Ingredients:
• 2.25 cups – all purpose flour
• 2/3 cup – white Sugar
• 1 tbsp – baking powder
• 1/2 cup – vegetable oil
• 1/2 cup – water
• 6 ounces Guava nectar
• 5 Egg yolks
• 2 tsp – vanilla extract
• 2 tsp – gd Lemon zest
• 3 drops red food colouring
• 8 Egg whites
• 1/2 tsp – Cream of tartar
• 1/2 cup – white Sugar
• 1 tsp – salt
Method:
- Preheat oven to 325.5 F (165.5C).
- Prepare three 9 inch cake pans by lightly greasing them, dusting with flour, and shaking out the excess.
- Sift together the flour with 2/3 cups of sugar, the baking powder and salt into a large bowl.
- In a separate bowl, beat together the oil, water, nectar, yolks, vanilla and lemon zest until well combined.
- Pour the yolks into the flour and mix until the batter is smooth.
- Mix in food colouring until desired shade is reached.
- Beat together egg whites with the cream of tartar in a clean bowl until soft peaks form.
- Gradually add the 1/2 cup of sugar and beat until stiff.
- Gently fold whites into batter.
- Pour into prepared cake pans.
- Bake in preheated oven until a toothpick inserted into the centre comes out clean, for about 25 minutes.
- Run a metal spatula or small knife around the edges of the cake to loosen, and allow to cool in the pans for 10 minutes before inverting onto a cooling rack.