Guava Chiffon Cake

• 2 1/4 cups cake flour
• 2/3 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup salad oil
• 1/2 cup water
• 1 can (6 oz) frozen guava juice, thawed
• 5 egg yolks
• 2 teaspoons vanilla
• 1 teaspoon grated lemon rind
• Few drops red food coloring
• 1 cup egg whites
• 1/2 teaspoon cream of tartar
• 1/2 cup sugar

Preheat electric oven to 325°F. In a mixing bowl, sift flour with the 2/3 cup sugar, the baking powder, and salt. Make a well in the center; add oil, water, guava juice, egg yolks, vanilla, and lemon rind. Beat until mixture is smooth. Add red food coloring. In large bowl of electric mixer, beat egg whites with cream of tartar until soft peaks form. Gradually beat in the 1/2 cup sugar, beating until stiff peaks form. Gently fold yolk mixture into beaten whites. Pour into an ungreased 10-inch tube pan. Bake 60 to 70 minutes. Makes 16 servings.