GUAVA CHIFFON CAKE
Batter:2-3/4 cups cake flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup salad oil
1/2 cup water
3/4 cup guava juice concentrate, thawed, undiluted
5 egg yolks, slightly beaten
2 teaspoons vanilla
2-3 drops red food coloring
Meringue:7 egg whites
1/2 teaspoon cream of tartar
1/2 cup sugar
Preheat oven at 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.
To make batter, sift together 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, or until a pick inserted in the center comes out clean.
Source: Honolulu All-Star Bulletin
http://archives.starbulletin.com/2000/01/19/features/request.html
