Ingredients:

Cake:

1 TSP Salt	2 C. Flour (or 2½ C. of Cake Flour)
¾ C. Vegetable Oil	¾ TSP Baking Powder
4 Eggs	½ C. Guava Concentrate, thawed
1 TSP vanilla	½ TSP Red Food Coloring
12 Egg Whites	Pinch of Cream of Tartar
1¼ C. Sugar

Icing:

1 Pnt Whp Cream

1 C Guava Juice Concentrate

Glaze:

1 TBSP Cornstarch	1 C. Guava Juice Concentrate
2 TBSP Water

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Guava Chiffon Cake Instructions:
Sift 2 cups flour, salt, and baking powder together.
Blend together oil, whole eggs, guava juice, vanilla, and coloring in a large bowl.
Add dry ingredients, mixing at medium speed for 5 minutes.
Whip egg whites until triple in volume.
Slowly add 11¼cups sugar and cream of tartar.
Whip egg white mixture until soft peaks form.
Fold guava mixture into egg white mixture and mix until smooth.
Pour batter into two 9-inch rounds (ungreased) and bake at 350° for 30 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 Claze.

Guava Icing Ingredients
1 Pint Whipping Cream
1 C Guava Nectar Concentrate

Guava Icing Instructions
Whip cream at high speed until soft peaks form. Fold in guava juice and blend well.

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Prep Time: 15 minutes | Cook Time: 45 minutes | Ready In: 60 minutes
Serve Chilled

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