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Cake:
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Preheat oven to 325 degrees and lightly grease the bottom of an 11-by-13-inch pan.
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To make batter, sift together cake flour, sugar, baking powder and salt.
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Make a well in the center; add oil, water, guava juice, egg yolks and vanilla.
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Beat with a spoon until mixture is smooth.
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Add food coloring.
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Set aside.
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To make meringue, beat egg whites with cream of tartar until soft peaks form.
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Gradually beat in 1/2 cup sugar until stiff.
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Gently fold batter into meringue until barely mixed.
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Pour into pan.
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Bake 35-40 minutes, until a pick inserted in the center comes out clean.
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Remove from oven and invert on a rack to cool completely.
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Remove from pan gently.
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Cake may be cut in half lengthwise and frosted as two layers, using the filling and frosting below.
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Frosting:
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Beat egg yolks and sugar until lemon-colored; add guava juice, place in saucepan and cook over low-to-medium heat until thick, about 8 minutes.
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Remove from heat and chill.
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Whip cream and vanilla, then fold into guava mixture.
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Frost sides of cake; cover top with guava topping.
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Makes enough to frost one cake.
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If layering an 11-by-13-inch cake, double this recipe.
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Topping:
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Mix cornstarch with water to dissolve all lumps.
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Add salt, guava and lemon juices and egg yolk.
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Cook over low heat until thick, stirring constantly.
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Remove from heat and add butter.
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Spread when slightly cooled but still warm.
