Spicy Chiffon Cake

Ingredients

• 1-1/2 cups sugar
• 1 teaspoon cinnamon
• 3 teaspoons baking powder
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1 teaspoon salt
• 1/2 teaspoon cloves
• 1/2 cup Wesson Oil
• 7 unbeaten egg yolks
• 3/4 cup cold water
• 1 cup egg whites (7 or 8)
• 1/2 teaspoon cream of tartar

Method

1. 1

   Make a well and add in order: 1/2 cup Wesson Oil, 7 unbeaten egg yolks, 3/4 cup cold water.

2. 2

   Beat with spoon until smooth.

3. 3

   Measure into large mixing bowl: 1 cup egg whites (7 or 8), 1/2 teaspoon cream of tartar.

4. 4

   Whip until whites form very stiff peaks.

5. 5

   Pour egg yolk mixture gradually over whipped egg whites, gently folding with rubber scraper just until blended.

6. 6

   Do not stir.

7. 7

   Pour into ungreased 10 inch tube pan immediately.

8. 8

   Bake 55 minutes at 325 degrees F., then 10 to 15 minutes at 350 degrees F.

9. 9

   Immediately turn pan upside down, placing tube part over neck of funnel or bottle, or resting edges on something.

10. 10

    Let stand free of table until cold.

11. 11

    Loosen from sides and tube with spatula.

12. 12

    Turn pan over and hit edges sharply on table to loosen.

Nutrition per serving

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 17. The excerpt below is the record exactly as published.

2 teaspoons baking powder flour 3 eggs, beaten separately Beat yolks of eggs and sugar together. Add well beaten whites, flour and 3 tablespoons of cold water. Bake in 2 layer cake pans. When cold split with sharp knife and put filling between layers. FILLING FOR FRENCH CREAM CAKE 1 pint sweet milk 2 eggs 1 cup sugar 1 stick butter l/2 cup flour 2 teaspoons vanilla Bring milk to boil. Beat eggs, add sugar and flour. Pour this thin batter into hot milk, stirring all the time. Cook until very thick. Remove from fire and add 1 stick of butter. When cold add 2 teaspoons vanilla. Spread between layers. Mrs. John Dyson. 38 ANGEL FOOD LAYER CAKE 1 cup sifted cake flour l/4 teaspoon salt 1-1/2 cups sifted granulated 1-1/4 teaspoons cream sugar of tartar 1-1/4 cups (10 to 12) egg 1 teaspoon vanilla whites Sift flour once, measure and add l/2 cup sugar and sift together four times. Beat egg whites and salt with rotary beater. When foamy add cream of tartar and continue beating until eggs are stiff enough to form peaks but not dry. Add re- maining sugar, 2 tablespoons at a time, beating with beater after each addition until all sugar is well blended. Fold in flavoring. Sift about l/4 cup flour over mixture, fold in lightly, repeat until all flour is used. Cook in 3 nine inch ungreased layer pans at 350 degrees F., about 20 minutes. Remove from oven and invert pans for about 1 hour or until cold. FILLING 6 egg yolks 1 pint milk 1 cup sugar 1 cup finely chopped 4 tablespoons cornstarch pecans or flour 2 tablespoons butter Beat egg yolks, add sugar, cornstarch and milk. Cook over boiling water until thick. Add butter, vanilla and nuts. Let stand until thoroughly cool. Then spread between layers. Cover top and sides with seven minute icing. Mrs. L. A. Warren, Sr. WALDORF ASTORIA CHOCOLATE CAKE 1/2 cup butter 2 cups flour 2 teaspoons baking powder 2 teaspoons vanilla 4 squares chocolate 1-1/2 cups milk 2 eggs 1 cup nuts 2 cups sugar Cream butter and sugar, add melted chocolate, well beaten eggs, vanilla and milk. Add flour and baking powder sifted together. Dredge nuts in flour and add. Mix well and pour into loaf pan. Bake 1 hour at 350 degrees. Ice. ICING l/2 cup butter 1 egg, well beaten 1 teaspoon vanilla 1/2 cup nuts 2 squares chocolate l-l/2 cups powdered 1 teaspoon lemon juice sugar Melt butter and add to other ingredients and beat until smooth. Spread on cake. Mrs. F.J. Broadwell, Jr. 39 SPICY CHIFFON CAKE (Large cake, 16 to 20 servings) Measure and sift together into mixing bowl. 1-1/2 cups sugar 1 teaspoon cinnamon 3 teaspoons baking 1/2 teaspoon nutmeg powder 1/2 teaspoon allspice 1 teaspoon salt 1/2 teaspoon cloves Make a well and add in order: l/2 cup Wesson Oil, 7 un- beaten egg yolks, 3/4 cup cold water. Beat with spoon until smooth. Measure into large mixing bowl: 1 cup egg whites (7 or 8), l/2 teaspoon cream of tartar

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