Layered Lilikoi Cake Recipes

LAYERED LILIKOI CAKE

Steps:

• To make cake:.
• Bake cake according to package directions substituting lilikoi juice for water.
• For chiffon:.
• Beat egg yolks and sugar until lemon-colored; add Lilikoi juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
• Remove from heat and chill.
• Whip cream and vanilla, then fold into Lilikoi mixture.
• Frost sides of cake; cover top with Lilikoi topping.
• Makes enough to frost one cake.
• If layering an 11-by-13-inch cake, double this recipe.
• For Gel Topping:.
• Mix cornstarch with water to dissolve all lumps.
• Add salt, Lilikoi and lemon juices and egg yolk.
• Cook over low heat until thick, stirring constantly.
• Remove from heat and add butter.
• Spread when slightly cooled but still warm.
• To assemble cooled cake:.
• Thickly frost the cake with all of the Chiffon frosting mixture.
• Glaze the top of the cake with lilikoi gel.
• Refrigerate until ready to serve.

LILIKOI PASSIONFRUIT CURD CAKE

Steps:

• Preheat your oven to 350 degrees, and make sure one of your racks is on the middle level.
• Choose your cake pan(s) and butter (and flour) generously.
• Combine your dry ingredients: Sift the flour, baking powder, and salt into a small/medium-sized bowl and set aside.
• Combine your wet ingredients: In a separate medium-sized bowl (or mixer) beat the butter with the whisk or paddle attachment for about three solid minutes.
• You want the butter to be smooth and creamy before you add any of the rest of the ingredients.
• Now add the sugar(s) and beat some more - another three minutes minimum.
• Scrape down the sides of the mixing bowl once or twice during the process so you end up with a nice, even, creamy butter/ sugar blend.
• Add the eggs one at a time: After you add each egg, mix until the egg is fully incorporated and the batter is smooth and creamy - scrape down the sides of the bowl now and then along the way. (If you don't beat well enough at this stage you'll end up with little butter/sugar flecks throughout your batter in the end).
• After the eggs are well incorporated stir in the vanilla extract.
• Combine wet and dry ingredients: Dump the dry ingredients into the mixing bowl and gently fold in the flour.
• You don't want to over mix the batter at this point, so continue to fold the flour in until the last of the flour just barely disappears.
• Get ready to bake: Scoop half of the cake batter into the prepared cake pan.
• It is pretty thick, so you may need to spread it around a bit with the back of a spoon.
• Now take about 1/2 of your curd and cover the batter, staying clear of the sides of the pan if possible.
• Add the rest of the cake batter and smooth out the top until it is level if you need to. Now you are going to finish off the top of the cake with some curd swirls.
• Plop big spoonfuls of the remaining lilikoi curd and plop them on top of the cake (again staying clear of the sides of the pan if possible).
• Drag a butter knife through the curd in a loop-de-loop motion so the cake batter swirls with the curd and you get a marble effect.
• Bake for 50-60 minutes (depending on pan
• shape/size), or until the cake bounces back a bit when you push the top of it with your finger - it will be very moist (see picture), so don't overcook - trust your eyes, nose, and instinct.
• Let cool and serve at room temperature dusted with a bit of powdered sugar (I bet ginger-kissed, loosely whipped cream would also go well with this).

HAWAIIAN PASSIONFRUIT CHIFFON CAKE

Steps:

• Preheat oven to 350 degrees, placing oven rack in center of the oven.
• Prepare Lilikoi pudding before making cake.
• Place water, sugar and salt in a medium saucepan and heat to boiling over medium heat. Meanwhile, mix the water, juice, and cornstarch in a separate bowl to form a slurry.
• Add the slurry to the sugar mixture, stirring constantly. Continue stirring until the mixture thickens and becomes more transparent; cook and stir for three more minutes.
• Remove the pudding from heat and add the butter, stirring until completely incorporated.
• Pour the mixture into another container, cover with plastic wrap and cool on the counter at least an hour, stirring occasionally. Place in refrigerator while the preparing the cake.
• Grease the 9" x 13" cake pan as directed on the cake mix, set aside.
• Beat separated, room temperature egg whites until stiff peaks form, mixing in the two tablespoons sugar. Set aside.
• Mix together the cake mix, oil, water, juice, egg yolks and 1/4 cup sugar per package directions. Stir in half of the egg whites, then gently fold in the rest of the egg whites until incorporated into the batter.
• Pour cake mix into prepared pan; bake as directed. Remove from oven when toothpick poked into the center of the cake comes out clean. Place cake on a rack to cool.
• Once the cake has cooled and the Lilikoi pudding has thickened to a spreadable consistency, pour the pudding over the top of the cooled cake and spread to an even layer.
• Cover the cake and place in the refrigerator until the pudding layer has completely set; usually a couple of hours.
• When ready to serve, beat the whipping cream until peaks form, adding powdered sugar to sweeten as desired. Serve the cake either "frosted" with the whip cream, or dolloped on individual slices of cake.
• NOTE: I use Duncan Hines regular cake mix, Not the butter recipe. I use Goya Passionfruit juice, available in the Ethnic frozen foods section of your grocery or Hispanic market.