AuthorviagelatohawaiiCategoryBaking, Hawaii RecipesDifficultyIntermediate
Choose which method of cake you are using. If you use Nilla wafers, there is no prep. The Nilla wafers will hydrate with the whipped cream and pudding to form thin layers of cake.
If you want to bake a cake using a box mix, use a white cake box mix and follow the instructions on the back of the box.
If you want to bake your own handmade sponge cake, proceed to following the directions below, if you aren't baking the chiffon cake, skip to the next step making the pudding.
Preheat the oven to 350 degrees to bake the Chiffon Cake
Prepare your stand mixer bowl and whisk attachment so they are pristinely clean and dry. If they are not clean, the egg whites will not whip up.
Put 3 egg whites into the bowl and 1/4c sugar and whisk to combine.
Put the bowl on top of a pot with 1 inch of water simmering (the bain marie)
Warm the egg whites in this way while whisking until you reach 165 degrees F
Why do this?
Egg whites need to be at the minimum, room temp to whip up so the proteins relax and can be formed into a new structure. When you work with cold egg whites, they will not whip up at all. Heating to 165 degrees ensures that the proteins relax to the greatest degree which makes your whipping come out perfectly every single time. The success rate and the consistency will yield the most professional and wonderful results for anything requiring egg whites whipped.
Add 1/2 tsp cornstarch
Add 1/2 tsp vinegar
Put the bowl into the stand mixer, use the whisk attachment and whip on medium high speed until you have soft peaks.
Scoop out the egg whites out of the mixer bowl and put into a separate bowl to hold them while you use the mixer bowl for the next steps.
Now that the mixing bowl for the stand mixer is empty, use it to whip the egg yolk mixture. Don't bother washing it, just use the bowl.
In the bowl put:
3 egg yolks
3 whole eggs
3/4 cup sugar
Use the stand mixer with the whisk attachment. Gradually get to the highest speed (going 1 level at a time is healthy for your stand mixer, cranking it from 0 to the highest speed stresses the machine and can cause it to break). Whip it up to twice its volume.
It will get lighter in color, fluffy, and will appear stiffer where you can see the whisk marks as it whips the mixture and it will be at least double in size when ready. Try to match whipping your egg yolks to look like the photo. The color that is acceptable is the light color of American butter, or lighter - the color of pancake batter.
Once the Egg Yolk mix is whipped fluffy and the color of pancake batter or butter, add:
1/4c vegetable oil
2 tsp vanilla extract or 1/8 tsp vanilla bean powder
Turn the mixer on and whisk a little bit just so that the additional ingredients are incorporated. Do not whisk longer than it takes to mix in the oil - you don't want the mixture to go flat and return to a liquid by you overmixing.
Always sift so that you don't have clumps of dry ingredients stuck together. I simply use a sieve and put all the dry ingredients in it. Using my hand, I stir it in the sieve which makes the ingredients mixed as well as sifts them out through the sieve.
In a sieve or sifter:
3/4 c flour (all purpose is fine)
3/4 tsp baking powder (this will guarantee the fluffiness of the chiffon cake)
Starting with the fluffy egg yolk mixture, add the dry ingredients by gradually folding it into the egg yolk mix.
Once you have folded the flour in, fold in the whipped egg whites that you set aside earlier.
What is Folding?
If you only fold by going around and around the bowl, you will never get the middle. I fold by alternating dragging the spatula through the mixture (like you are dividing it in half then going around the bowl making sure you reach the bottom 5 times. Then I drag the spatula through the middle again and repeat. Some people fold using a figure 8 sort of pathway. It's pretty much for the same reason: to get the different mixtures, gently but fairly thoroughly incorporated together.
Prepare a sheet pan with parchment paper and spray it with cooking spray so the cake comes easily off the parchment.
Pour out the mixture onto your sheet pan and spread it so the depth of the batter is about 1/4" thick which is not very thick at all. Think of it as the thickness of a pancake batter in a pan.
The size of the pan is technically called a "half sheet pan" and it's 18"X13"X1" high
Bake for 10 minutes at 350 degrees F
After it's baked it will look like a fluffy brown slightly wobbly baked cake.
If you overbake it, it will appear more and more brown and wrinkly, so if it already looks brown and wrinkly, take it out of the pan and let it cool on the counter.
If you underbake it, it will appear white and very wobbly like jello due to the liquid inside that isn't cooked. If it's not cooked, bake 1 minute at a time longer until it appears fluffy and brown.
Once baked and cool, cut the cake up into squares or cubes 1"X1"
If you are using instant vanilla pudding, simply follow the directions on the box. (Basically, you put milk in the bowl, dump the pudding powder inside, whisk it until it's all dissolved and then stop whisking and let it rest. Within 5 minutes, the liquid will have turned into a thick pudding that will thicken even further when set in the fridge) At this point, peel and cut up the bananas into coins and mix it into the pudding. Skip the instructions for Creme Patisserie and go to the next step of Whipping Cream.
If you want to make your own pudding, follow the directions below for Creme Patisserie.
In a pot using medium heat to get the milk to steaming (but do not boil):
2 cups milk
1/4 cup of sugar
1 vanilla bean scraped and split pod and specks inside the milk, or you can add 2 tsp vanilla extract or 1/8 tsp vanilla powder
Meanwhile, while it is heating gently, separate the eggs.
You will need 8 egg yolks in a bowl, the whites save for another usage (you won't be using the whites for this recipe)
In another bowl mix:
1/4c sugar
3 tbsp cornstarch
At this point, the milk will have heated enough. If you used a vanilla bean pod, remove the pod. Pour the milk into the bowl with the egg yolks and whisk until even and smooth, then pour the mixture back into the pot and put it back on the medium heat. Whisk this egg yolk and milk mixture gently and periodically until it appears to thicken like thin gravy.
Once it starts to look like thin gravy, dump in the sugar and cornstarch mixture and whisk that in. Add the 4 Tbsp of butter as well. Continue heating and whisk it more vigorously because at this point, it's going to thicken quickly. You don't want it to burn or form a crust at the bottom of the pot. Once it resembles a thick gravy take it off the heat, it's done. Put it on the counter so that it can start to cool.
Peel and cut up the 5-6 bananas into coins. Dump all the bananas into the pudding and mix it. Put plastic wrap on the surface of the pudding and put it in the fridge while you work on the whipped cream.
Prepare the gelatin:
If you're using a powdered packet, sprinkle the gelatin over 3 Tbsp water and let it hydrate and gel
If you're using 3 gelatin sheets, prepare a bowl with ice water. Put the sheets in the ice water and let it soak until it becomes hydrated and rubbery.
In a small pot:
Gently heat 1/4c of the whipping cream. Simply hot to the touch or steaming is sufficiently hot. If you accidentally boil the whipping cream, that's fine too, just turn off the heat.
Add in the hydrated gelatin. If using sheets, simply squeeze out the water and add the rubbery sheets to the hot cream. Whisk off the heat until completely melted and smooth and no lumps or clumps of gelatin remain. Set aside to get to room temp on your counter while you whip the cream.
Prepare your stand mixer bowl and whisk attachment so that they are pristinely clean and dry.
Pour in the rest of the COLD whipping cream (1.75 c).
Add 1/4 cup sugar
Whip on the highest speed until you have soft peaks - DO NOT overwhip until it looks grainy. If it starts to look clumpy or grainy, stop whipping.
Fold in the liquid whipped cream that has the gelatin.
Choose the bowl you want to use. If you use a clear punch bowl, you'll be able to see the layers of the pudding. Any bowl, container or casserole dish though is fine.
You will be alternating between the 3 components:
- Whipped Cream
- Vanilla Pudding with Bananas
- Nilla Wafers or Chiffon Cake Pieces
If you are using Nilla Wafers, put down a layer of cookies that are 2 cookies deep. If using cake, put down a single layer of cake
Add a layer of Vanilla Pudding with Bananas
Add a layer of Whipped Cream
repeat for another layer of cake/wafers, pudding and whipped cream
If you have used cake, the dessert will be ready to eat after chilled in the fridge for at least an hour. The longer you chill it, the more set the dessert will become.
If you have used Nilla wafers, the dessert will not be ready to eat until it's been chilled and setting in the fridge for at least 8 hours.
Ingredients
Directions
Choose which method of cake you are using. If you use Nilla wafers, there is no prep. The Nilla wafers will hydrate with the whipped cream and pudding to form thin layers of cake.
If you want to bake a cake using a box mix, use a white cake box mix and follow the instructions on the back of the box.
If you want to bake your own handmade sponge cake, proceed to following the directions below, if you aren't baking the chiffon cake, skip to the next step making the pudding.
Preheat the oven to 350 degrees to bake the Chiffon Cake
Prepare your stand mixer bowl and whisk attachment so they are pristinely clean and dry. If they are not clean, the egg whites will not whip up.
Put 3 egg whites into the bowl and 1/4c sugar and whisk to combine.
Put the bowl on top of a pot with 1 inch of water simmering (the bain marie)
Warm the egg whites in this way while whisking until you reach 165 degrees F
Why do this?
Egg whites need to be at the minimum, room temp to whip up so the proteins relax and can be formed into a new structure. When you work with cold egg whites, they will not whip up at all. Heating to 165 degrees ensures that the proteins relax to the greatest degree which makes your whipping come out perfectly every single time. The success rate and the consistency will yield the most professional and wonderful results for anything requiring egg whites whipped.
Add 1/2 tsp cornstarch
Add 1/2 tsp vinegar
Put the bowl into the stand mixer, use the whisk attachment and whip on medium high speed until you have soft peaks.
Scoop out the egg whites out of the mixer bowl and put into a separate bowl to hold them while you use the mixer bowl for the next steps.
Now that the mixing bowl for the stand mixer is empty, use it to whip the egg yolk mixture. Don't bother washing it, just use the bowl.
In the bowl put:
3 egg yolks
3 whole eggs
3/4 cup sugar
Use the stand mixer with the whisk attachment. Gradually get to the highest speed (going 1 level at a time is healthy for your stand mixer, cranking it from 0 to the highest speed stresses the machine and can cause it to break). Whip it up to twice its volume.
It will get lighter in color, fluffy, and will appear stiffer where you can see the whisk marks as it whips the mixture and it will be at least double in size when ready. Try to match whipping your egg yolks to look like the photo. The color that is acceptable is the light color of American butter, or lighter - the color of pancake batter.
Once the Egg Yolk mix is whipped fluffy and the color of pancake batter or butter, add:
1/4c vegetable oil
2 tsp vanilla extract or 1/8 tsp vanilla bean powder
Turn the mixer on and whisk a little bit just so that the additional ingredients are incorporated. Do not whisk longer than it takes to mix in the oil - you don't want the mixture to go flat and return to a liquid by you overmixing.
Always sift so that you don't have clumps of dry ingredients stuck together. I simply use a sieve and put all the dry ingredients in it. Using my hand, I stir it in the sieve which makes the ingredients mixed as well as sifts them out through the sieve.
In a sieve or sifter:
3/4 c flour (all purpose is fine)
3/4 tsp baking powder (this will guarantee the fluffiness of the chiffon cake)
Starting with the fluffy egg yolk mixture, add the dry ingredients by gradually folding it into the egg yolk mix.
Once you have folded the flour in, fold in the whipped egg whites that you set aside earlier.
What is Folding?
If you only fold by going around and around the bowl, you will never get the middle. I fold by alternating dragging the spatula through the mixture (like you are dividing it in half then going around the bowl making sure you reach the bottom 5 times. Then I drag the spatula through the middle again and repeat. Some people fold using a figure 8 sort of pathway. It's pretty much for the same reason: to get the different mixtures, gently but fairly thoroughly incorporated together.
Prepare a sheet pan with parchment paper and spray it with cooking spray so the cake comes easily off the parchment.
Pour out the mixture onto your sheet pan and spread it so the depth of the batter is about 1/4" thick which is not very thick at all. Think of it as the thickness of a pancake batter in a pan.
The size of the pan is technically called a "half sheet pan" and it's 18"X13"X1" high
Bake for 10 minutes at 350 degrees F
After it's baked it will look like a fluffy brown slightly wobbly baked cake.
If you overbake it, it will appear more and more brown and wrinkly, so if it already looks brown and wrinkly, take it out of the pan and let it cool on the counter.
If you underbake it, it will appear white and very wobbly like jello due to the liquid inside that isn't cooked. If it's not cooked, bake 1 minute at a time longer until it appears fluffy and brown.
Once baked and cool, cut the cake up into squares or cubes 1"X1"
If you are using instant vanilla pudding, simply follow the directions on the box. (Basically, you put milk in the bowl, dump the pudding powder inside, whisk it until it's all dissolved and then stop whisking and let it rest. Within 5 minutes, the liquid will have turned into a thick pudding that will thicken even further when set in the fridge) At this point, peel and cut up the bananas into coins and mix it into the pudding. Skip the instructions for Creme Patisserie and go to the next step of Whipping Cream.
If you want to make your own pudding, follow the directions below for Creme Patisserie.
In a pot using medium heat to get the milk to steaming (but do not boil):
2 cups milk
1/4 cup of sugar
1 vanilla bean scraped and split pod and specks inside the milk, or you can add 2 tsp vanilla extract or 1/8 tsp vanilla powder
Meanwhile, while it is heating gently, separate the eggs.
You will need 8 egg yolks in a bowl, the whites save for another usage (you won't be using the whites for this recipe)
In another bowl mix:
1/4c sugar
3 tbsp cornstarch
At this point, the milk will have heated enough. If you used a vanilla bean pod, remove the pod. Pour the milk into the bowl with the egg yolks and whisk until even and smooth, then pour the mixture back into the pot and put it back on the medium heat. Whisk this egg yolk and milk mixture gently and periodically until it appears to thicken like thin gravy.
Once it starts to look like thin gravy, dump in the sugar and cornstarch mixture and whisk that in. Add the 4 Tbsp of butter as well. Continue heating and whisk it more vigorously because at this point, it's going to thicken quickly. You don't want it to burn or form a crust at the bottom of the pot. Once it resembles a thick gravy take it off the heat, it's done. Put it on the counter so that it can start to cool.
Peel and cut up the 5-6 bananas into coins. Dump all the bananas into the pudding and mix it. Put plastic wrap on the surface of the pudding and put it in the fridge while you work on the whipped cream.
Prepare the gelatin:
If you're using a powdered packet, sprinkle the gelatin over 3 Tbsp water and let it hydrate and gel
If you're using 3 gelatin sheets, prepare a bowl with ice water. Put the sheets in the ice water and let it soak until it becomes hydrated and rubbery.
In a small pot:
Gently heat 1/4c of the whipping cream. Simply hot to the touch or steaming is sufficiently hot. If you accidentally boil the whipping cream, that's fine too, just turn off the heat.
Add in the hydrated gelatin. If using sheets, simply squeeze out the water and add the rubbery sheets to the hot cream. Whisk off the heat until completely melted and smooth and no lumps or clumps of gelatin remain. Set aside to get to room temp on your counter while you whip the cream.
Prepare your stand mixer bowl and whisk attachment so that they are pristinely clean and dry.
Pour in the rest of the COLD whipping cream (1.75 c).
Add 1/4 cup sugar
Whip on the highest speed until you have soft peaks - DO NOT overwhip until it looks grainy. If it starts to look clumpy or grainy, stop whipping.
Fold in the liquid whipped cream that has the gelatin.
Choose the bowl you want to use. If you use a clear punch bowl, you'll be able to see the layers of the pudding. Any bowl, container or casserole dish though is fine.
You will be alternating between the 3 components:
- Whipped Cream
- Vanilla Pudding with Bananas
- Nilla Wafers or Chiffon Cake Pieces
If you are using Nilla Wafers, put down a layer of cookies that are 2 cookies deep. If using cake, put down a single layer of cake
Add a layer of Vanilla Pudding with Bananas
Add a layer of Whipped Cream
repeat for another layer of cake/wafers, pudding and whipped cream
If you have used cake, the dessert will be ready to eat after chilled in the fridge for at least an hour. The longer you chill it, the more set the dessert will become.
If you have used Nilla wafers, the dessert will not be ready to eat until it's been chilled and setting in the fridge for at least 8 hours.