The Vintage Chiffon Cake Site
| Welcome | History | Before You Begin | The Original Recipe | Variations | Frostings/Icings, etc. | More Vintage Recipes | About This Site | Updates |
Orange Fluff Topping
Mix together thoroughly in top of double
boiler 3 egg yolks, 1/2 cup sugar. Stir into mix-
ture 1/3 to 1/2 cup orange juice (1 large orange).
Cook over hot water, stirring constantly,
until mixture thickens . . . about 15 minutes.
Remove from heat. Stir in 1 tbsp. grated orange
rind. Cool. Fold in 1 cup heavy cream, whipped,
1/2 cup chopped, toasted, blanched almonds or 1/2 cup
fresh grated or packaged coconut. Serve on wedges
of cake. Makes about 3 cups topping.
Source: Betty Crocker Chiffon Cake Recipes and Secrets, p. 5.