Has anyone here made this cake?

Ah, you must live in Torrance! That is their Hawaiian Paradise Cake

I've seen the guava chiffon cake recipe online.

They have recipes at their website for lots off desserts , but not for that one, of course.

Here is a recipe I found online that someone was duplicating.... along with pictures and her notes:




This recipe should be halved, as it makes A LOT of cake. you'll need make three batches of the recipe, but for each layer switch to the appropriate frozen juice concentrate. if you can't find the frozen juice concentrate, look for the fruit pulp or juice at mexican grocery stores. if you can't find that, any sort of frozen fruit juice concentrate will work (try those bacardi non-alcoholic mixers too)


GUAVA CHIFFON CAKE
Bullet Batter:
2-3/4 cups cake flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
1/2 cup water
3/4 cup guava juice concentrate, thawed, undiluted
5 egg yolks, slightly beaten
2 teaspoons vanilla
2-3 drops red food coloring

Bullet Meringue:
7 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar

Preheat oven at 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.

To make batter, sift together flour, sugar, baking powder and salt.

Make a well in the center; add oil, water, guava juice, egg yolks and vanilla. Beat with a spoon until mixture is smooth. Add food coloring. Set aside.

To make meringue, beat egg whites with cream of tartar until soft peaks form. Gradually beat in 1/2 cup sugar until stiff.

Gently fold batter into meringue until barely mixed. Pour into pan. Bake 35-40 minutes, or until a pick inserted in the center comes out clean.

 
Yes I saw that one as well

But I was a little confused by the recipe so I moved on. "Its makes a lot of cake but you have to half the recipe and make 3 batches"
What?
If it makes a lot of cake, then why do you need to make 3 batches

 
We have a bakery called Dee Lite, that specialized in cakes like that...

They were quite famous for their guava chiffon and lilikoi chiffon cakes. Those were my favorite cakes, back in the 60's-70's! The rainbow was a "newer" creation:

http://archives.starbulletin.com/2000/08/16/features/story2.html

Here's a copy cat guava chiffon, with a filling and frosting. The cake recipe is the same one cheezz posted. You can probably substitute different juices for the different layers, but since the juice concentrate is added in the middle of the recipe, it might be hard to divide the batter into 3 parts and add a different juice and coloring to each part. That's probably why the other recipe said to make it 3 times.

http://archives.starbulletin.com/2000/01/12/features/request.html

 
No, they just mean, divide it out into 3 bowls so you can flavor/color each one differently.

 
Do they still have their double crust coconut pie that we would freeze and bring back to the Mainlan

 
I like the looks of the their three layer cake, I think its a Passion Fruit cake, I just not sure

 
The flavors weren't the same, but last summer I made a Banana Split cake, that

looked similar. Strawberry, chocolate, and vanilla layers (1 recipe, colored and divided into 3 pans). It was very pretty and got compliments. Peanuts and a cherry on top, but that was because of the theme.

 
The first article said the layers were guava, passion fruit and lime.

Lilikoi is the Hawaiian name for passion fruit.

Guava = pink
Passion fruit (lilikoi) = orange
Lime = green

I went to a bar that served passion fruit martinis, but the drink was a pretty lavender color. Girlfriend and I wondered why it was lavender, since the flesh of the local lilikoi is quite orange inside. We wondered if there's a purple variety as well...?

 
Funny you should ask... I would bake the pie as directed and then drizzle on the

chocolate that I thought it was missing.

 
One of my favorite restaurants hre in L.A. makes a KILLER homemade coconut pie -

they "paint" the bottom crust with dark chocolate before adding the coconut filling... I could swoon!

 
May be meeting a friend at Back Home in Lahaina on Sepulveda soon, so I might

try to convince him to have dessert at the American Bistro. Is this place close to Bristol Farms on Rosecrans? I used to play down in that part of town, but its been awhile. (Checked their website - their dessert menu listed a Banana Cream pie, but no Coconut. Hopefully, its not just a Dessert du jour!)

 
Oops - my mistake - BANANA cream pie.... not coconut smileys/frown.gif Lahaina is about 10 min. away.

From Lahaina, you continue north on Sepulveda and turn right on Rosecrans right after the Manhattan Beach Mall. Go down, oh, about 1 mile and it's on the left side. After Douglas Street you will see Macaroni Grill on the left - turn left on the street after it (Continental Circle) and go almost straight ahead, slightly right into the corner parking building - the guys will tell you if you are in the right building for Paul Martin's. It's free with validation from PM.

 
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