Ambrosia Chiffon Cake
Submitted by jcmurphy
Airy chiffon cake studded with coconut and orange zest. Light as a cloud with tropical flavor baked right in, no frosting needed.
YIELD
12 servingsPREP
40 minCOOK
1 hrsREADY
4 hrsChiffon cakes are the underrated stars of the cake world, lighter than butter cake but richer than angel food, and this version brings island vibes to every bite.
The secret is in the method: you fold a coconut and orange-scented batter into egg whites beaten so stiff they practically stand at attention. The result is a towering cake with a fine, tender crumb that’s moist but never heavy. Fresh orange zest and shredded coconut run throughout, giving you little bursts of flavor in every forkful.
Serve it plain to show off that delicate texture, or dress it up with whipped cream and fresh fruit if you’re feeling fancy.
Kitchen Tips
- Beat egg whites until very stiff (stiffer than meringue) or the cake won’t rise properly
- Use an ungreased tube pan so the batter can climb the sides as it bakes
- Invert immediately after baking and let it cool completely upside down to prevent collapse
- Loosen gently with a thin knife or offset spatula before removing from the pan
Ingredients
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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