Guava Chiffon Cake

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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== Contributed by: ==
* World Recipes Y-Group
Category:World Recipes