of juice.
- In a small saucepan bring juice to a slight boil
- In a small bowl add corn starch and water and mix well.
- While whisking the juice slowly add in the corn starch slurry until the mixture is the texture of jelly
- Bring it off the heat and cool in the fridge while you finish the cake.
- With a stand mixer add whipping cream to the bowl and mix for a minute or until it’s still liquid but with some bubbles.
- Add pudding powder, sugar, and salt and mix until doubled in size and looks like whip cream.
- Once the cakes are completely cooled, pipe a ring of frosting around the bottom layer and fill the ring with 1/2 of the guava filling making sure it is even all the way to the piped ring.
- Place top layer on top and frost the whole cake with a thin layer of frosting (crumb coat) then refrigerate for about 15 minutes
- Setting aside some for piping, frost the whole cake in a nice even layer.
- Pipe a decorative ring around the base of the cake as well as the outer edge of the top of the cake. I use a shell pattern or dots making sure to keep the guava topping from leaking through.
- Pour the rest of the guava on the top of the cake spreading it into an even layer making sure it’s right up to the piped line.
- Refrigerate for at least an hour to make sure the topping and frosting are set. Serve after a big ol’ plate of Kaula pork, mac salad, and rice (optional).