Chiffon Cake 1983 Recipe

 Here's a dessert Recipe from 1983 Betty Crocker Cookbook


                                            Chiffon Cake

2 cups all-purpose flour or 2 1/4 cups cake flour

1 1/2 cups sugar

13 teaspoon baking powder

1 teaspoon salt

1/2 cup vegetable oil

7 egg yolks ( with all-purpose flour) or 5 egg yolks ( with cake flour)

3/4 cup cold water

2 Tablespoons grated orange peel

1 cup egg whites ( about 8)

1 /2 teaspoon cream of tartar


  Heat oven to 375 degrees. Mix flour, sugar, baking powder and salt. Beat in oil, egg yolks, water and orange peel with spoon until smooth. Beat egg whites and cream of tartar in large mixer bowl until stiff peaks form. Pour egg yolk mixture gradually over beaten egg whites, folding with rubber spatula just until blended. Pour into ungreased tube pan, 10 x 4 inches

  Bake until top springs back when touched lightly, about 1 1/4 hours. Invert pan on funnel; let hang until cake is cold. Remove from pan. Frost with orange or lemon butter frosting. 

                                                  Orange or Lemon Butter frosting

Mix 3 cups powdered sugar, 1/3 cup margarine or butter, softened, 1 Tablespoons plus 1 1/2 teaspoons grated orange peel or lemon peel and about 3 Tablespoons of orange or lemon juice. 


Their is other variations of this cake in the cookbook...


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