This cake is light and spongy yet moist and tender, it is delicious on its own and even better when covered with a marshmallow frosting and some toasted coconut. The first thing you will do is preheat your oven to 325 degrees Fahrenheit (165 degrees C) then you will need a 10 inch which is 25 centimetres two-piece tube pan and you will not grease or butter the pan.
What you need to do at least half an hour before making the batter is to separate your eggs and you will need 7 large egg yolks and 8 large egg whites. Once you have separate them, cover and let them come to room temparature because they will beat well when at room temperature. If you have a stand mixer, use a paddle attachment or you could use a hand mixer.
- 2 cups (240 grams) cake flour
- 1 cup (200 grams) granulated white sugar (Sugar 1)
- 2 teaspoons (8 grams) baking powder
- 1/2 teaspoon (2 grams) salt
- 7 large egg yolks (120 grams), at room temperature
- 1/2 cup (120 ml/grams) vegetable, corn, canola, or safflower oil
- 1/2 cup (120 ml/grams) filtered water
- 2 teaspoons (8 grams) pure vanilla extract
- 8 large egg whites (240 grams), at room temperature
- 1/2 teaspoon (2 grams) cream of tartar
- 1/2 cup (100 grams) granulated white sugar (Sugar 2)
- 4 large egg whites (120 grams), at room temperature
- 1/2 cup (100 grams) granulated white sugar
- 1/2 teaspoon (2 grams) cream of tartar
- 1/2 teaspoon (2 grams) pure vanilla extract
- 2 cups (150 grams) flaked unsweetened or sweetened dried coconut
- 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, place the flour, 1 cup (200 grams) sugar (Sugar 1), baking powder, and salt.
- Beat until combined. Make a well in the centre 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 needed.
- In another clean bowl of your electric stand mixer, fitted with 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.
- Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean.
- 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).
- 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 months.
- In a heatproof bowl (preferably stainless steel) whisk the egg whites with the sugar and cream of tartar.
- Place 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 degrees F (165 degrees C) oven for about 10 – 15 minutes or until the coconut has turned a beautiful golden brown colour.
- 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.