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Jamaican Chiffon and Coconut Cake Recipe

Jamaican Chiffon Coconut Cake Recipe
2 cups sifted cake flour 
1 cups sugar 
1 tablespoon baking powder 
1 teaspoon salt 
cup Jamaican vegetable oil 
5 egg yolks 
1 teaspoon finely grated Jamaican orange peel 
cup Jamaican orange juice 
1 cup egg whites, about 8 to 10 egg whites 
teaspoon Jamaican cream of tartar 
1 cups Jamaican coconut
1. Into a large bowl, sift together the sifted cake flour, sugar, baking powder, and salt.
2.      Make a well in the center and add oil, egg yolks, Jamaican orange peel, and Jamaican orange juice. Blend ingredients then beat until smooth.
3.      Beat egg whites with Jamaican cream of tartar until very stiff peaks form.
4.      Pour first mixture in a steady thin stream over egg whites. Sprinkle with Jamaican coconut and gently fold to blend. Spoon batter into an un-greased tube cake pan.
5.      Bake Jamaican coconut cake recipe at 325 for about 55 minutes. Invert; cool completely. Loosen sides gently; remove cake from pan.
6.      Frost with your favorite frosting.


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