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Makes 16 to 20 Servngs
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,
|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
|1/4 cup cooking (salad) oil such as Wesson
|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 1 lemon (about 2 tsp.),
|grated rind of 1/2 lemon (about 1 tsp.),
|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.
|STEP 3 . . . . POUR egg yolk mixture gradually over whipped egg whites—gently
folding with rubber scraper until just blended! DO NOT STIR! 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. Top (or serve) with Hawaiian Fluff Topping.
|*1 tsp. almond extract and 1 tsp. vanilla may be used for large cake; half these amounts
for small cake. Omit lemon rind.
This recipe is nearly identical to . . . Golden Chiffon Cake . . . but:
Note: This recipe is also known as Lemon Chiffon Cake, or (Glorious) Yellow Chiffon Cake.
HELPFUL HINTS FOR MAKING CHIFFON CAKES