Guava Chiffon Cake - cooking recipe

Ingredients

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 frozen guava juice concentrate, 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
guava
4 egg yolks
1/2 cup sugar
3/4 cup frozen guava juice concentrate, undiluted
1 cup whipping cream
1/4 teaspoon vanilla
guava topping
2 tablespoons cornstarch
1/2 cup water
1 pinch salt
12 ounces guava juice
1 teaspoon lemon juice
1 slightly beaten egg yolk
1 tablespoon butter

Preparation

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.