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2010 06 11

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Converted from paper version of the Broad Ripple Gazette (v07n12)

Recipes: Then & Now - Chiffon Cake - by Douglas Carpenter

posted: Jun. 11, 2010

Chiffon Cake

For years I have heard about chiffon cakes. It was nothing that grabbed my attention. A fad recipe from years ago that just hung around in the attic of my mind, until now. I found a 1950 'Golden Anniversary Edition' of 'How to Win Compliments for Your Cooking' at Goodwill. This is a booklet of some 100 pages of recipes and information produced by the Wesson Oil & Snowdrift Shortening people. The shortening brand is long gone but the Wesson oil brand is still with us. Here is what the booklet had to say:

image courtesy of Douglas Carpenter

The tempting Chiffon Cake swept to tremendous popularity soon after Wesson Oil and Betty Crocker of General Mills presented it to American housewives. It is more delicate than angel food-yet as rich tasting as butter cake. You'll be delighted with its lacy-light chiffon texture and airy volume.

In doing some research, I found the Wesson web site had no recipes for Chiffon cake. But good old Betty Crocker had an almost identical recipe on hers. Well, other than the omission of the chocolate mixture and the addition of grated lemon peel and a lemon glaze. I'll include that info at the end of this recipe.

This is very close to how the booklet presented the recipe. I have deleted a few words and clarified it a touch here and there but it is the same recipe. I do hope you give it a try.

Parfait Chiffon Cake (For 10-inch tube pan)

Heat oven to 325 degrees. Prepare chocolate mixture by melting in a small bowl:

2 squares baking chocolate

Add, mix well and cool:

¼ cup hot water

¼ cup sugar

¼ teaspoon baking soda

In a large bowl, whisk together:

2 cups all-purpose flour

1 ½ cups sugar

3 teaspoons baking powder

1 teaspoon salt

Form a well in the middle of the flour mixture and add these:

½ cup Wesson Oil

7 unbeaten egg yolks

¾ cup water

2 teaspoons vanilla

Beat until smooth. In second bowl, put:

7 egg whites or about 1 cup

½ teaspoon cream of tartar

Whip until whites form very stiff peaks. DO NOT UNDERBEAT. Pour smooth Wesson Oil batter gradually over beaten egg whites, gently folding in. DO NOT STIR. Divide batter; add chocolate mixture to half. Pour plain and chocolate batters alternately into ungreased 10-inch tube pan, 4 inches deep. Bake 55 minutes at 325 degrees, then increase to 350 degrees for 10 to 15 minutes, or until top springs back when lightly touched. Turn pan upside down, placing tube over neck of funnel or bottle. Let hang, free of table until cold and loosen from sides and tube with spatula. Turn pan over onto a plate.

To make the same cake recipe from Betty's web site omit the chocolate mixture and add ½ teaspoon grated lemon peel to the batter with the vanilla. Then make a glaze to cover the cake.

Glaze

1/3 cup butter or margarine

2 cups powdered sugar

½ teaspoon grated lemon peel

2 to 4 tablespoons hot lemon juice

Mix together and pour over cooled cake.

image courtesy of Douglas Carpenter

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image courtesy of Douglas Carpenter

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image courtesy of Douglas Carpenter

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image courtesy of Douglas Carpenter

Douglas Carpenter is an avid recipe and cookbook collector. He has over 400 cookbooks in his library and he has published two cookbooks of locally-collected recipes. He has won sweepstakes and blue ribbons in the Culinary Arts division of the Indiana State Fair. Email your cooking questions to douglas@BroadRippleGazette.com

douglas@broadripplegazette.com

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