Hawaiian Chantilly Cake

This entry is part 1 of 6 in the series Hawaiian Chantilly Cake

Hawaiian Chantilly Cake Chantilly Cake is one of the absolute best cakes in the world. Found only in Hawaii. If you’ve read my post I’m Dreaming of Cakes, you’ll know how special this cake is and how much I love it. This holiday season, I’d like to share my version of Chantilly Cake –my gift to you, my readers. Thank you so much for reading my blog and following along this past year; it’s been a lot of fun. Although the recipe may seem a bit long, it’s really not as intimidating as it may look. I tried to be very descriptive in my instructions so that they are clear (hopefully they are). Over the next several days, I’ll also be posting a  6 part tutorial, so please stay tuned for that– this cake is really worth making. Chantilly Cake would make a fantastic dessert for your Christmas dinner, or to share at any holiday gatherings.   Liliha Bakery on Oahu makes the best Chantilly Cake. This mom and pop bakery has been around for over 60 years, serving meals in their coffee shop, in addition to a variety of delicious pastries, pies, cookies and cakes.   No trip home  is complete […]

Chantilly Cake Tutorial: Separating the Eggs (Part 2)

This entry is part 2 of 6 in the series Hawaiian Chantilly Cake

Here we start off with some tips for separating the eggs for the chiffon cake portion. You can separate the eggs as soon as you take them out of the refrigerator, as they’re easier to separate cold. The whites though, because they whip up better at room temperature, should be loosely covered and allowed to warm up to room temperature before using in the recipe. Using one of these egg separators makes things go much faster and easier. You can do the passing back and forth of the egg yolk from one half shell of a cracked egg to the other half shell, but you risk knicking the yolk and having it leak into the whites. Any traces of yolk or other fat in the egg whites will prevent them from whipping up. Some people like to just use a clean hand to cup the egg yolk while straining the whites through their fingers, but I like to use a separator to prevent the oils from my hands from getting on the egg whites. Place the egg separator directly onto your measuring cup, crack the egg, and open it onto the separator. Jiggle the separator a bit to get the […]

Chantilly Cake Tutorial: Whipping the Egg Whites (Part 3)

This entry is part 3 of 6 in the series Hawaiian Chantilly Cake

We’ve separated the egg whites from the egg yolks, and now we’re on to whipping them up. In a standing mixer, start whipping the eggs on medium speed. When they become a little frothy, add the cream of tartar. After the egg whites have about doubled in volume, increase the speed to the highest and start adding the sugar, a little at a time, leaving the mixer on. Keep going until soft peaks form. This is too soft. The egg whites can’t even hold their shape when the beater is lifted up. Still a little too soft. Just right– now the peak is able to keep it’s shape. Place the whipped egg whites into one side of a large mixing bowl. The egg whites should be firm enough to stay on one side of the bowl. Be careful not to overbeat the egg whites, as above. Overbeaten egg whites will produce a dry cake. Once you add the sugar, watch closely, as it only takes a  minute or so to reach the soft peak stage.  

Chantilly Cake Tutorial: Mixing the Cake Batters and Baking the Cake (Part 4)

This entry is part 4 of 6 in the series Hawaiian Chantilly Cake

Now let’s prepare the cake batter. Start with unsweetened cocoa. Any of these brands will work, but like anything else, better quality will yield better taste. Pour some boiling water into unsweetened cocoa powder. Mix and blend until smooth. Set aside to cool down a bit.   Whisk together the dry ingredients– cake flour, sugar, baking powder and salt, making sure there are no lumps. Set aside. Most chiffon cake recipes will tell you to sift all the dry ingredients together to get out all the lumps and help create a finer texture in the cake. I’ve just been using my whisk for years and the cakes have turned out fine. Of course it’s better to sift all the dry ingredients together, but unless they are really lumpy, I haven’t found doing so to be crucial.  Dry ingredients may be more prone lumpiness in humid environments though. Pour cocoa mixture into the bowl of a standing mixer, and stir in melted butter and oil. Add in eggs and vanilla. And all of flour mixture. Now mix on low speed until blended, then increase to medium speed and mix for 3 minutes. Pour the chocolate batter into the open side of the […]

Chantilly Cake Tutorial: Chantilly Frosting (Part 5)

This entry is part 5 of 6 in the series Hawaiian Chantilly Cake

The frosting will need to chill for three hours, so plan ahead by baking the chiffon cake the day before, or while the frosting is chilling. Keep in mind though, you should never frost a warm or even lukewarm cake. It’s actually much easier to frost a chiffon cake that has been refrigerated. Melt butter in a medium sized saucepan over medium-low heat. Remove from heat and cool slightly. Mix in evaporated milk, sugar, and vanilla. Whisk in eggs and egg yolks, one at a time.   Return to stove on medium heat.   Bring to a low boil. Allow to cook and bubble for 2 minutes, stirring intermittently.   In between stirring, place 2 T. cornstarch into a mesh strainer, which has been placed in a bowl.   Once the frosting has been allowed to bubble for 2 minutes, remove it from the heat. Quickly shake the cornstarch over the frosting by tapping the strainer against the edge of the pot, while whisking the cornstarch in at the same time. This must be done quickly and vigorously so no lumps have time to form. Alternatively, if you have a sifter that is not hand cranked (because you need to […]

Chantilly Cake Tutorial: Splitting and Frosting Chantilly Cake (Part 6)

This entry is part 6 of 6 in the series Hawaiian Chantilly Cake

Have your cake platter, two flexible cutting mats, a butter knife and a serrated bread knife out and ready. Here I’m using a Tupperware Cake Taker (2 pc set: bottom cake platter + top cover with handle); I’ve found it to work the best over the years. Unless you already own one, I wouldn’t recommend buying an acrylic cake carrier. They are pretty, because the plastic is clear, but are not as sturdy. I had an acrylic one for less than a month when I dropped it (luckily without a cake in it) and the lid cracked apart. I’ve dropped my Tupperware carrier more than a few times in the past dozen years or so, and it’s still going strong. In terms of size, design, durability, and functionality, Tupperware gets my vote. (I am not affiliated with Tupperware in any way, I just like their cake taker.) Run a butter knife around the cake to loosen the cake edges from the pan. Place your cake platter (the bottom of the cake carrier) upside down over the top of the cake pan. Flip it over so the cake is on top of the cake platter. Remove the baking pan and peel […]