Hawaiian Chantilly Cake: Best Authentic Hawaiian Style Cake

Prepare the equipment and ingredients.
Start by preheating the oven to 325°F (160°C). Line four 9-inch cake pans with non-stick baking paper or cooking spray. You can also start with two and bake another batch of batter later.
To save you some time later, make sure that your eggs are separated and standing at room temperature.
Then, boil some water and combine it with the sifted cocoa powder. Whisk to ensure that there aren't any lumps. Set the cocoa powder mixture aside to cool completely.
1 1/2 cups + 2 tablespoons boiled water, 1 cup unsweetened cocoa powder, sifted
Make the cake batter.
In a large mixing bowl, combine the cake flour, fine sugar, baking soda, and salt. Set it aside.
Then, in another bowl, whisk together the egg yolks, vegetable oil, vanilla extract, and the cocoa powder liquid.
Then, add the wet ingredients to the bowl with the dry ingredients. Beat the ingredients together well to ensure they are evenly distributed.
14 eggs, separated, room temperature, 3 1/2 cups cake flour, sifted, 3 1/2 cups fine granulated sugar (castor sugar), 1 tablespoon baking soda, 2 teaspoons salt, 1 cup vegetable oil, 2 tablespoons vanilla extract
Whip the egg whites and finish the batter.
In a clean large bowl, combine the egg whites and cream of tartar. Whisk the egg whites until they form stiff peaks.
Then, using a silicone spatula, mix in a third of the beaten egg whites until they are almost fully incorporated. Then, working much more gently, fold in another third of the beaten egg whites. Again, just before they are fully incorporated, fold in the remaining egg whites.
14 eggs, separated, room temperature, 1/2 teaspoon cream of tartar
Bake the chocolate chiffon cake.
As we have mentioned before, you can use only 2 cake pans at a time if you'd like. After the first batch of layers has baked, clean the pans and bake another batch.
Evenly split the batter between the four cake pans. Then, bake the cakes on the lowest rack in the oven for roughly 25-30 minutes, or until a toothpick comes out clean.
Once the cakes have been fully baked, remove them from the oven and allow them to cool inside the cake pans first for about 10 minutes. Then, remove them from the pan and cool them completely at room temperature.
Make the Chantilly frosting.
In a large mixing pot, combine 4 cups of evaporated milk, fine sugar, egg yolks, butter, and vanilla extract. Place the mixture over low heat and whisk gently and continuously. Whisk until the mixture starts the thicken.
On the side in a small bowl, whisk together the remaining 1/2 cup evaporated milk and corn starch. After it forms a thick slurry, add it to the mixture and keep whisking until it becomes thicker.
Remove the frosting from the heat and allow it to cool in the fridge for roughly 3 hours.
4 1/2 cups evaporated milk, 4 cups fine granulated sugar (caster sugar), 12 egg yolks, beaten, 2 cups butter, softened, 4 tablespoons cornstarch, 2 tablespoons vanilla extract
Assemble the Hawaiian Chantilly cake.
You can level the cake layers by cutting off the dome part to create a flat surface.
Place one layer of frosting on a cake board or serving stand. Then, add a generous amount of Chantilly frosting on the first layer. Spread the frosting towards the outside of the cake, leaving about 1/2 an inch at the edges.
Add another cake layer, then frosting, and continue until you reach the last layer.
For the last layer, you can either beautifully pipe some frosting on top, or simply spread more frosting in a rustic manner. Finally, top the cake with toasted and chopped macadamia nuts and serve!
1 cup chopped macadamia nuts, toasted

Hawaiian Chantilly Cake: Best Authentic Hawaiian Style Cake

Equipment

Ingredients

For the Chocolate Chiffon Cake:

For the Chantilly Frosting:

Instructions

Notes

Hawaiian Chantilly Cake: Best Authentic Hawaiian Style Cake

Equipment

Ingredients 1x2x3x

For the Chocolate Chiffon Cake:

For the Chantilly Frosting:

Instructions

Notes

Ingredients