Preheat oven to
325 degrees F. Position oven rack in center of oven. Cover wire cooling
racks with plast wrap.
In an extra-large
bowl of your electric mixer, sift together the cake flour, 3/4 sugar, baking
powder, and salt. Add vegetable oil, guava juice concentrate, beaten egg
yolks, and food coloring (if desired). Beat at medium speed approximately 1
to 2 minutes or just until smooth; remove bowl and set aside.
NOTE: Wash and dry your beaters before proceeding below with the egg whites.
In a large bowl,
beat egg whites and cream of tartar until soft peaks form; add the remaining
1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
Using a rubber
spatula, gently fold 1/3 of the prepared cake mixture into the egg white
mixture until just barely mixed. Gently fold in the remaining cake mixture
just until incorporated. Do not overmix.
Pour the cake
batter into two (2) round, un-greased cake pans (filled to the top); smooth
top with a rubber spatula. Bake 35 to 40 minutes or until a toothpick
inserted in the center comes out clean. NOTE: To
prevent the cake from falling, do not open the oven door until near the end
of the minimum baking time. Remove from oven when done and
immediately invert the cakes onto the prepared wire racks to cool completely
(cool with pan in place - do not remove cake from cake pans). When the cakes
are cool, gently remove from the pans. Place cakes in the refrigerator until
well chilled.
Prepare Guava
Frosting. Prepare Guava Topping just below you are ready to complete the
cake.
When the cake is
well chilled, remove from the refrigerator. Place one (1) cake layer onto a
cake plate and spread top with 1/2 of the lukewarm Guava Topping. Top with
the remaining cake layer. NOTE: To keep cake from
sliding to one side, insert a long wooden skewer into the middle and all the
way to the bottom. Spread Guava Frosting on sides and top of the
cake. Spread the remaining Guava Topping on top of the cake.
Store cake in the
refrigerator until serving time.
Makes 1 large
cake, approximately 16 servings.
Guava Frosting:
1 1/2 cups
heavy cream
1/3 cup powdered (confectioners') sugar
1/2 cup frozen guava juice concentrate, thawed and undiluted
In a large bowl,
beat cream until soft peaks form. Gradually add sugar, beating until stiff
peaks form. Fold in guava juice concentrate, blending well. Store in
refrigerator until read to spread on the cake.
Guava Topping:
1 tablespoon cornstarch
2 tablespoon water
1 1/4 cups frozen guava juice concentrate, thawed and undiluted
In a small bowl,
combine cornstarch and water until cornstarch is dissolved.
In a small
saucepan over medium-high heat, bring place guava juice concentrate just to
a boil; reduce heat to low. Add cornstarch mixture and stir until mixture
thickens to a sauce-like consistency. Remove from heat and let cool to
lukeware before spreading on the cake.
