Guava Or Lilikoi Chiffon Bars Recipes

HAWAIIAN GUAVA CHIFFON CAKE RECIPE:

Steps:

• Preheat oven to 325 degrees F. Position oven rack in center of oven. Cover wire cooling racks with plast wrap.
• In an extra-large bowl of your electric mixer, sift together the cake flour, 3/4 sugar, baking powder, and salt. Add vegetable oil, guava juice concentrate, beaten egg yolks, and food coloring (if desired). Beat at medium speed approximately 1 to 2 minutes or just until smooth; remove bowl and set aside.
• NOTE: Wash and dry your beaters before proceeding below with the egg whites.
• In a large bowl, beat egg whites and cream of tartar until soft peaks form; add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
• Using a rubber spatula, gently fold 1/3 of the prepared cake mixture into the egg white mixture until just barely mixed. Gently fold in the remaining cake mixture just until incorporated. Do not over mix.
• Pour the cake batter into two (2) round, ungreased cake pans (filled to the top); smooth top with a rubber spatula. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. NOTE: To prevent the cake from falling, do not open the oven door until near the end of the minimum baking time. Remove from oven when done and immediately invert the cakes onto the prepared wire racks to cool completely (cool with pan in place - do not remove cake from cake pans).
• When the cakes are cool, gently remove from the pans. Place cakes in the refrigerator until well chilled.
• Prepare Guava Frosting. Prepare Guava Topping just before you are ready to complete the cake.
• When the cake is well chilled, remove from the refrigerator. Place one (1) cake layer onto a cake plate and spread top with 1/2 of the lukewarm Guava Topping. Top with the remaining cake layer. NOTE: To keep cake from sliding to one side, insert a long wooden skewer into the middle and all the way to the bottom. Spread Guava Frosting on sides and top of the cake. Spread the remaining Guava Topping on top of the cake.
• Store cake in the refrigerator until serving time.
• Makes 1 large cake, approximately 16 servings.
• In a large bowl, beat cream until soft peaks form. Gradually add sugar, beating until stiff peaks form. Fold in guava juice concentrate, blending well. Store in refrigerator until read to spread on the cake.
• In a small bowl, combine cornstarch and water until cornstarch is dissolved.
• In a small saucepan over medium-high heat, bring place guava juice concentrate just to a boil; reduce heat to low. Add cornstarch mixture and stir until mixture thickens to a sauce-like consistency. Remove from heat and let cool to lukewarm before spreading on the cake.

HAWAIIAN PASSION FRUIT CHIFFON PIE (LILIKOI CHIFFON PIE)

Steps:

• Make your pie crust if using the recipe I linked from Serious Eats or your own, or use a store bought crust. You can make the pie crust a day ahead of time and freeze it. For the pie filling: Set a pan of water over medium high heat and bring to a steady simmer. Make sure the water level is low enough that a bowl set on top wont touch it. Lower the heat slightly and keep simmering. In a small bowl add the 4 tablespoons of cold water and sprinkle the gelatin over to soften. In a bowl that will fit over the pan of simmering water, whisk the egg yolks until thickened and lighter in color, add in passion fruit pulp and juice ( or puree), zest, 1/2 cup of sugar and salt. Set over the pan of simmering water and whisk until thickened. About 8-10 minutes. Make sure to stir constantly so the egg doesn't scramble. Add in the softened gelatin and stir until melted. Remove from heat and cool until thickened and slightly congealed on top. Whip the egg whites until foamy, slowly add in the remaining sugar and then whip until stiff peaks are formed and the meringue is glossy. Fold into the passion fruit mixture and stir until fully combined. Fill the pie crust with the mixture and chill at least 4 hours up to overnight. To make the frosting: Using the same double boiler method as the pie filling, set a pan of simmering water over the stove. In a bowl that fits the pan but won't be touching the water, whisk the frosting ingredients except for the vanilla for one minute using a hand mixer. Set the bowl over the simmering water and continue to mix on high for 7 minutes. Remove from heat and mix in the vanilla extract. Let cool slightly then spread on the top of the chilled pie. Garnish with passion fruit pulp over the top and serve.

GUAVA CHIFFON CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare three 9-inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
• Sift together the flour with 2/3 cups of sugar, the baking powder, and salt into a large bowl. In a separate bowl, beat together the oil, water, nectar, yolks, vanilla, and lemon zest until well combined. Pour the yolks into the flour, and mix until the batter is smooth, mix in food coloring until desired shade is reached. Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form. Gradually add the 1/2 cup of sugar, and beat until stiff. Gently fold whites into batter. Pour into prepared cake pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.

GUAVA OR LILIKOI CHIFFON BARS

Steps:

• Crust: Cut margarine into flour and sugar until crumbly. Add nuts. Press into 9x13 pan. Bake 15 - 20 min at 350-degrees. Cool. Filling: Beat cream cheese and Cool Whip until smooth. Spread over cooled crust. Topping: Dissolve gelatin in 1/4 c. water and set aside. Cook egg yolks, 1/2 c. sugar and guava concentrate until thick. Add gelatin and stir until dissolved. Cool, then add lemon juice. Beat egg whites and slowly add 1/4 c. sugar. Beat until stiff peaks form. Fold guava mixture into meringue and pour over cream cheese filling. Chill. Optional: may substitute lilikoi concentrate for guava.