Chiffon Cake
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 85. Vision transcription from the scanned page; needs review.
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Ingredients
- 2 1/4 cups sifted cake flour or 2 cups sifted all-purpose flour
- 1 1/2 cups sugar
- 1 tablespoon baking powder
- 1/2 cup cooking oil
- 7 egg yolks
- 2 teaspoons finely shredded orange peel
- 1 teaspoon finely shredded lemon peel
- 1 teaspoon vanilla
- 7 egg whites
- 1/2 teaspoon cream of tartar
Instructions
- In a bowl combine flour, sugar, baking powder, and 1/4 teaspoon salt. Add oil, yolks, orange and lemon peels, vanilla, and 3/4 cup cold water. Beat with an electric mixer on low speed till combined. Beat on high speed 5 minutes or till satin smooth.
- Thoroughly wash beaters. In a bowl combine egg whites and cream of tartar. Beat till stiff peaks form (tips stand straight). Pour batter in a tin stream over beaten egg whites; fold in gently.
- Pour into an ungreased 10-inch tube pan. Bake in a 325° oven for 65 to 70 minutes or till top springs back when lightly touched. Immediately invert cake (leave in pan); cool.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Homemade chiffon cake from my mother friends.jpg" by Peachyeung316; license: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0); source: https://commons.wikimedia.org/wiki/File:Homemade_chiffon_cake_from_my_mother_friends.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.