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Chiffon Cake (VRP 031)

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Chiffon CakeChiffon Cake

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Chiffon Cake

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Chiffon Cake

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Chiffon Cake Recipe

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Chiffon Cake

Chiffon Cake


  • 1 1/8 cups sifted cake flour
  • [-1 cup minutes 2 tablespoons.]
  • ¾ cup sugar
  • 1½ teaspoons double-acting baking powder
  • ½ teaspoon salt
  • ¼ cup mazola salad oil
  • 3/8 cup water, ¼ cup plus 2 tablespoons
  • 2 egg yolks
  • ½ teaspoons each-vanilla; lemon extract
  • ¼ teaspoon cream of tartar
  • ½ cup egg whites about (4) over


  1. Mix & sift first four ingredients.
  2. Make a well and add mazola, water, egg yolks & flavoring.
  3. Beat until smooth.
  4. Add cream of tartar to egg whites.
  5. Beat until egg white sform very stiff peaks.
  6. Gently fold first mixture into egg whites until well blended.
  7. Fold do not stir.
  8. Turn batter into ungreased 9" tube pan.
  9. Bake in moderate oven 325 degrees about 1 hour or until cake springs back when touched lightly with finger.
  10. Immediately turn pan upside down placing tube over neck of bottle.
  11. Let hanf free of table until cold to remove from pan.
  12. Loosen with spatula.

Strawberry icing:

  1. To 1 cups of sifted confectioners sugar.
  2. Add 1/8 teaspoon salt and 3½ tablespoons juice from crushed berries.
  3. Mix until smooth.
  4. Spread over top and sides of cake.

Orange icing -

  1. Substitute orange juice for berry juice in above recipe.
  2. Add 1 teaspoon grated orange rind.

Chiffon Cake

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