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Parfait Chiffon Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 squares cooking chocolate
¼ cup hot water
½ c. sugar
¼ tsp. baking soda

2 c. sifted all purpose flour
1 ½ c. sugar
3 tsp. baking powder
1 tsp. salt
½ c. Wesson oil
7 unbeaten egg yolks (medium)
¾ c. water
2 tsp. vanilla
1 cup egg whites (medium)
½ tsp. cream of tartar
Directions:
Directions:
Heat oven to 325º (slow to moderate)

Prepare Chocolate mixture:
Melt cooking chocolate, hot water, sugar, baking soda and mix well. Set aside.

In first bowl, sift together:
flour, sugar,baking powder, salt.

Form a well and add these:
Wesson oil, unbeaten egg yolks, ¾ c. water, vanilla.
Beat until smooth.

In second bowl put egg whites, cream of tartar.
Beat until very stiff peaks. Pour smooth Wessen oil batter gradually over beaten egg whites, gently folding in (do not stir). Divide batter into two parts and add chocolate mixture to one of them. Pour alternately a little of each into ungreased tube pan. Bake on low rack. Bake 55 minutes at 325º then increase to 350º for 10 minutes or until the top of the cake springs back when lightly touched. Immediately turn upside down onto a pop bottle. Let it hand free until cold. Lossen from sides and bottom to remove from pan.
Number Of Servings:
Number Of Servings:
16 to 20

 

 

 

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