| Welcome | History | Before You Begin | The Original Recipe | Variations | Frostings/Icings, etc. | More Vintage Recipes | About This Site | Updates |
| Blend . . . . . . . . . . . . | 3 tbsp. soft butter or shortening |
| 1 egg yolk | |
| Then stir in . . . . . . . . | 2 tbsp. cream |
| 2 cups sifted confectioners' sugar | |
| 1 tsp. vanilla | |
| 2 sq. unsweetened chocolate (2 oz.), melted |
Source: Gold Medal Chiffon Cakes, p. 15.