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Guava Chiffon Cake
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
65 minutes
Tropical Hawaiian cake: Moist, fluffy layers topped with coconut or cream cheese frosting - perfect for any island-themed celebration!
Ingredients:
  • 2.25 cups all-purpose flour
  • 0.66666668653488 cup white sugar
  • 1 tablespoon baking powder
  • 0.5 cup vegetable oil
  • 0.5 cup water
  • 6 fluid ounces guava nectar
  • 5 egg yolks
  • 2 teaspoons vanilla extract
  • 2 teaspoons grated lemon zest
  • 3 drops red food coloring
  • 8 egg whites
  • 0.5 teaspoon cream of tartar
  • 0.5 cup white sugar
Instructions:
  • Preheat your oven to 325 degrees F (165 degrees C). Lightly grease three 9-inch cake pans, dust with flour, and shake out any excess.
  • Combine flour, 2/3 cups of sugar, baking powder, and salt in a large bowl by sifting them together. In another bowl, mix oil, water, nectar, egg yolks, vanilla, and lemon zest until fully combined. Pour this mixture into the flour and stir until smooth. Add food coloring to reach the desired shade. In a separate clean bowl, whip egg whites with cream of tartar until soft peaks form. Slowly add 1/2 cup of sugar and continue beating until stiff peaks form. Gently fold the egg whites into the batter. Pour the batter into prepared cake pans.
  • Bake until a toothpick inserted in the center comes out clean, approximately 25 minutes. Gently loosen the cake by running a metal spatula or knife around the edges, then cool in the pans for 10 minutes before flipping onto a cooling rack.

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