Ingredients

Cake

2 C Flour (or 2 1/2 Cups of Cake Flour)1 tsp Salt3/4 tsp Baking Powder3/4 C Vegetable Oil4 Eggs1/2 C. Guava Nectar Concentrate, thawed1 tsp Vanilla1/2 tsp Red Food Coloring12 Egg Whites1 1/4 C SugarPinch of Cream of Tartar

Icing

1 Pint Whipping Cream1 C Guava Nectar Concentrate

Glaze

1 C Guava Nectar Concentrate1 Tbsp Cornstarch2 Tbsp Water

** Cooking Tip

In order to get your chiffon cake light and airy, it is important to use aluminum baking pans lined with parchment paper.  Do not oil the pan and do not use teflon coated pans.  By using aluminum baking pans, the cake is able to cling to the sides of the pan while it is rising which gives the cake more volume and a lighter, airy texture which chiffon cakes are known for.  Also ensure that you beat your egg whites but not over beat them.  The last tip is to gently fold in the egg whites and don't over mix...this will keep your chiffon light and fluffy.

Order Aluminum Cake Pan & Parchment Paper

Description

Hawaiian Recipes - Cooking Hawaiian Style - Featuring Ono Authentic Hawaiian Food Recipes, Hawaii-inspired Recipes Contributed By Members. Play Our Spin To Win Contest Sweepstakes, Win 0 Gift Card!

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