This recipe yields two 3 layer cakes.
The following batter & meringue recipe makes 1 layer for 2 cakes.
Make the batter/ meringue a total of 3 times, one for each flavor.
This is a total of 21 eggs.
See comments below for a simplified recipe.
Batter
Sift together:
2 3/4 cups cake flour
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon salt
Add:
1/2 cup oil
1/2 cup water
3/4 cup guava juice concentrate, thawed, undiluted *
5 egg yolks, slightly beaten
2 teaspoons vanilla
Beat until smooth.
Add:
2-3 drops red food coloring*
Set aside.
Meringue:
Beat until soft peaks form:
7 egg whites
1/2 teaspoon cream of tartar
Gradually add:
1/2 cup sugar
Beat until stiff.
Gently fold meringue into batter until barely mixed.
Grease the bottom of two round cake pans.
Divide the batter between the two pans.
Layer 1: Guava & red food coloring, as written above.
* Layer 2: Replace guava with passion fruit nectar and use yellow food coloring
* Layer 3: Replace guava with frozen limeade and use green food coloring
Bake @ 325, 35-40 minutes or until a pick inserted in the center comes out clean.
Invert on a rack to cool completely.
The original cake calls for a whipped cream frosting, but I use a basic cream cheese frosting.
Any basic white frosting will do.
