GUAVA CHIFFON CAKE

Steps:

• Cake:.
• Preheat oven to 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.
• To make batter, sift together cake flour, sugar, baking powder and salt.
• Make a well in the center; add oil, water, guava juice, egg yolks and vanilla.
• Beat with a spoon until mixture is smooth.
• Add food coloring.
• Set aside.
• To make meringue, beat egg whites with cream of tartar until soft peaks form.
• Gradually beat in 1/2 cup sugar until stiff.
• Gently fold batter into meringue until barely mixed.
• Pour into pan.
• Bake 35-40 minutes, until a pick inserted in the center comes out clean.
• Remove from oven and invert on a rack to cool completely.
• Remove from pan gently.
• Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
• Frosting:.
• Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
• Remove from heat and chill.
• Whip cream and vanilla, then fold into guava mixture.
• Frost sides of cake; cover top with guava topping.
• Makes enough to frost one cake.
• If layering an 11-by-13-inch cake, double this recipe.
• Topping:.
• Mix cornstarch with water to dissolve all lumps.
• Add salt, guava and lemon juices and egg yolk.
• Cook over low heat until thick, stirring constantly.
• Remove from heat and add butter.
• Spread when slightly cooled but still warm.