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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.


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