2-1/4 c. sifted cake flour
1-1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
3/4 c. (8) egg yolks
1 tsp. grated orange peel or 2 tsp. of grated lemon peel
3/4 c. orange juice
1 c. (8) egg whites
1/2 tsp. cream of tartar
1 (3-1/2 oz.) can (1-1/3 c.) flaked coconut
1-1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. salad oil
3/4 c. (8) egg yolks
1 tsp. grated orange peel or 2 tsp. of grated lemon peel
3/4 c. orange juice
1 c. (8) egg whites
1/2 tsp. cream of tartar
1 (3-1/2 oz.) can (1-1/3 c.) flaked coconut
Sift dry ingredients into bowl. Make well in center; add in order: salad oil, egg yolks, orange peel and orange juice. Beat until satin smooth. Beat egg whites with cream of tartar until very stiff peaks form. Pour batter in thin stream over entire surface of egg whites. Fold in gently. Fold in coconut. Bake in ungreased 10″ tube pan in slow oven, 325 degrees, about 55 minutes. Invert and coo
Tampa Bay Chapter Rare Fruit Council International 