Chantilly Lace Cupcakes

Liliha Bakery is an unassuming late night eatery that has been a local favorite for decades. You can stroll in at 3 am and order a loco moco, or at noon and get a plate lunch of your choice, but what you must get is the Chantilly Lace Cake. The thought of it makes me homesick.

The cake is similar to a German chocolate cake, but lighter. The icing taste like custard. It's very rich and creamy. Both cake and icing go well with pecans, coconut, macadamia nuts, or shaved chocolate.

I've been searching for a recipe for years and I think this came pretty close. Certainly, there's nothing like a short flight to the islands and driving to Liliha Bakery after a day in the sun.

It's been a busy several months and I've really been neglecting my recipes. I'll have to upload better photos the next time I make these, but after baking till 1 am, photos were the last thing on my mind.

Chantilly Icing Recipe

1 C Butter (2 sticks)
1 1/4 C sugar
6 Egg Yolks
2 1/2 tsp Vanilla Extract
12 oz Can Evaporated Milk

Combine all ingredients and cook on low/medium heat until the consistency of apple sauce. Cover with plastic wrap directly on surface of icing. Chill completely.

Tip: Towards the end the icing starts to splatter. Turn the heat to low to avoid being burn. Trust me, I got right in the forehead and it's not pleasant!


Chocolate Chiffon Recipe

3 Eggs, separated
1 1/2 C Sugar
1 2/3 C Cake Flour
3/4 tsp Baking Soda
3/4 tsp Salt
1/2 C of Cocoa Powder
1/3 C Vegetable Oil
1 C Whole Milk

Preheat oven to 350 F.

Sift 1 cup sugar, cake flour, cocoa powder, baking soda and salt. Mix oil, milk, egg yolks together and mix into dry ingredients. Beat one minute until smooth.

Beat egg whites until frothy. Gradually beat in 1/2 cup sugar until soft peaks form.
Fold into batter mixture.

Cupcakes: Divide into two pans to make 24 cupcakes. Bake for about 15 minutes or till the toothpick comes out clean. This batter does not hold up well so be sure to bake the cupcakes at once. The egg whites in the batter start to deflate and you could end up with dense cakes. I used a piping bag for the frosting but a spatula works too.

Cake: Pour into greased 9 by 9 inch cake pans. Bake for 30-35 minutes. Cool in pans on racks for 30 minutes. Remove from pans and use a sharp knife to split cake layers through the middle into four rounds. Apply frosting and serve.

You could sprinkle on chopped pecans or coconut flakes.

Enjoy!