Ingredients
Batter:
2 3/4 cups cake flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup water
3/4 cup guava juice concentrate, thawed, undiluted
5 egg yolks, slightly beaten
2 teaspoons vanilla
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To make batter: Combine 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 sugar until stiff. Gently fold batter into meringue until barely mixed. Pour into lightly greased 11x13 pan or three round cake pans. Bake 35 to 40 minutes, until a pick inserted in the center comes out clean. Cool completely before frosting. To make guava chiffon frosting: Beat egg yolks and sugar until lemon-colored; add guava juice, place in sauce pan, and cook over low to medium heat until thick, about 10 minutes. Remove from heat and chill. Whip cream and vanilla, then fold into guava mixture. Add food coloring and mix gently. Frost cake and enjoy!
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Achievable elevated desserts — laminated doughs, cakes, custards
Rotating stand for smooth cake frosting and decorating
Wire leveler for perfectly flat cake layers
Grade A bourbon vanilla beans for custards, ice cream, extracts
The original Bundt pan — iconic shape, even heat distribution