Tropical treat chiffon cake recipe
Heat oven to 325 (slow moderate) and…
1. In first bowl, sift together:
2-1/4 cups sifted Softasilk Cake Flour (spoon lightly, don’t pack)
1- 1/2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
Make a well and add these:
1/2 cup Wesson Oil
5 unbeaten egg yolks (medium)
3/4 cup cold water
Grated rind of 2 oranges (about 3 tbsp)
Beat with spoon until smooth.
2. In large second bowl put:
1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar
Beat into very stiff peaks, much stiffer than for meringue. Do not underbeat.
3. Pour egg yolk mixture gradually over beaten egg whites, gently folding with rubber scraper just until blended. Don’t stir. Pour immediately into ungreased tube pan (10″ x 4″). Bake 55 minutes at 325, then increase to moderate (350) for 10 to 15 minutes, or until top springs back when lightly touched. Turn pan upside down, placing tube over neck of funnel. Let hang, free of table, until cold. Loosen from sides and tube with spatula; turn pan over; hit edge sharply on table to loosen. Using toothpicks in sides as markers, split into 3 layers.
Combine 3 egg whites, 2 1/4 cups sugar, 1/4 tsp salt, 1/2 cream of tartar, 1/2 cup syrup from pineapple in double boiler, over boiling water; beat 7 minutes, or until icing “peaks.” Remove from heat; beat until cool. Reserve 1 1/2 cups icing for top. Spread remaining icing between layers and on sides. To icing for top (1-1/2 cups) add 1/2 cup drained canned crushed pineapple; spread on top. Sprinkle sides with 1/2 cup toasted coconut.