Ambrosia Chiffon Cake
Ambrosia Chiffon Cake
Recipe Type: Cakes
Author:
Prep time:
Cook time:
Total time:
Serves: 1 cake
Ingredients
- 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
Instructions
- Sift flour once before measuring.
- Measure sifted Swans Down Cake Flour: 1 cup plus 2 tbsp into sifter.
- Add baking powder (1 ½ tsp) and sugar (3/4 cup).
- 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.
- Sift in dry ingredients.
- Beat ½ minute at low speed of mixer or 75 strokes by hand.
- 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.
- The egg whites should be beaten stiffer than for meringue or angel food cake.
- Do not under-beat.
- Fold egg mixture thoroughly into egg whites with a large spoon, flat wire whip or rubber scraper.
- Do not stir or beat.
- Pour into an un-greased pan and bake for 30 minutes at 350F.
- Cool upside for one hour.
- To serve, split cake and spread with the Ambrosia Cream, orange sections and coconut.