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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) |
| 3 tsp. baking powder | 1 1/2 tsp. baking powder |
| 1 tsp. salt | 1/2 tsp. salt |
| MIX in: | |
| 2 cups brown sugar (free of lumps) (packed in cup) |
1 cup brown sugar (free of lumps) (packed in cup) |
| 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. |
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| STEP 3 . . . . POUR egg yolk mixture gradually over whipped egg whites—gently folding with rubber scraper until just blended! DO NOT STIR! POUR into ungreased pan immediately. BAKE in . . . |
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| 10-in. tube, 4 in. deep—325°—65 to 70 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 Penuche Icing or Satin Beige Icing. Or, top with Butterscotch Sauce Deluxe or Cream Crunch Topping. |
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Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 11.