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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 cups sifted GOLD MEDAL Flour (spoon lightly into cup, don't pack) |
1 cup sifted GOLD MEDAL Flour (spoon lightly into cup, don't pack) |
| 3/4 cup sugar | 3/8 cup (1/4 cup plus 2 tbsp.) sugar |
| 3 tsp. baking powder | 1 1/2 tsp. baking powder |
| 1 tsp. salt | 1/2 tsp. salt |
| MIX in: | |
| *3/4 cup brown sugar (free of lumps) packed in cup) |
*3/8 cup brown sugar (free of lumps) (packed in cup) |
| 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 |
| 7 unbeaten egg yolks (medium-sized) | 3 unbeaten egg yolks (medium sized) |
| 3/4 cup cold water | 3/8 cup cold water |
| 2 tsp. maple flavoring | 1 tsp. maple flavoring |
| BEAT with spoon until smooth. | |
| STEP 2 . . . . . . . . MEASURE into large mixing bowl: | |
| 1 cup egg whites (7 or 8) | 1/2 cup egg whites (about 4) |
| 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. |
|
| STEP 3 . . . . POUR egg yolk mixture gradually over whipped egg whites—gently folding with rubber scraper until just blended! DO NOT STIR. SPRINKLE over top of bat- ter gently folding with a few strokes: |
|
| **1 cup nuts, very finely chopped | **1/2 cup nuts, very finely chopped |
| POUR into ungreased pan immediately. | |
| BAKE | |
| 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. Frost with Browned Butter Icing (Version 2). |
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| *If brown sugar is lumpy, press through a coarse sieve, heat in a slow oven, or crush lumps with a rolling pin. Pack it into a "dry" measuring cup just enough to hold its shape. Level off. |
**Finely chopped nuts: Use a long, straight knife; hold the point against cutting board, chop crisply through spread-out nuts— swinging the handle around in a quarter circle. |
This recipe is nearly identical to . . . Maple Pecan Chiffon Cake . . . but:
Source: Gold Medal Chiffon Cakes, p. 14.