🫙 From the Spice Rack
Ambrosia Chiffon Cake
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 Ora...
maineasy
Ingredients8 items
Ingredients
- 21/4 cups sifted swans down cake flour
- 3Teaspoons baking powder
- 11/2 cups sugar
- 1/2Cupsalad oil
- 6eggs, at room temperature -- separated
- 3/4Cupwater
- 2Tablespoons grated orange rind
- 11/3 cups baker's angel flake coconut
Directions
- 1
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 -- Separate
- 2
Combine oil, egg yolks, water, orange rind, coconut, and vanilla, in mixing bowl
- 3
Sift in flour mixture
- 4
Mix until blended - about 1 minute
- 5
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 -
- 6
DO NOT UNDERBEAT
- 7
eggs should be beaten stiffer than for meringue or angel food cake)
- 8
Gradually fold the batter into the egg whites