This Chiffon cake has three delicious Hawaiian flavors; guava, passion fruit, and lime. It is filled and frosted with Chantilly cream filling mixed with fresh strawberries, and peaches. It is topped with whipped cream rosettes and fresh purple orchids. The taste of the Islands in every bite!
Lilikoi-Passion Fruit, guava and lime-Chiffon cake recipe is a delicious Hawaiian cake perfect for any luau party or Hawaiian celebration.
I based my cake on the Kings Hawaiian Paradise Delight cake. I made my first attempt here, and it turned out delicious. However, this time I added fresh fruit into the filling, and I think this made it much better. The fresh purple orchids really added something special.
This time, I found a specialty produce store and found passion fruit, guavas, and key limes. I made a puree out of these fruits, and added to them to the chiffon cake. It really made the flavors of the cake pop!
These are passion fruits. To make the puree you simply scrape out the insides of 10 passion fruits into a food processor. Process the pulp for a few seconds, then press the flesh through a sieve.
These are guavas. To make the puree, cut them up in four sections. Cook them in some water in a sauce pan for about three minutes until they are soft. Press them with a spatula through a sieve.
- 2 1/4 cups of flour
- 2/3 cups of white sugar
- 1 tbsp. baking powder
- 1 tsp salt
- 1/2 cup vegetable oil
- 1/2 cup water
- 2 oz. key lime juice
- 2 oz. guava puree
- 2 oz. passion fruit puree
- 5 egg yolks
- 2 tsp vanilla extract
- 2 tsp grated lemon zest
- liquid food coloring : yellow, red and green
- 8 egg whites
- 1/2 tsp cream of tartar
- 1/2 cup white sugar
- 1 eight oz. package reduced fat cream cheese (room temperature)
- 1/2 cup of white sugar
- 1 tsp vanilla extract
- 1/8 tsp almond extract
- 1 quart of heavy or regular whipping cream
- Grease three pans with shortening and flour them.
- Preheat oven to 325 F
- Sift together flour with 2/3 cup of sugar, baking powder, salt-set aside.
- In another bowl, beat together oil, water, yolks, vanilla and lemon zest until well combined.
- Mix yolk mixture into flour mixture until smooth. At this point, the consistency should almost be like cookie dough. Divide the batter into thirds and put each into a separate bowl.
- In each separate bowl of batter, add one kind of nectar/juice. Once mixed in, you will need to add the food coloring- green for the lime layer, orange for the passion fruit layer and red or pink for the guava layer. Use your own judgment on how many food coloring drops to use and bear in mind that you will be adding eggs whites later which will lighten the batter.
- In another bowl, beat egg whites and cream of tartar until soft peaks are formed. Then slowly add the 1/2 cup of sugar and beat until stiff. Then you will need to take 1/3 of the egg white mixture and fold it into each bowl of batter. Then pour each into a separate pan.
- As far as the separation of batter I divided mine by sight. However, if you want to be more exact, you can weigh the batter and divide by weight and measure the whipped cream by cups and divide that way.
- Put each pan into the oven.
- Bake for 35-40 minutes or until toothpick comes out clean
- *Do not over mix! Also, do not over bake! take out of oven immediately before the sides start to pull away from the pan. I take these cakes out of the pan right away and put on a cooling rack. If you take them out before they have cooked too long, you should not have any brown on top or bottom of pan. After they are completely cool, you can use a cake leveler to level out the cakes and make them the exact same height.
- Combine all ingredients except the whipping cream by using a regular or stand mixer. Whip until it is smooth and creamy. While the mixer is still running, slowly add the cream. Continue to whip until stiff peaks form.
- For an 8 inch cake
- Put an 8 inch cardboard cake board onto a turn table. Secure with tape or non slip piece.
- Put a dollop of frosting onto cake board
- Put green cake onto cake board.
- Measure one cup of frosting and spread evenly onto green cake.
- Put orange cake on top of filling
- Measure one cup of frosting and spread evenly onto orange cake
- Frost the whole cake and use off set spatula or bench scraper to smooth it.
- Make sure top of cake is level and smooth
- Fill pipe bag with frosting and pipe desired border around cake. Add flowers if desired.
- Keep refridgerated
Photography by Wendy Cox Photography