Best 3 Royal Hawaiian Chiffon Cake Recipes

HAWAIIAN GUAVA CAKE

Steps:

• Heat the oven to 350 degrees. Line a 9-by-13-inch baking pan with a parchment sling, leaving some over hang on the long sides.
• Make the cake: In a large bowl, whisk the cake flour, baking powder and kosher salt until combined. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and beat on medium until well combined, about 3 minutes. Add the egg whites, in three additions, beating about 1 minute after each. Reduce speed to low, add the oil and mix until combined, about 1 more minute.
• In a separate bowl, whisk together the milk, guava concentrate, vanilla and food coloring (if using). On low speed, alternate between adding the wet and dry ingredients to the bowl of the stand mixer, mixing well after each addition.
• Pour the mixture into the prepared pan and bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the cake cool in the pan for 10 to 15 minutes before transferring it to a wire rack to cool completely.
• Make the frosting: In a stand mixer fitted with the whisk attachment, whip the cream on medium speed until frothy, 1 to 2 minutes. Gradually increase the speed to high and whip until it's light and fluffy with stiff peaks, another 2 to 3 minutes. (Don't overwhip!) Transfer the whipped cream to a bowl.
• Replace the bowl on the stand mixer and fit the machine with the paddle attachment (there's no need to clean the bowl). Place the cream cheese in the bowl and mix on medium until smooth, 2 to 3 minutes. Add the sugar and kosher salt and increase the speed to high. Beat until light and fluffy, 2 to 3 minutes.
• Lower the speed to medium and add the food coloring (if using). Add the guava concentrate in four additions, mixing well after each addition, and scraping down the sides of the bowl with a rubber spatula after the second and the final additions. Increase the speed to high and beat until smooth and well incorporated, 1 to 2 minutes. Remove the bowl from stand and, using the spatula, gently fold in the whipped cream in three additions, incorporating completely after each addition.
• Spread the frosting on the cooled cake, using an offset spatula to smooth it over the edges. Chill for at least 2 hours before serving. Cut into 24 pieces and serve immediately.

HAWAIIAN PASSIONFRUIT CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees, placing oven rack in center of the oven.
• Prepare Lilikoi pudding before making cake.
• Place water, sugar and salt in a medium saucepan and heat to boiling over medium heat. Meanwhile, mix the water, juice, and cornstarch in a separate bowl to form a slurry.
• Add the slurry to the sugar mixture, stirring constantly. Continue stirring until the mixture thickens and becomes more transparent; cook and stir for three more minutes.
• Remove the pudding from heat and add the butter, stirring until completely incorporated.
• Pour the mixture into another container, cover with plastic wrap and cool on the counter at least an hour, stirring occasionally. Place in refrigerator while the preparing the cake.
• Grease the 9" x 13" cake pan as directed on the cake mix, set aside.
• Beat separated, room temperature egg whites until stiff peaks form, mixing in the two tablespoons sugar. Set aside.
• Mix together the cake mix, oil, water, juice, egg yolks and 1/4 cup sugar per package directions. Stir in half of the egg whites, then gently fold in the rest of the egg whites until incorporated into the batter.
• Pour cake mix into prepared pan; bake as directed. Remove from oven when toothpick poked into the center of the cake comes out clean. Place cake on a rack to cool.
• Once the cake has cooled and the Lilikoi pudding has thickened to a spreadable consistency, pour the pudding over the top of the cooled cake and spread to an even layer.
• Cover the cake and place in the refrigerator until the pudding layer has completely set; usually a couple of hours.
• When ready to serve, beat the whipping cream until peaks form, adding powdered sugar to sweeten as desired. Serve the cake either "frosted" with the whip cream, or dolloped on individual slices of cake.
• NOTE: I use Duncan Hines regular cake mix, Not the butter recipe. I use Goya Passionfruit juice, available in the Ethnic frozen foods section of your grocery or Hispanic market.

ROYAL HAWAIIAN CHIFFON CAKE

Steps:

• 1. STEP 3 : Pour egg yolk mixture gradually over whipped egg whites GENTLY folding with a rubber scraper until blended. DO NOT STIR : THIS IS IMPORTANT.
• 2. Pour into ungreased 10" tube pan 4" deep , IMMEDIATELY.
• 3. Bake for 55 minutes @ 325° , then 350° for 10-15 minutes or until top springs up when lightly touched.
• 4. NOTE : can also be baked in an 9x13x2" oblong pan for 45 - 50 minutes @ 350°.
• 5. IMMEDIATELY turn cake upside down, placing tube part over neck of funnel or bottle , or resting on two other pans. Let hang free of table until cold ; loosen from sides and tube with spatula ; Turn pan over and hit edge sharply to loosen. Frost with Royal Hawaiian Frosting. (below)
• 6. * if using self rising flour , omit salt and baking powder.
• 7. ROYAL HAWAIIAN FROSTING : cream together 2 Tbs.(high grade) shortening , 1 Tbs. butter , ¼ tsp. salt , ½ cup confectioners sugar. Add Alternately : 2½ cups confectioners sugar and ½ cup drained crushed pineapple. Beat until creamy.