GOLDEN
CHIFFON CAKE
Golden
Chiffon Cake
Ingredients
2¼ cups sifted cake flour
1½ cups sugar
3 teaspoons baking powder
1 teaspoon salt
* * *
½ cup salad oil
5 egg yolks
¾ cup water
1 teaspoon vanilla
2 teaspoons grated lemon peel
½ teaspoon cream of tartar
1 cup (8) egg whites
Method
1.
Sift together first 4 ingredients into
bowl; make well in center.
2.
Add in order next 5 ingredients.
3.
Beat till satin smooth.
4.
Add cream of tartar to egg whites; beat
till very stiff peak’s form.
5.
Pour batter in thin fold in gently.
6.
Bake in ungreased 10-inch tube pan in a
slow oven (325°) for 1 hour and 10 minutes.
Invert pan; cool.
7.
Frost with Seven-minute Frosting (see
page 84) tinted with a few drops yellow food coloring.
8.
Sprinkle with yellow tinted coconut.
Golden
Chiffon Cake was made and prepared by Shirley-Ann
Pearman
Photography by Shirley-Ann Pearman.
Recipe was taken from Better Homes And
Garden New CookBook, the chapter on “Angel, Sponge Cakes”, page 79 of the Third
Printing, 1970.
This document in its entirety is located here, with more photos:-
Cake was made for Dwayne Jr.'s 20th Birthday. Happy Birthday DJ.
THANK
YOU!
ShirleyAnn
Pearman
Recipe
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