Royal Hawaiian Chiffon Cake Recipes

HALEKULANI HOTEL COCONUT CAKE

Steps:

• To prepare the cake, preheat the oven to 350°F Grease and flour a 9-inch springform pan.
• To prepare the cake, sift together cake flour, 2/3 cup sugar, salt and baking powder in a small bowl. In separate bowl, combine oil, egg and water; add to flour mixture. Mix until smooth.
• Whip egg whites and cream of tartar. Gradually add 1/2 cup sugar and whip until stiff peaks form. Fold egg whites into batter until just combined.
• Pour into pan and bake about 30 minutes or until center is set. Remove from pan set aside to cool. Store in the refrigerator several hours before cutting.
• To prepare the pastry cream, combine 1 3/4 cups milk, sugar, salt and vanilla in a medium saucepan. Cook over medium-high heat until tiny bubbles form.
• Combine remaining milk with cornstarch; add eggs and beat several times. Add ½ cup hot milk mixture to egg mixture; mix well. Pour egg mixture back into milk mixture in saucepan. Cook over medium heat, stirring constantly until thick. Remove from heat and stir in butter. Scrape custard into a bowl. Cover with plastic wrap. Store in the refrigerator.
• To prepare the whipped cream, combine heavy cream and sugar in a mixing bowl and whip until stiff peaks form.
• Add 1 cup of whipped cream, amaretto and 1 1/4 cups coconut to pastry cream; stir well. Set remaining whipped cream and coconut aside.
• When cake is completely cooled, cut into three layers using a serrated knife. Place one layer on a 9-inch cake board or a serving plate. Place half the pastry cream on top and spread to edge evenly. Place second layer of cake on top of pastry cream and spread remaining pastry cream on top. Place third layer of cake on top. Frost top and sides of cake with remaining whipped cream and sprinkle with 1/2 cup coconut.

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.

ORANGE CHIFFON CAKE

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, combine the flour, sugar, salt and baking soda. In a bowl, whisk the egg yolks, orange juice, oil and orange zest; add to dry ingredients. Beat until well blended. , In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Fold into orange mixture. , Gently spoon batter into an ungreased 10-in. tube pan. Cut through the batter with a knife to remove air pockets. Bake on the lowest rack at 350° for 45-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. , For glaze, melt butter in a small saucepan; add remaining glaze ingredients. Stir until smooth. Pour over top of cake, allowing it to drizzle down sides.

ROYAL HAWAIIAN WEDDING CAKE

Steps:

• Mix together all cake ingredients for cake.
• Divide into (3) 8 or 9 inch greased and floured cake pans.
• Bake according to box directions.
• Cool cakes on wire racks while making frosting.
• While cakes are baking and cooling, soak the pineapple with the rum for about 30 minutes.
• Mix in pudding and let sit until in a gelled state.
• Whip the two pints of heavy whipping cream (put metal mixing bowl in freezer along with beaters before whipping. For best results-I also put pints into freezer for several minutes before whipping too.)
• Whip cream until firm-watch it so it doesn't become butter-that's going too far!
• Carefully fold the pudding mixture into the whipped cream.
• Toast the coconut in oven til lightly browned.
• Alternate layers of cake with thick layers of whipped cream.
• Garnish with toasted coconut and cover with plastic wrap.
• Refrigerate until the next day. (I have found that if you do not wait and let these flavors meld for at least 8 hours, you end up taking a bite of cake and frosting that has pieces of pineapple loaded with rum, and just doesn't taste good!).