Guava Chiffon Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 5mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement