The Vintage Chiffon Cake Site

| Welcome | History | Before You Begin | The Original Recipe | Variations | Frostings/Icings, etc. | More Vintage Recipes | About This Site | Updates |

More Classic / Vintage Recipes

Betty Crocker

Snowflake Cake (1944)

(Click to enlarge)

Transcription:

Snowfalke Cake
by new Betty Crocker method


See that ingredients are at room temper-
ature. Shortening should be soft, not
melted. Pre-heat oven to 350°. (Correct
temperature important, as in any cake
baking!). Grease, flour two 8" round
layer cake pans. Sift GOLD MEDAL
before measuring
. Measure all ingredi-
ents carefully. Then . . .

Sift together
into bowl . . { 2 1/8 cups sifted *GOLD
MEDAL "Kitchen-tested"
Enriched Flour
(2 cups plus 2 tbsp.)
**4 or 4 1/4 or 5 tsp. bak-
ing powder
1 tsp. salt
1 1/2 cups sugar
Add . . . . . . . { 1/2 cup high grade vegeta-
ble shortening
1 cup skimmed milk
1 tsp. flavoring


Beat vigorously with spoon using up
and over motion (or use electric mixer
at slow to medium speed
) for exactly
two minutes by the clock. Scrape bowl
often. If beating by hand you can rest a
moment. But count only actual beating
time.

Add . . . . . . . { 1/2 to 2/3 cup egg whites
(4 large), unbeaten


Continue beating for two more minutes
(scraping bowl frequently). Pour batter
into prepared pans. Bake 30 to 35 min-
utes in moderate oven (350º). Cool
layers. Ice with favorite icing.

**Use 4 tsp. for double-action type baking pow-
der (Clabber Girl, Calumet, Davis, KC, etc.);
4 1/4 tsp. for phosphate type (Rumford, Dr.
Price's, etc.); 5 tsp. for tartrate type.