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Chiffon Cake Recipe

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Chiffon Cake image
Florence and Arlene 70's Party

 

This recipe for Chiffon Cake, by , is from MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Arlene Dahl
Added: Wednesday, November 19, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
1/2 c. cooking salad oil
7 unbeaten egg yolks
3/4 c. cold water
2 tsp. vanilla
grated rind of 1 lemon or orange
1 c. egg whites (7 or 8 )
1/2 tsp. cream of tartar

Directions:
Directions:
Step 1:
Measure and sift together in mixing bowl:
2 c. flour
1 1/2 c. sugar
3 tsp. baking powder
1 tsp. salt
Make a well and add in order given:
1/2 c. cooking salad oil
7 unbeaten egg yolks
3/4 c. cold water
2 tsp. vanilla
grated rind of 1 lemon or orange
Beat with spoon until smooth:
Step 2:
Measure into large mixing bowl:
1 c. egg whites, (7 or 8)
1/2 tsp. cream of tartar
Whip until very stiff.
Step 3:
Pour egg yolk mixture gradually over egg whites. Gently fold in with rubber scraper, just until
blended. Don't stir. Pour into ungreased angel food pan.
Bake 55 minutes in 325 degree oven, then in 350 degree oven until top springs back when lightly touched.

Personal Notes:
Personal Notes:
JoAnne (Dahl) Anderson sent this recipe that mom had added to the Riverside Ladies Aid Cookbook in 1951. It was so much fun to see the page copied out of the cookbook, just like it had been entered!
Jackie (Dahl) King

 

 

 

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