Guava Chiffon Cake Instructions

• Sift 2 cups  flour,  salt, and baking powder together.
• Blend together oil, whole eggs, guava juice, vanilla, and coloring in a large bowl.
• Add dry ingredients, mixing at medium speed for 5 minutes. 
• Whip egg whites until triple in volume. 
• Slowly add 1 1/4 cups sugar and cream of tartar. 
• Whip egg white mixture until soft peaks form. 
• Fold guava mixture into egg white mixture and mix until smooth. 
• Pour batter into two 9-inch rounds (ungreased) and bake at 350° for 30 minutes or until done. 
• Remove from oven, immediately turn cake over onto a rack. 
• Cool with pan in place. Place in freezer until firm, then fill and ice with Guava Icing (work fast, as icing will melt).
• Fill center of top with well-chilled Guava Claze.

Guava Icing Ingredients

Guava Icing

• Whip cream at high speed until soft peaks form. Fold in guava nectar concentrate and blend well.

Guava Glaze

• Dissolve cornstarch in water.
• Bring guava nectar concentrate to a quick boil.
• Stir in cornstarch. 
• Simmer until mixture thickens. 
• Chill well before topping cake.

Serve Chilled.