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Ambrosia Chiffon Cake
Recipe By : Baker's Chocolate and Coconut Favorites, 1962
Serving Size : 1 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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2 1/4 Cups Sifted Swans Down Cake Flour
3 Teaspoons Baking Powder
1 1/2 Cups Sugar
1/2 Cup Salad Oil
6 Eggs, At Room Temperature -- Separated
3/4 Cup Water
2 Tablespoons Grated Orange Rind
1 1/3 Cups Baker's Angel Flake Coconut
1 Teaspoon Vanilla
1 Teaspoon Salt
1/2 Teaspoon Cream Of Tartar
Measure sifted flour, baking powder and sugar into sifter.
Combine oil, egg yolks, water, orange rind, coconut, and vanilla, in
mixing bowl.
Sift in flour mixture.
Mix until blended - about 1 minute.
Beat egg whites, salt and cream of tarter with egg beater or at high
speed of electric mixer until mixture will stand in very stiff peaks -
about five minutes. DO NOT UNDERBEAT. (eggs should be beaten stiffer
than for meringue or angel food cake).
Gradually fold the batter into the egg whites.
Pour batter into ungreased 10-inch 6tube pan.
Bake in slow over (325) about 1 hour and 5 minutes.
Invert pan at once and thoroughly cool cake - 1 to 2 hours.
Then loosen cake from sides and center tube with knife or spatula and
gently remove cake.
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NOTES : Delicious when served with whipped cream or cool whip, additional
coconut sprinkled on top and fresh orange sections.
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