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Guava Chiffon Cake

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Guava Chiffon Cake


2 cups sugar

3 cups cake flour

1 teaspoon salt

3/4 teaspoon baking powder

1 cup vegetable oil

5 large eggs

1/2 cup guava juice concentrate (nectar)

1 teaspoon vanilla

1/2 teaspoon red food coloring

16 large egg whites

1 1/4 cups sugar

1 pinch cream of tartar


1 quart whipping cream

1 cup guava juice concentrate


1 cup guava juice concentrate

1 tablespoon cornstarch

2 tablespoons water


Sift 2 cups sugar, cake flour, salt and baking powder together.

Blend together oil, whole eggs, guava juice, vanilla and food

coloring in a large bowl. Add dry ingredients, mixing at medium

speed for 5 minutes. In a clean mixing bowl, whip egg whites

until triple in volume. Slowly add 1 1/4 cups sugar and cream

of tartar.

Whip eggs whites until soft peaks form. Fold first mixture into

egg white mixture and mix until smooth. Pour batter into two

9-inch round, ungreased cake pans (filled to the top) and bake

at 350*, 18-20 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 Glaze.

Whip cream at high speed until soft peaks form. Fold in guava

juice concentrate and blend well. Use to ice and fill cake.


Mix cornstarch with water until cornstarch is dissolved. Bring

Guava juice to a quick boil, add cornstarch mixture and stir.

Simmer until mixture thickens to sauce-like consistency.

Remove from heat, cool and chill well before topping cake.

12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)12:17, 13 May 2007 (MDT)World Recipes



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