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| 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) |
| 1 1/2 cups sugar | 3/4 cup sugar |
| 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. vanilla | 1 tsp. vanilla |
| 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 in with a few strokes: |
|
| 1 cup very finely chopped walnuts | 1/2 cup very finely chopped walnuts |
| 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. Frost with Creamy Nut Icing, omiting nuts. Decorate with walnut haves. Note: If black walnut flavor is desired, black walnuts may be substituted for English walnuts, omit vanilla. Or English walnuts may be used, substituting 1/4 to 1/2 tsp. black walnut flavoring for vanilla. |
|
This recipe is nearly identical to . . . Walnut Chiffon Cake . . . but:
Note: The official print ad for this recipe, which only features the Small Cake option, uses an alternate version of the icing listed above that adds slightly morre cake flour and replaces a portion of confectioners' sugar with brown sugar—while still using 20% less sugar than the original icing:
ICING.Melt in small saucepan 1/4
cup shortening (part butter adds
flavor). Remove from heat. Blend
in 4 tsp. SOFTASILK, 1/8 tsp. salt.
Stir in slowly 1/4 cup milk. Bring
to a boil, stirring constantly. Boil 1 min.
(Don't be alarmed if it cur-
dles). Stir in 1 cup sifted confec-
tioners' sugar, 1/4 cup brown sugar
(packed in cup). Remove from
heat. Stir in 1/4 tsp. vanilla, Gar-
nish with Diamond Walnut halves.
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 13; Official print ad.