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.