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Ambrosia Chiffon Cake

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Recipe

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Yield

12 servings

Prep

40 min

Cook

1 hrs

Ready

4 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 ¼ cups cake flour
sifted
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3 Teaspoons baking powder
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1 ½ cups sugar
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½ cup vegetable oil
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6 large eggs
at room temperature, separated
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¾ cup water
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2 tablespoons orange zest
grated
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1 ⅓ cups coconut, shredded (desiccated)
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1 teaspoon vanilla extract
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1 teaspoon salt
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½ teaspoon cream of tartar
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Ingredients

Amount Measure Ingredient Features
532 ml cake flour
sifted
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3 Teaspoons baking powder
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355 ml sugar
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118 ml vegetable oil
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6 large eggs
at room temperature, separated
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177 ml water
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3E+1 ml orange zest
grated
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315 ml coconut, shredded (desiccated)
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5 ml vanilla extract
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5 ml salt
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2.5 ml cream of tartar
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 32838% from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 234mg 10%
Total Carbohydrate 15g 15%
Dietary Fiber 1g 4%
Sugars g
Protein 11g
Vitamin A 3% Vitamin C 2%
Calcium 2% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

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