This orange and coconut chiffon cake recipe is baked in a tube cake pan.

Cook Time: 55 minutes

Total Time: 55 minutes

Ingredients:

• 2 1/4 cups cake flour, sifted
• 1 1/2 cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 cup vegetable oil
• 5 egg yolks
• 1 teaspoon finely grated orange rind
• 3/4 cup orange juice
• 1 cup egg whites, about 8 egg whites
• 1/2 teaspoon cream of tartar
• 1 1/3 cup flaked coconut (or a 3 1/2-ounce can)

Preparation:

Into a mixing bowl sift together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. To the depression, add vegetable oil, egg yolks, orange rind and orange juice. Work into the dry ingredients then beat until smooth.

Beat egg whites with the cream of tartar until stiff peaks are formed. Pour batter slowly and carefully (so as not to disturb) over beaten egg whites then add the coconut. Fold the batter and coconut gently into the batter. Bake in an ungreased 10-inch tube pan for 55 minutes. Invert chiffon cake (while still in pan) and cool      

Carrot Cake Recipe

Carrot Cake

Ingredients:

Cake:

4 eggs
2 teaspoons baking powder
2 cups sugar
1 cup pecans, chopped
4 cups grated carrots
1 cup vegetable oil
2 cup flour
2 teaspoons baking soda
2 teaspoons cinnamon

Cream Cheese Frosting:

1/2 stick butter, softened
8 oz. cream cheese, softened
1 box powdered sugar (1 lb.)
2 teaspoons vanilla extract

Directions:

Carrot Cake Directions:

1. Combine sugar, baking powder, flour, cinnamon and baking soda in a bowl. Add in the eggs and oil.

2. Mix until just blended and then add the carrots and pecans.

3. Bake at 375 degrees F to 400 degrees F for 35 to 40 minutes or until done.

Frosting Directions:

1. Mix cream cheese and butter until smooth, add sugar and vanilla and blend well. Spread on cooled cake.