Guava Chiffon Cake
2 1/4 cups cake flour
1 1/2 cups sugar, divided
1 tsp baking powder
1/2 tsp salt
3/4 cup guava puree
1/2 cup vegetable oil
1 tsp vanilla extract
8 large egg yolks, room temperature
9 large egg whites, room temperature
a few drops pink food coloring, optional
Preheat oven to 325F. Take out a 10-inch ring pan but do not grease it.
In a medium bowl, whisk together cake flour, 3/4 cup sugar, baking powder and salt.
In a large bowl, whisk together guava puree, vegetable oil, vanilla extract and egg yolks. Whisk in pink food coloring, if using. Whisk in the flour mixture until a thick, uniform batter forms.
In another large bowl, beat egg whites to soft peaks. Gradually blend in the remaining 3/4 cup sugar with the mixer running at high speed. Beat until egg whites reach stiff peaks and are very glossy, about 3-4 more minutes.
Working in 3-4 additions, fold the egg whites into the guava mixture. Fold batter until no streaks of white meringue remain visible. Pour into tube pan.
Bake for 60-65 minutes, or until the cake springs back when lightly pressed. Invert pan onto the countertop to cool completely before removing the cake from the pan and slicing.