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AMBROSIA CHIFFON CAKE 
2 1/4 c. sifted cake flour
1 1/2 c. sugar
1 tbsp. baking powder
1 tsp. salt
5 egg yolks
1/2 c. salad oil
1/4 c. water
1/2 c. orange juice
1 tbsp. grated orange rind
1/2 tsp. cream of tartar
1 c. egg whites (8 or 9 eggs)
1 c. flaked coconut

Sift flour with 1 cup sugar, baking powder and salt. Measure into mixing bowl egg yolks, oil, water, orange juice, and peel. Add sifted dry ingredients. Beat until smooth about 1/2 minutes at low speed of mixer. Add cream of tartar to egg whites. Beat until soft peaks form. Gradually add 1/2 cup sugar, beating until very stiff peaks. Chop coconut. Fold into egg whites with rubber spatula.

Gently fold egg yolk mixture into egg whites. Pour into 10-inch tube pan. Bake in slow 325 degree oven for 1 hour or until surface springs back when touched. Frost with Orange Satin Frosting when cool.

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