Guava Chiffon Cake

Sift 2 cups sugar, cake flour, salt and baking powder together. Blend together oil, whole eggs, guava juice, vanilla and food coloring in a large bowl. Add dry ingredients, mixing at medium speed for 5 minutes. In a clean mixing bowl, whip egg whites until triple in volume. Slowly add 1 1/4 cups sugar and cream of tartar. Whip eggs whites until soft peaks form. Fold first mixture into egg white mixture and mix until smooth. Pour batter into two 9-inch round, ungreased cake pans (filled to the top) and bake at 350*, 18-20 minutes or until done. Remove from oven, immediately turn cake over onto a rack. Cool with pan in place. Place in freezer until firm, then fill and ice with Guava Icing (work fast, as icing will melt.) Fill center of top with well-chilled Guava Glaze. Whip cream at high speed until soft peaks form. Fold in guava juice concentrate and blend well. Use to ice and fill cake. Mix cornstarch with water until cornstarch is dissolved. Bring Guava juice to a quick boil, add cornstarch mixture and stir. Simmer until mixture thickens to sauce-like consistency. Remove from heat, cool and chill well before topping cake.