Ambrosia Chiffon Cake

4 hours Prep: 40 minutes Cook: 1 hours

984 calories per serving view nutrition facts

1 cake suggest servings

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Ingredients

2 1/4	cups	cake flour	sifted
3	Teaspoons	baking powder
1 1/2	cups	sugar
1/2	cup	vegetable oil
6	large	eggs	at room temperature, separated
3/4	cup	water
2	tablespoons	orange zest	grated
1 1/3	cups	coconut flakes
1	teaspoon	vanilla extract
1	teaspoon	salt
1/2	teaspoon	cream of tartar

Directions

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 tube 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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Nutrition Facts

Serving Size 304g

Amount per Serving

Calories 984 38% of calories from fat

	% Daily Value*
Total Fat 41.0g	64%
Saturated Fat 11.0g	56%
Trans Fat 0.0g
Cholesterol 317mg	106%
Sodium 701mg	29%
Total Carbohydrate 139.0g	46%
Dietary Fiber 3.0g	13%
Sugars 77.0g
Protein 16.0g	33%