The Vintage Chiffon Cake Site

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

Walnut Chiffon Cake

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)
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
7 unbeaten egg yolks (medium-sized) 3 unbeaten egg yolks (medium sized)
3/4 cup cold water 3/8 cup (1/4 cup plus 2 tbsp.) cold water
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.
FOLD in:
1 cup very finely chopped walnuts 1/2 cup very finely chopped walnuts
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 Basic Butter Yolk Icing.

This recipe is nearly identical to . . . Bit O'Walnut Chiffon Cake . . . but:

* Note: The Gold Medal Chiffon Cakes booklet says to prepare the cake as for the Sunburst Chiffon Cake, minus the grated orange rind. In that variation, the rind replaces the vanilla entirely, meaning the vanilla should be omitted when making this variation. However, other versions of Walnut Chiffon Cake made with GOLD MEDAL all-purpose flour—such as the one on page 157 of Betty Crocker's New Picture Cook Book—includes vanilla. If you decide to add vanilla, regardless of flour type, use 2 tsp. for the Large Cake and 1 tsp. for the Small Cake.

Source: Gold Medal Chiffon Cakes, p. 9.