HAWAIIAN CHANTILLY CAKE RECIPE - (3.9/5)

facebook share image   twitter share image   pinterest share image   E-Mail share image



Hawaiian Chantilly Cake Recipe - (3.9/5) image

Provided by carvalhohm

Number Of Ingredients 27

CAKE:
1 cup egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup + 1 cup sugar
6 tablespoons unsweetened cocoa
1/2 cup boiling water
1/4 cup melted butter
1/4 cup oil
2 eggs
1 teaspoon vanilla
1 cup cake flour (lightly spooned into measuring cup, then leveled off)
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon sea salt
FROSTING:
1 2/3 cups salted butter
1 1/2 cups evaporated milk
1 1/2 cups sugar
2 teaspoons vanilla
2 eggs
2 egg yolks
2 tablespoons cornstarch
Simple Syrup
1/4 cup water
2 tablespoons sugar
TOPPING:
1 cup finely chopped macadamia nuts (salted taste better), lightly toasted

Steps:

  • CAKE: Preheat oven to 350°F. Line bottom of a 9"x13" metal pan with parchment paper. Trim edges to fit bottom. In a small bowl, blend cocoa with boiling water until smooth. Set aside. Place egg whites into the bowl of a standing mixer. Mix on medium speed. When they become a little frothy, add the cream of tartar. Continue on medium speed. Increase to high speed when the volume has doubled. Slowly add in the ½ cup sugar, while keeping the mixer on. Continue whipping until soft peaks that can hold their shape form (this should only take a minute or so). Place the whipped egg whites into a large mixing bowl, pushing them to one side of the bowl. Place the cocoa-water mixture into the standing mixer bowl (no need to wash the bowl first). Add butter, oil, eggs, and vanilla. In a separate mixing bowl, whisk together flour, 1 cup sugar, baking powder, baking soda, and salt. Add to the cocoa mixture. Mix on medium low speed for 1 minute until blended, then increase to medium speed for 3 minutes. Pour batter into the open side of the bowl with the whipped egg whites, so that the batter flows mostly to the bottom and below the egg whites. Fold the egg whites into the cake batter. Place a spatula down one side of the bowl to the bottom, push chocolate batter from underneath to the other side of the bowl, then lift spatula up the other side of the bowl and over the top, carrying some chocolate batter with it. Continue this pattern, repeating it while turning the bowl ¼ turn at a time, and seeing the streaks of chocolate batter and egg whites slowly incorporate together. The final chiffon cake batter should be uniform in color, without any streaks of white (those make tough areas in the cake). If necessary, use the spatula to gently spread through the white streaks to help blend them into the chiffon cake batter. Whatever you do, do not stick the spatula into the bowl and stir vigorously in circles--that would deflate the air bubbles and yield a dense cake. Pour batter into the prepared cake pan. Bake for 33 to 35 minutes, or until toothpick inserted into the center comes out clean. Invert onto a cake rack and cool completely. FROSTING: Melt butter in a medium sized saucepan over medium low heat. Remove from heat and cool slightly. Whisk in milk, sugar, and vanilla first, then eggs and egg yolks one at a time. Cook on medium heat to a low boil, whisking intermittently. Once it boils, let it bubble and cook for another 2 minutes, continuing to whisk intermittently. Remove from heat and quickly sift cornstarch over the frosting while whisking it in. Whisk quickly and forcefully to prevent lumps from forming. Pour the frosting into a shallow dish such as a glass pyrex pie pan. Cool to room temperature. Cover and chill about 3 hours, until it solidifies to a spreading consistency. Filling, Frosting and Topping the Cake: Make the simple syrup in a small pot by adding the sugar to the water and bringing to a boil. Set aside. Loosen the cake edges from the sides of the pan with a butter knife. Place a cake platter over the top of the pan and flip everything over, unmolding the cake onto the platter. Peel off the parchment paper from the cake. Use a large serrated knife to split the cake into 2 layers. Insert a flexible cutting mat between the 2 layers to lift off the top layer. Invert this top layer onto another mat so that both layers are cut side up. Brush each layer with half of the simple syrup. Mix chilled frosting smooth with a rubber spatula. Place one third of the frosting onto the bottom cake layer. Use a small, metal angled spatula to spread frosting evenly out to the edges. Place the top layer, cut side down, onto the frosted bottom layer. Working a small section at a time, place some frosting onto the cake top, then push it over the edge and quickly frost the side. Repeat until all the sides are covered. Frost the top last. Finally, sprinkle the macadamia nuts over the top. Cover and chill at least 24 to 48 hours before serving. Keep refrigerated.

Legitti
[email protected]

I can't wait to try this recipe. It looks amazing!


Ziad Gawish
[email protected]

This cake is perfect for any occasion. It's delicious, beautiful, and easy to make.


roosevelt del
[email protected]

I made this cake for my daughter's birthday party, and it was a huge hit. All the kids loved it.


Reese Andrews
[email protected]

This was my first time making a Chantilly cake, and it was a success! The cake turned out beautifully, and it tasted even better than it looked.


Priscylla Mera
[email protected]

I'm not usually a fan of fruit cakes, but this one is an exception. The pineapple flavor is so refreshing and summery.


Akpomiemie Prince
[email protected]

This cake is so moist and fluffy. It's like eating a cloud.


Fatimaasim Asim
[email protected]

I've tried other Chantilly cake recipes before, but this one is by far the best. It's the perfect balance of sweetness and tartness.


MJDudePlayz
[email protected]

I made this cake for a potluck, and it was gone in minutes. Everyone loved it!


Sobuj Hassan
[email protected]

This cake is a little time-consuming to make, but it's worth it. It's so delicious and impressive-looking.


Matthew Cooper
[email protected]

I'm not a baker, but this recipe was so easy to follow. Even I could make it!


Francis Ondiko
[email protected]

I made this cake for my husband's birthday, and he loved it! He said it was the best cake he's ever had.


jeremiah famous
[email protected]

This cake is so light and airy! It's perfect for a summer party.


Mubeena Ck
[email protected]

I was a little hesitant to try this recipe because I'm not a big fan of pineapple. But I'm so glad I did! The cake was amazing, and the pineapple flavor was subtle and not overpowering.


Marjiya Jannat
[email protected]

This was my first time making a Chantilly cake, and it turned out great! The instructions were easy to follow, and the cake was delicious.


iris taylor
[email protected]

I've made this cake several times now, and it always turns out perfectly. It's so easy to make, and it's always a crowd-pleaser.


Ryan Floyd
[email protected]

This cake was a huge hit at my party! It was so moist and fluffy, and the pineapple flavor was perfect. I'll definitely be making this again.