2 cups (300 g) unbleached all-purpose flour

2 tsp baking powder

1/2 tsp salt

4 eggs, at room temperature

1 1/2 cups (315 g) sugar

1/2 tsp (2.5 ml) vanilla extract

12 drops red food colouring

1/4 cup (60 ml) canola oil

1 cup (250 ml) guava nectar

With the rack in the middle position, preheat the oven to 400°F (200°C). Butter and line a 13 x 9-inch (33 x 23 cm) cake pan with parchment paper, letting it hang over two sides.

In a bowl, combine the flour, baking powder and salt. Set aside.

In another bowl, beat the eggs, sugar, vanilla and food colouring with an electric mixer for 10 minutes or until the mixture triples in volume and forms a ribbon as it falls from the beaters. At low speed, drizzle in the oil. Fold in the dry ingredients alternately with the guava nectar.

Spoon the batter into the prepared pan. Bake for 25 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool on a wire rack and unmould.

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