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Frostings/Icings, etc.
Custard Filling (Version 2)
Mix together 7/8 cup (3/4 cup plus 2 tbsp.) sugar,
1/3 cup SOFTASILK Cake Flour, pinch of salt. Beat un-
til light 2 eggs or 4 yolks. Add to the sugar-
flour mixture, mixing thoroughly. Stir into
2 cups scalded milk. Cook over hot water until
thickened, stirring frequently, about 15 min-
utes. Stir in 1/2 tsp. vanilla. Remove from heat.
Note: This version of Custard Filling uses cake flour as a thickening agent while Custard Filling uses unflavored gelatine as the thickener.
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 18.