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Category: |
Category: |
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Chiffon Cake |
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Ingredients: |
Ingredients: 2 ¼ cups flour
3 teaspoons baking powder
2 cups white sugar
1 cup of egg whites (about 6)
5 egg yolks
¾ cup of cold water
½ cup Wesson oil
1 tsp. vanilla flavoring
1 tsp. cream of tartar
½ teaspoon salt
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Directions: |
Directions:First step, sift together 3 times:
2 ¼ 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 ¾ cup of cold water until foamy. Then add ½ 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 ½ teaspoon salt. Beat until very stiff. Add all steps to this. Bake 30 minutes on 300º, then increase heat to 350º. Cook one hour longer (Note: sometimes can take as much as 10 or 20 additional minutes.)
Cool before icing. |
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Caramel Frosting |
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Ingredients: |
Ingredients: ½ cup margarine
1 cup packed brown sugar
½ tsp. salt
¼ cup sweet milk
2 ½ cups Confectioners Sugar
1 tsp. vanilla.
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Directions: |
Directions:Melt ½ cup margarine. Blend 1 cup packed brown sugar and ½ tsp. salt. Cook on low heat 2 minutes, stirring constantly. Add ¼ cup sweet milk. Continue stirring until mixture comes to a boil. Remove from heat. Blend in 2 ½ cups Confectioners Sugar. Add 1 tsp. vanilla. |
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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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This recipe for Chiffon Cake is from