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| 1. Mix together in small saucepan . . . . . . . . . . . . . . . . . | 1/2 cup sugar | |
| 1/4 cup white corn syrup | ||
| 2 tbsp. water | ||
| 2. Boil rapidly to 242, or mixture spins a 6 to 8-in. thread. | ||
| 3. When mixture begins to boil, start beating 2 egg whites. Beat until stiff enough to hold a peak. |
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| 4. Pour hot syrup in thin steady stream into beaten egg whites. Beat con- stantly with rotary or electric beater until icing stands in very stiff peaks. |
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| Blend in . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . | 1 tbsp. lemon juice, 2 tsp. grated lemon rind. | |
Source: Gold Medal Chiffon Cakes, p. 15.