Golden Chiffon Cake: Preheat your oven to 325
degrees F (165 degrees C) and you will need a
10 inch (25 cm) two piece
ungreased tube pan.
In the bowl of your
electric stand mixer, fitted with the paddle attachment, (or
with a hand mixer) place the flour,
1 cup (200 grams) sugar (Sugar 1), baking powder, and salt. Beat until combined.
Make a well in the center of the flour mixture and add the egg yolks, oil,
water, and vanilla extract. Beat on medium speed until smooth (about one minute). Scrape down the sides
and bottom of the bowl as
In another clean bowl of your
electric stand mixer,
the whisk attachment (or with a hand mixer), beat the egg whites, on medium low speed, until foamy. Add the cream of
tartar and continue to beat until soft peaks form. Increase your mixer
speed to high and gradually beat in the remaining 1/2 cup (100 grams) of sugar (Sugar 2) and
continue to beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites (in three
additions) into the
egg yolk batter just until blended (being careful not to deflate the batter).
Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden
skewer inserted into the center of the cake comes out clean. (When lightly
pressed, the cake will spring back). Immediately upon removing the cake
from the oven invert (turn upside down) the pan and place on a bottle or flat surface so it is
suspended over the counter. Let the cake cool completely before removing
from pan (about 1 - 1 1/2 hours).
To remove the cake from the
pan, run a long metal spatula around the inside of the tube pan and center
core. Invert onto a greased wire rack.
The unfrosted cake can be
stored in an airtight container for a few days at room temperature or for about
five days in the refrigerator. This cake can also be frozen for a couple of
Marshmallow Frosting: In a heatproof bowl
(preferably stainless steel) whisk the egg whites with the sugar and cream of
over a saucepan of simmering water and, whisking or stirring constantly, heat the egg whites
until the sugar has melted and the mixture is hot (160 degrees F or 71
degrees C) as this is the temperature that kills the risk of salmonella. Remove from heat and transfer
the egg whites to your mixing bowl fitted with the
whisk attachment (can use a hand mixer). Beat the whites on high speed until
stiff peaks form. Beat in the vanilla extract.
Place the Golden Chiffon Cake on a serving
platter and frost the top and sides of the cake with the Marshmallow Frosting.
Sprinkle with the toasted coconut.
Spread the coconut on a
baking sheet. Bake in a preheated 325 degree F (165 degree C) oven for about 10
- 15 minutes or until the coconut has turned a beautiful golden brown color. As
the coconut bakes, stir it occasionally so it browns evenly. Remove from oven,
place the baking sheet on a wire rack, and let cool.
Serves 10-14 people.
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