Orange Chiffon Cake With Hawaiian Fluff Topping, 1940S

• For the orange chiffon cake:
• 2 1/4 cups cake flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1/2 cup canola or vegetable oil ("salad oil")
• 5 large egg yolks, at room temperature
• 3/4 cup cold water
• 1 teaspoon vanilla extract
• 1 large orange, zested
• 7 large egg whites
• 1/2 teaspoon cream of tartar
• For the Hawaiian fluff topping:
• 2 cups heavy cream
• 6 tablespoons confectioners' sugar
• 3/4 cup well-drained pineapple, diced into small pieces
• 1/2 cup dried coconut, sweetened or unsweetened
• 1/2 cup chopped, toasted, and blanched almonds
• 1/2 cup maraschino cherries, quartered Editors' note: we used luxardo cherries

1. Preheat the oven to 325u0b0 F. Set aside an ungreased 10-inch tube or Bundt pan.
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. 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. Fold the batter gently into the egg whites.
5. Spoon the batter into the pan, smoothing the top, and bake for 50 minutes.
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. 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. Spoon and swirl and spread the fluff all over the cooled cake, including the inner surface.

orange chiffon cake, cake flour, sugar, baking powder, kosher salt, vegetable oil, egg yolks, cold water, vanilla, orange, egg whites, cream of tartar, topping, heavy cream, sugar, pineapple, dried coconut, almonds, maraschino cherries

Taken from food52.com/recipes/57917-orange-chiffon-cake-with-hawaiian-fluff-topping-1940s (may not work)