The Vintage Chiffon Cake Site

| Welcome | History | Before You Begin | The Original Recipe | Variations | Frostings/Icings, etc. | More Vintage Recipes | About This Site |

Anniversary Chiffon Cake

LARGE CAKE
Makes 16 to 20 Servngs
SMALL CAKE
Makes 8 to 10 Servings
STEP 1. . . . MEASURE (level measurements thruout) and SIFT together in a mixing bowl:
2 1/4 cups sifted SOFTASILK cake flour (spoon
lightly into cup, don't pack)
1 1/8 cups (1 cup plus 2 tbsp.) sifted SOFTASILK
cake flour (spoon lightly into cup,
don't pack)
3/4 cup granulated sugar 3/8 cup granulated sugar
3/4 cup brown sugar (free of lumps) packed
in cup)
3/8 cup brown sugar (free of lumps) packed
in cup)
3 tsp. baking powder 1 1/2 tsp. baking powder
1 tsp. salt 1/2 tsp. salt
MAKE a well and add in order:
1/2 cup cooking (salad) oil such as Wesson
or Mazola
1/4 cup cooking (salad) oil such as Wesson
or Mazola
5 unbeaten egg yolks (medium-sized) 2 unbeaten egg yolks (medium sized)
3/4 cup cold water 3/8 cup (1/4 cup plus 2 tbsp.) cold water
2 tsp. maple flavoring 1 tsp. maple flavoring
BEAT with spoon until smooth.
STEP 2 . . . . . . . . MEASURE into large mixing bowl:
1 cup egg whites (7 or 8) 1/2 cup egg whites (4 whites)
1/2 tsp. cream of tartar 1/4 tsp. cream of tartar
WHIP until whites form very stiff peaks. They should be much stiffer than for
angel or meringue. DO NOT UNDERBEAT.
STEP 3 . . . . POUR egg yolk mixture gradually over whipped egg whites—gently
folding with rubber scraper until just blended! DO NOT STIR! SPRINKLE over top of batter
gently folding with a few strokes:
1 cup very finely chopped pecans 1/2 cup very finely chopped pecans
POUR into ungreased pan immediately. BAKE in . . .
10-in. tube, 4 in. deep—325°—55 min.
then—350°— 10 to 15 min.
9x13x2-in. oblong—350°—45 to 50 min.
8x8x2-in. or 9x9x92-in. square—350°—30 to 35 min.
5x10x3-in. loaf—325°—50 to 55 min.
9-in. tube 3 1/2-in. deep—325°—50 to 55 min.
. . . or until top springs back when lightly touched.
Immediately turn pan upside down, placing tube part over neck of funnel or bottle,
or resting edges of square, oblong, or loaf pans on 2 other pans.
Let hang, free of table, until cold. Loosen from sides and tube with spatula. Turn
pan over and hit edge sharply on table to loosen. Prepare Whipped Cream Icing.
Divide cake into 3 layers, putting 1 cup of cream mixture between each layer.
Frost top and sides of cake with remaining whipped cream mixture. Decorate
as desired.

This recipe is nearly identical to . . . Maple Pecan Chiffon Cake . . . but:

Source: Official print ad.