Guava Chiffon Cake - Prepare from Scratch

      Guava cake is thought to have originated in the mid to late 20th century, reflecting the increasing trend of using tropical fruits in Western and European desserts. Although guava is not originally from Hawai‘i, it flourishes in the islands' tropical environment and has gained popularity as a flavor in various confections, beverages, and baked goods. This dessert represents the local food culture of Hawai‘i, often referred to as “local kine grinds” or “grindz,” which merges various ethnic influences, including Japanese, Filipino, and Portuguese, with Hawaiian traditions. It showcases how Hawaiians adapted and utilized available ingredients to create community-oriented, shareable dishes. Our take on the classic guava cake involves creating a vertical chiffon cake roll filled with sweet-tart guava preserves.

      **Yields 1 (8-inch) cake**

      - 4 large eggs (200 grams), at room temperature

      - ¾ cup (150 grams) granulated sugar

      - 2 teaspoons (12 grams) vanilla bean paste

      - 1 cup (125 grams) all-purpose flour

      - 1 teaspoon (5 grams) baking powder

      - ½ teaspoon (1.5 grams) kosher salt

      - ⅓ cup (80 grams) sour cream, at room temperature

      - ¼ cup (56 grams) vegetable oil

      - Vanilla Simple Syrup (recipe follows)

      - Whipped Cream Cheese Filling (recipe follows)

      - 1 (13-ounce) jar (370 grams) guava preserves*

      Begin by preheating the oven to 350°F (180°C). Lightly spray the bottom of a 17½x12½-inch rimmed baking sheet with flour baking spray. Line the bottom of the pan with parchment paper and lightly spray the parchment as well. In a heatproof bowl of a stand mixer, whisk together the eggs, granulated sugar, and vanilla bean paste by hand. Set the bowl over a saucepan of simmering water and cook, whisking continuously, until an instant-read thermometer reads 110°F (43°C). Carefully return the bowl to the stand mixer, and using the whisk attachment, beat on high speed until thick, approximately tripled in volume, and reaches a ribbon-like consistency, about 3 to 4 minutes.

      In a separate medium bowl, sift together the flour, baking powder, and salt. Gently fold the flour mixture into the egg mixture in two additions until just combined, using a large balloon whisk. In a small bowl, whisk together the sour cream and oil. Transfer 1 cup (112 grams) of batter to another small bowl and mix in the sour cream mixture until well combined. Then, fold the sour cream mixture into the main batter in two additions just until blended. Pour the batter into the prepared pan and level it with an offset spatula, minimizing the number of strokes.

      Bake for 11 to 13 minutes, or until set and the top springs back when gently touched. Let the cake cool completely in the pan on a wire rack. If necessary, run a knife along the edges of the pan to loosen the cake. Using a serrated knife, cut the cooled cake into four rectangles measuring 12x4 inches, ensuring to cut through the parchment as well; scissors may be used if needed. (There will be some leftover cake that can be saved for another use if desired.) Lightly brush each rectangle with Vanilla Simple Syrup (you will have extra syrup). Lift each piece out of the pan, keeping the parchment attached. Spread 2 tablespoons (40 grams) of guava preserves on each rectangle, followed by ½ cup (63 grams) of the Whipped Cream Cheese Filling on each piece.

      Starting from one short edge, roll up one rectangle into a log, removing the parchment as you go, and place it in the center of a cake plate. Be cautious not to roll it too tightly to avoid cracking. Carefully wrap a second rectangle around the center roll, using the parchment to assist. Repeat with the remaining cake rectangles to create a spiral.

      Fill a pastry bag fitted with a medium open star piping tip (Ateco #825) with 1 cup (126 grams) of Whipped Cream Cheese Filling. Spread the remaining filling on the top and sides of the cake. Spoon additional guava preserves on top, leaving about a ½-inch border around the edges. Pipe whipped filling along the edges. Refrigerate the cake for at least 2 hours before serving. Store in an airtight container in the refrigerator for up to 3 days.

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      **Vanilla Simple Syrup**

      **Yields about ⅓ cup**

      - ¼ cup (60 grams) water

      - 2 tablespoons (24 grams) granulated sugar

      - 1 teaspoon (6 grams) vanilla bean paste

      In a small saucepan, bring ¼ cup (60 grams) of water and sugar to a boil over