Guava Chiffon Cake

• 2 C Sugar
• 2 1/2 C Cake Flour
• 1 tsp Salt
• 3/4 tsp Baking Powder
• 3/4 C Vegetable Oil
• 4 Eggs
• 1/2 C. Guava Nectar Concentrate, thawed
• 1 tsp Vanilla
• 1/2 tsp Red Food Coloring
• 12 Egg Whites
• 1 1/4 C Sugar
• Pinch of Cream of Tartar
• Guava Icing
• Guava Glaze

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

Guava Icing

• 1 Pint Whipping Cream
• 1 C Guava Nectar Concentrate

1. Whip cream at high speed until soft peaks form.
2. Fold in guava juice and blend well.

Guava Glaze

• 1 C Guava Nectar Concentrate
• 1 Tbsp Cornstarch
• 2 Tbsp Water

1. Dissolve cornstarch in water..
2. Bring guava juice to a quick boil.
3. Stir in cornstarch.
4. Simmer until mixture thickens.
5. Chill well before topping cake.

Special Notes:

1. You can use just about any frozen juice concentrate for this recipe. A product labeled "nectar" will give you a stronger taste than a product simply labeled "juice"
2. For dry climates, try adding 1/2 Cup Water to the 5 eggs before blending together the other liquids.