Jamaican
Chiffon and Coconut Cake Recipe
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Jamaican Chiffon Coconut Cake Recipe |
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INGREDIENTS |
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2¼ cups sifted cake flour |
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1½ cups sugar |
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1 tablespoon baking powder |
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1 teaspoon salt |
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½ cup Jamaican vegetable oil |
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5 egg yolks |
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1 teaspoon finely grated Jamaican orange peel |
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¾ cup Jamaican orange juice |
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1 cup egg whites, about 8 to 10 egg whites |
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½ teaspoon Jamaican cream of tartar |
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1½ cups Jamaican coconut |
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PREPARATION |
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1. Into a large bowl, sift together the sifted cake flour, sugar, baking
powder, and salt. |
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2.
Make a well in the center and add oil, egg yolks,
Jamaican orange peel, and Jamaican orange juice. Blend ingredients then beat
until smooth. |
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3.
Beat egg whites with Jamaican cream of tartar until
very stiff peaks form. |
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4.
Pour first mixture in a steady thin stream over egg
whites. Sprinkle with Jamaican coconut and gently fold to blend. Spoon
batter into an un-greased tube cake pan. |
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5.
Bake Jamaican coconut cake recipe at 325° for about 55
minutes. Invert; cool completely. Loosen sides gently; remove cake from pan. |
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6.
Frost with your favorite frosting. |
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