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Guava Chiffon Cake
March 23, 2007

The cake was moist and light, but needed a little something more. I decided to try and duplicate the way the cake is served from this well known Hawaiian Bakery in LA. I began by making a filling combining 2 cups guava nectar and 1/4 cup sugar. Bring to a boil and remove from heat. Blend in 1/4 cup cornstarch mixed with a small amount of water. Let cool. Frost each layer with whipped cream and some guava filling. You can then frost the entire cake with whipped cream. For color, you can also spread some of the filling on the top of the cake. Chill before serving. Not exactly the same as the Hawaiian bakery, but close enough to satisfy my tastebuds.

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