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Allegretti Chiffon Cake - Small Cake - (1949)

(Click to enlarge)

For a Large Cake, double ingredients and bake according to Basic Chiffon Cake.

Note: This cake uses an alternate version of Allegretti Icing when compared to the Chocolate Chip Chiffon Cake. It adds: solid fat, egg yolk, cream, confectioners' sugar, and vanilla. Additionally, it calls for 50% more melted chocolate to be poured over the top, but is not frosted with White Mountain Icing beforehand.

Source: Good Housekeeping: Volume 128, Number 6, p. 246.