King Arthur Flour's Tropical Chiffon Cake

Name: King Arthur Flour's Tropical Chiffon Cake
Total time: 1 h 10 min
Ingredients: 2 cups King Arthur unbleached all-purpose flour; 1/4 cup cornstarch; 1 1/2 cups sugar; 3 teaspoons baking powder; 1 teaspoon salt; 1/2 cup vegetable oil; 3/4 cup (8) egg yolks; 1 cup (8) egg whites; 3/4 cup orange juice; Rind of one orange, grated; 1/2 teaspoon cream of tartar; 1 1/2 cups sweetened flaked coconut

Recipe from the 1997 State Baking Contests

Adapted by Andrea Zimmermann

Total Time: 1 hour 10 minutes
Rating: 4(32)
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Ingredients

2cups King Arthur unbleached all-purpose flour
¼cup cornstarch
1½cups sugar
3teaspoons baking powder
1teaspoon salt
½cup vegetable oil
¾cup (8) egg yolks
1cup (8) egg whites
¾cup orange juice
Rind of one orange, grated
½teaspoon cream of tartar
1½cups sweetened flaked coconut

Ingredient Substitution Guide

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Preparation

Step 1
Sift together flour, cornstarch, sugar, baking powder and salt. Make a well and add oil, egg yolks, orange rind and orange juice. Beat until satiny smooth.
Step 2
Beat egg whites and cream of tartar until very stiff peaks form.
Step 3
Pour batter over egg whites and fold in gently. Add coconut and fold in.
Step 4
Bake at 325 degrees for 55 to 60 minutes in a 10-inch ungreased tube pan. When baked, cool completely, with pan upside-down over a large soda bottle.
Step 5
Gently loosen cake from tube and sides of pan with a spatula or knife. Sift confectioner's sugar over cake.