Guava cake possible emerged within the mid- to late-Twentieth century as a part of the rising development of incorporating tropical fruits into Western- and European-style desserts. Although not native to Hawai‘i, guava thrives in its tropical local weather and has change into a preferred taste in sweets, juices, and pastries. The dessert embodies Hawai‘i’s native meals tradition, usually referred to as “native kine grinds” or “grindz”—a method that blends quite a few ethnic influences resembling Japanese, Filipino, and Portuguese with Hawaiian, and represents how Hawaiians tailored and integrated accessible elements into community-focused, shareable meals. Our twist on the normal guava cake is to construct a vertical chiffon cake roll and fill it with sweet-tart guava preserves.
Guava Chiffon Cake
Makes 1 (8-inch) cake
- 4 giant eggs (200 grams), room temperature
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons (12 grams) vanilla bean paste
- 1 cup (125 grams) all-purpose flour
- 1 teaspoon (5 grams) baking powder
- ½ teaspoon (1.5 grams) kosher salt
- ⅓ cup (80 grams) bitter cream, room temperature
- ¼ cup (56 grams) vegetable oil
- Vanilla Easy Syrup (recipe follows)
- Whipped Cream Cheese Filling (recipe follows)
- 1 (13-ounce) jar (370 grams) guava preserves*
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Preheat oven to 350°F (180°C). Frivolously spray backside of a 17½x12½- inch rimmed baking sheet with baking spray with flour. Line backside of pan with parchment paper; evenly spray parchment.
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Within the heatproof bowl of a stand mixer, whisk collectively eggs, granulated sugar, and vanilla bean paste by hand. Place bowl over a saucepan of simmering water. Cook dinner, whisking continually, till an instant-read thermometer registers 110°F (43°C).
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Fastidiously return bowl to face mixer. Utilizing the whisk attachment, beat at excessive pace till thick, tripled in quantity, and ribbon-consistency, 3 to 4 minutes.
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In a medium bowl, sift collectively flour, baking powder, and salt. Utilizing a big balloon whisk, gently fold flour combination into egg combination in two additions simply till mixed.
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In a small bowl, whisk collectively bitter cream and oil.
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Switch 1 cup (112 grams) batter to a different small bowl, and whisk in bitter cream combination till mixed. Fold bitter cream combination into batter in two additions simply till mixed. Pour batter into ready pan, and easy flat with an offset spatula utilizing as few strokes as attainable.
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Bake till set and high springs again when gently touched, 11 to 13 minutes. Let cool utterly in pan on a wire rack.
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Run a knife alongside edges of pan to loosen cake, if wanted. Utilizing a serrated knife, minimize cooled cake into 4 (12×4-inch) rectangles, being certain to chop via the parchment paper as nicely; use scissors if wanted. (You should have some leftover cake; reserve for an additional use if desired.)
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Gently brush every rectangle with Vanilla Easy Syrup. (You should have leftover syrup.) Elevate every bit, with parchment hooked up, out of pan. Unfold 2 tablespoons (40 grams) preserves on every rectangle; unfold ½ cup (63 grams) Whipped Cream Cheese Filling onto every rectangle.
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Gently brush every rectangle with Vanilla Easy Syrup. (You should have leftover syrup.) Elevate every bit, with parchment hooked up, out of pan. Unfold 2 tablespoons (40 grams) preserves on every rectangle; unfold ½ cup (63 grams) Whipped Cream Cheese Filling onto every rectangle.
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Beginning with one quick facet, roll up 1 rectangle right into a log, eradicating parchment as you roll, and place in middle of a cake plate. (Don’t roll too tightly or the cake will crack.) Fastidiously wrap a second rectangle round middle roll, utilizing parchment to assist. Repeat with remaining cake rectangles, making a spiral.
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Spoon 1 cup (126 grams) Whipped Cream Cheese Filling right into a pastry bag fitted with a medium open star piping tip (Ateco #825). Unfold remaining whipped filling on high and sides of cake. Spoon remaining preserves on high of cake, leaving a few ½-inch border round edges. Pipe whipped filling alongside edges. Refrigerate cake for a minimum of 2 hours earlier than serving. Refrigerate in an hermetic container for as much as 3 days.
Vanilla Easy Syrup
Makes about ⅓ cup
- ¼ cup (60 grams) water
- 2 tablespoons (24 grams) granulated sugar
- 1 teaspoon (6 grams) vanilla bean paste
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In a small saucepan, carry ¼ cup (60 grams) water and sugar to a boil over medium-high warmth, stirring often till sugar dissolves. Take away from warmth, and stir in vanilla bean paste. Let cool utterly. Refrigerate in an hermetic container for as much as 1 week.
Whipped Cream Cheese Filling
Makes about 6 cups
- 3 ounces (85 grams) cream cheese, softened
- ¾ cup (150 grams) granulated sugar
- 2 teaspoons (12 grams) vanilla bean paste
- 3 cups (720 grams) chilly heavy whipping cream
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Within the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, sugar, and vanilla bean paste at medium pace till easy and mixed, 3 to 4 minutes, stopping to scrape whisk and backside and sides of bowl. With mixer on low pace, slowly add chilly cream, beating simply till mixed. Totally scrape whisk and backside and sides of bowl. Regularly improve mixer pace to medium-high, and beat till stiff peaks type. Use instantly.
