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Chiffon Cake Recipe

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This recipe for Chiffon Cake, by , is from Heritage Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Estell Kennamer

Category:
Category:
 

Chiffon Cake


Ingredients:  
Ingredients:  
2 cups flour
3 teaspoons baking powder
2 cups white sugar
1 cup of egg whites (about 6)
5 egg yolks
cup of cold water
cup Wesson oil
1 tsp. vanilla flavoring
1 tsp. cream of tartar
teaspoon salt

Directions:
Directions:
First step, sift together 3 times:
2 cups flour
3 teaspoons baking powder
2 cups white sugar

Second step:
Separate a cup of egg whites, put yolks in large bowl. Beat egg yolks with cup of cold water until foamy. Then add cup Wesson oil. Beat a little more and add flavorings.

Third step:
Add first step to this, mix well and set aside.

Fourth step:
Beat 1 cup egg whites. When stiff, add 1 teaspoon cream of tartar and teaspoon salt. Beat until very stiff. Add all steps to this. Bake 30 minutes on 300, then increase heat to 350. Cook one hour longer (Note: sometimes can take as much as 10 or 20 additional minutes.)

Cool before icing.
 

Caramel Frosting


Ingredients:  
Ingredients:  
cup margarine
1 cup packed brown sugar
tsp. salt
cup sweet milk
2 cups Confectioners Sugar
1 tsp. vanilla.

Directions:
Directions:
Melt cup margarine. Blend 1 cup packed brown sugar and tsp. salt. Cook on low heat 2 minutes, stirring constantly. Add cup sweet milk. Continue stirring until mixture comes to a boil. Remove from heat. Blend in 2 cups Confectioners Sugar. Add 1 tsp. vanilla.

Personal Notes:
Personal Notes:
This is one of the more complex cakes in Lois' collection. She probably made this into a 2-3 layer cake with the decadent caramel icing. It was probably used by Estell and Lois for special occasions.

 

 

 

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