Guava Chiffon Cake

Recipe View Preheat your oven to 325°F (165°C). (5 minutes) Prepare three 9-inch cake pans by lightly greasing them with butter or cooking spray, dusting with flour, and tapping out any excess.

Recipe View In a large bowl, whisk together the flour, 2/3 cup of sugar, baking powder, and salt. (2 minutes) In a separate bowl, whisk together the vegetable oil, water, guava nectar, egg yolks, vanilla extract, and lemon zest until well combined. (3 minutes) Add the wet ingredients to the dry ingredients and mix until just smooth. Stir in the red food coloring, if using, until you reach your desired shade.

Recipe View In a clean, grease-free bowl, beat the egg whites with cream of tartar using an electric mixer until soft peaks form. (5 minutes) Gradually add the remaining 1/2 cup of sugar, beating until stiff, glossy peaks form. (3 minutes)

Recipe View Gently fold one-third of the beaten egg whites into the guava batter to lighten it. Then, carefully fold in the remaining egg whites until just combined, being careful not to deflate the batter. (5 minutes)

Recipe View Divide the batter evenly among the prepared cake pans. (2 minutes)

Recipe View Bake in the preheated oven for approximately 25 minutes, or until a toothpick inserted into the center comes out clean. (25 minutes)

Recipe View Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. (10 minutes)