Orange Chiffon Cake With Hawaiian Fluff Topping, 1940S

1. 1

   Preheat the oven to 325u00b0 F. Set aside an ungreased 10-inch tube or Bundt pan.

2. 2

   In a large bowl, whisk together the flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients and add, in order, the oil, yolks, water, vanilla, and orange zest. Beat until smooth.

3. 3

   In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and cream of tartar on medium-high speed until very stiff peaks form. (They should be much stiffer than for angel food or meringue.)

4. 4

   Fold the batter gently into the egg whites.

5. 5

   Spoon the batter into the pan, smoothing the top, and bake for 50 minutes.

6. 6

   Remove the cake from the oven and immediately turn the pan upside down, sliding into onto the neck of a wine bottle or the like. Let cool completely. Once cool, use a knife or offset spatula to help loosen the cake from the side, hit the bottom of the pan sharply on a table or the counter, and remove the cake from the pan.

7. 7

   In the bowl of a stand mixer fitted with the whisk attachment, beat the cream on medium-high speed until slightly thickened. Add in the sugar and continue to beat on medium-high until whipped to your liking. Fold in the pineapple, coconut, almonds, and cherries. [Editors' note: We reserved some for garnish!]

8. 8

   Spoon and swirl and spread the fluff all over the cooled cake, including the inner surface.

No additional tips available.