Fudge Chiffon Cake

Ingredients

• ¥4 cup boiling water
• Y2 cup Wesson oil
• 7 unbeaten egg yolks
• 143 cups flour
• 1%4 cups sugar
• 3 teaspoons baking powder
• Y2 teaspoon cream of tartar
• 1 teaspoon salt
• 1 teaspoon vanilla

Method

1. 1

   Mix boiling water with cocoa and cool, measure and sift together flour, sugar, baking powder and salt.

2. 2

   Make a well and add in following order: 1 cup Wesson oil, unbeaten egg yolks, cocoa mixture, vanilla.

3. 3

   Beat until smooth.

4. 4

   Pour Wesson oil mixture over stiffly beaten egg whites and cream of tartar and whip until blended well.

5. 5

   Pour into ungreased tube pan and bake 55 minutes at 325°, then 10-15 minutes at 350°.

6. 6

   Turn upside down and prevent cake from touching table until completely cold.

7. 7

   Loosen sides with knife, turn pan over and remove cake.

Nutrition per serving

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 9. The excerpt below is the record exactly as published.

FUDGE CHIFFON CAKE ¥4 cup boiling water Y2 cup Wesson oil P2mCUD COCGA 7 unbeaten egg yolks 143 cups flour 1 teaspoon vanilla 1%4 cups sugar 1 cup egg whites 3 teaspoons baking powder Y2 teaspoon cream of tartar 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.