Guava cake likely emerged in the mid- to late-20th century as part of the growing trend of incorporating tropical fruits into Western- and European-style desserts.Though not native to Hawai‘i, guava thrives in its tropical climate and has become a popular flavor in sweets, juices, and pastries.The dessert embodies Hawai‘i’s local food culture, often called “local kine grinds” or “grindz”—a style that blends numerous ethnic influences such as Japanese, Filipino, and Portuguese with Hawaiian, and represents how Hawaiians adapted and incorporated available ingredients into community-focused, shareable foods.

Our twist on the traditional guava cake is to build a vertical chiffon cake roll and fill it with sweet-tart guava preserves.Guava Chiffon Cake Print Recipe Pin Recipe Makes 1 (8-inch) cake Ingredients  4 large eggs (200 grams), room temperature¾ cup (150 grams) granulated sugar2 teaspoons (12 grams) vanilla bean paste1 cup (125 grams) all-purpose flour1 teaspoon (5 grams) baking powder½ teaspoon (1.5 grams) kosher salt⅓ cup (80 grams) sour cream, room temperature¼ cup (56 grams) vegetable oilVanilla Simple Syrup (recipe follows)Whipped Cream Cheese Filling (recipe follows)1 (13-ounce) jar (370 grams) guava preserves* InstructionsPreheat oven to 350°F (180°C

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