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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 1/4 cups sifted SOFTASILK cake flour (spoon lightly into cup, don't pack) |
1 1/8 cups (1 cup plus 2 tbsp.) sifted SOFTASILK cake flour (spoon lightly into cup, don't pack) |
| 1 1/2 cups sugar | 3/4 cup sugar |
| 3 tsp. baking powder | 1 1/2 tsp. baking powder |
| 1 tsp. salt | 1/2 tsp. salt |
| 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 |
| 5 unbeaten egg yolks (medium-sized) | 2 unbeaten egg yolks (medium sized) |
| 3/4 cup cold water | 3/8 cup (1/4 cup plus 2 tbsp.) cold water |
| 2 tsp. vanilla | 1 tsp. vanilla |
| grated rind of 2 medium-sized oranges (about 3 tbsp.) |
grated rind of 1 medium-sized orange (about 1 1/2 tbsp.) |
| BEAT with spoon until smooth. | |
| STEP 2 . . . . . . . . MEASURE into large mixing bowl: | |
| 1 cup egg whites (7 or 8) | 1/2 cup egg whites (4 whites) |
| 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. |
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| 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 batter gently folding in with a few strokes: | |
| 3 sq. unsweetened or sweet chocolate (3 oz.), grated |
1 1/2 sq. unsweetened or sweet chocolate (1 1/2 oz.), grated |
| POUR into ungreased pan immediately. BAKE in . . . | |
| 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. |
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This recipe is identical to . . . Chocolate Chip Chiffon Cake . . . but:
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 10.