The Vintage Chiffon Cake Site
| Welcome | History | Before You Begin | The Original Recipe | Variations | Frostings/Icings, etc.
| More Vintage Recipes | About This Site | Updates |
Cream 1/2 cup butter. Add gradually 2/3 cup sifted
confectioners' sugar. Continue to cream until
light and fluffy. Add, one at a time, beating
after each addition 2 egg yolks. Beat in 2 1/2
sq. unsweetened chocolate (2 1/2 oz.), melted, 1 tsp.
vanilla. Fold in until completely blended 2 egg
whites, beaten until stiff.
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 18.