Mutual Publishing has a mini cookbook out, ‘Hawaii’i Does Desserts.’
Desserts are popular with locals as it is often a dish someone would bring at a potluck. Here’s a recipe for guava chiffon cake, surely a crowd pleaser!
Guava Chiffon Cake
Serves 12 to 16
2-3/4 cups cake flour
3/4 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 and undiluted
5 egg yolks, slightly beaten
2 teaspoons vanilla extract
2 to 3 drops red food coloring (you can also use red beet powder)
Meringue:
7 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Preheat the oven to 325 degrees and lightly grease the bottom and sides of two 9-inch round cake pans.
Sift together cake flour, sugar, baking powder, and salt. Make a well in the center; add the oil, water, guava juice, egg yolks, and vanilla. Beat with a spoon until mixture is smooth. Add food coloring or beet powder and mix. Set aside.
To make the meringue, beat the egg whites with cream of tartar until soft peaks form. Gradually beat in the sugar until very stiff.
Gently fold the batter into the meringue until barely mixed. Pour into cake pans. Bake for 35 to 40 minutes until a pick inserted in the center comes out clean. Remove from the oven and invert on a rack to cool completely.
To finish the cake, frost the side of the cake and between the two rounds with the frosting below:
Guava Chiffon Frosting:
4 egg yolks
1/2 cup sugar
3/4 cup guava juice concentrate, thawed and undiluted
1 cup whipping cream
1/4 teaspoon vanilla extract
Beat the egg yolks and sugar until lemon-colored; add the guava concentrate, place in a saucepan, cook over low to medium heat until thick, about 8 minutes. Remove from the heat and chill. Whip cream and vanilla, then fold into the guava mixture.
Guava Gel Topping:
1 tablespoon cornstarch
1/2 cup water
Pinch of salt
1 (12 ounce) can guava juice concentrate
1 teaspoon lemon juice
1 egg yolk, slightly beaten
1 tablespoon butter
Mix cornstarch with water in a saucepan. Stir to dissolve lumps. Add the salt, guava juice and lemon juice, and egg yolk. Cook over low heat until thick, stirring constantly. Remove from heat and add the butter. Cool slightly.
Note: it’s easier to spread the Guava Gel Topping when it is still warm.
Cream Cheese Frosting
2 (8 ounces) packages cream cheese, softened
1/2 cup butter, softened
3 cups confectioners sugar, sifted
1-1/2 teaspoon vanilla extract
Mix the cream cheese and butter together until creamy. Add the confectioners sugar 1/2 cup at a time and mix until incorporated between each cup. Add in the vanilla extract and beat until well blended. Mixture should be light and fluffy.
Mochiko
Shortbread Cookies
Makes 4 dozen
2 cups (4 sticks) butter, softened
1-1/2 cups sugar
2 teaspoons pure vanilla extract
2 teaspoon baking soda
3 cups all-purpose flour
1 cup mochiko
1 cup macadamia nuts (optional)
Preheat the oven to 350 degrees. Cream the butter and sugar until light and fluffy. Add the vanilla extract. Mix well. Add the baking soda, flour, mochiko and nuts, if using. Blend well. Drop by rounded teaspoons onto cookie sheets and bake at 350 degrees for 15 to 20 minutes or until slightly golden.
Macadamia Nut Cheesecake Bars
Makes 2 dozen
“Delicious! These bars are packed with the rich flavors of cream cheese and macadamia nuts-certainly worth an afternoon break with milk, coffee or tea.”
1 cup flour
1/3 cup butter, softened
1/3 brown sugar, packed
1/2 cup chopped macadamia nuts
1 egg, beaten
1 (8 ounce) package cream cheese, softened
1/4 cup sugar
2 tablespoons milk
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
Fresh fruit slices or choice, optional
Preheat the oven to 350 degrees. Combine flour, butter and brown sugar in a mixer bowl; mix on low speed until mixture is mealy. Stir in nuts, set aside one cup for the topping. Press the remainder into an ungreased 8-inch square pan. Bake for 12 to 15 minutes or until light brown. Combine remaining ingredients in a small mixer bowl; beat well on medium speed; pour over the baked crust and spread evenly. Sprinkle with the reserved 1 cup flour mixture. Bake for an additional 15 to 30 minutes.
Cool; cut into bats. If desired, top with fresh fruits to serve.
Email Audrey Wilson at audreywilson808@gmail.com.
