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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) |
| 1/4 cup maraschino cherry juice | 2 tbsp. maraschino cherry juice |
| 1/2 cup cold water | 1/4 cup cold water |
| 1 tsp. vanilla | 1/2 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! MIX TOGETHER, then SPRINKLE over top of batter, gently folding in with a few strokes: | |
| *1/2 cup very thinly sliced and finely chopped, well-drained maraschino cherries 1/2 cup very finely chopped nuts |
*1/4 cup very thinly sliced and finely chopped, well-drained maraschino cherries 1/4 cup very finely chopped nuts |
| 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. *Caution: Cherries must be very well-drained and very finely chopped or they will sink to the bottom. |
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This recipe is most similar to . . . Cherry Nut Chiffon Cake . . . but:
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 6.