King Arthur Flour's Tropical Chiffon Cake

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (10 servings)

    464 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 63 grams carbohydrates; 2 grams dietary fiber; 38 grams sugars; 8 grams protein; 197 milligrams cholesterol; 428 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

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.
2. Beat egg whites and cream of tartar until very stiff peaks form.
3. Pour batter over egg whites and fold in gently. Add coconut and fold in.
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.
5. Gently loosen cake from tube and sides of pan with a spatula or knife. Sift confectioner’s sugar over cake.

1 hour 10 minutes