Ambrosia chiffon cake

 
                           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
 --------  ------------  --------------------------------
    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.