Ambrosia Chiffon Cake


Ambrosia Chiffon Cake Recipe

Ambrosia Chiffon Cake
Recipe Type: Cakes
Author: Nana
Prep time:
Cook time:
Total time:
Serves: 1 cake
  • 1 cup plus 2 tbsp sifted Swans Down Cake Flour
  • 1 1/2 tsp baking powder
  • 3/4 cup sugar
  • ¼ cup salad oil
  • 2 egg yolks (unbeaten)
  • 6 tbsp water
  • 1 tbsp grated orange rind
  • ½ cup shredded sweet coconut
  • ½ tsp vanilla
  • 1/2 cup egg whites (approximately 4 to 5 egg whites)
  • ½ tsp salt
  • ¼ tsp cream of tartar
  1. Sift flour once before measuring.
  2. Measure sifted Swans Down Cake Flour: 1 cup plus 2 tbsp into sifter.
  3. Add baking powder (1 ½ tsp) and sugar (3/4 cup).
  4. Measure into mixing bowl ¼ cup salad oil, 2 egg yolks (unbeaten), 6 tbsp water, 1 tbsp grated orange rind, ½ cup shredded sweet coconut, and ½ tsp vanilla.
  5. Sift in dry ingredients.
  6. Beat ½ minute at low speed of mixer or 75 strokes by hand.
  7. Beat egg whites (1/2 cup or approximately 4 to 5 egg whites), ½ tsp salt and ¼ tsp cream of tartar, with egg beater or at high speed of electric beater until mixture will stand in stiff peaks; about 3 minutes.
  8. The egg whites should be beaten stiffer than for meringue or angel food cake.
  9. Do not under-beat.
  10. Fold egg mixture thoroughly into egg whites with a large spoon, flat wire whip or rubber scraper.
  11. Do not stir or beat.
  12. Pour into an un-greased pan and bake for 30 minutes at 350F.
  13. Cool upside for one hour.
  14. To serve, split cake and spread with the Ambrosia Cream, orange sections and coconut.


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