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Pink Lady Chiffon Cake (VRP 014)

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Pink Lady Chiffon CakePink Lady Chiffon

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Pink Lady Chiffon

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Pink Lady Chiffon Cake Recipe

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Pink Lady Chiffon

Pink Lady Chiffon Cake

Ingredients

  • 1 1/2 cups cake flour, sifted
  • 3/4 cup sugar
  • 1 1/2 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup Wesson oil
  • 1/4 cup cold water
  • 2 egg yolks, unbeaten
  • 1 teaspoon vanilla
  • 2 teaspoons Maraschino cherry juice
  • 4 egg whites
  • 1 1/4 teaspoon cream of tartar
  • 1/4 cup cherries, very thinly sliced and finely chopped
  • 1/4 cup nuts, finely chopped

Cherry Icing

  • 3 tablespoons shortening or butter
  • 1 3/4 cup confectioner's sugar
  • 1/4 cup Maraschino cherry juice
  • 1/2 teaspoon lemon rind, grated
  • Cherries

Instructions

Pink Lady Chiffon Cake Batter

  1. In a bowl whisk together 1 1/2 cup cake flour, sugar, baking powder, and salt
  2. Form a well and add oil, water, egg yolks, and vanilla
  3. Beat with spoon until smooth
  4. In a second bowl, egg whites and cream of tartar
  5. Beat into stiff peaks, stiffer than for meringue
  6. Do not under beat
  7. Pour in the egg yolks mixture gradually over the egg whites gently folding in
  8. Do not stir
  9. Sprinkle over the top fold in with a few strokes
  10. Add cherry juice and nuts
  11. Pour into ungreased 8" x 8" x 2" pan
  12. Bake at 350 degrees for 30 - 35 minutes until top springs back when lightly touched
  13. Turn pan upside down

Cherry Icing

  1. Cream 3 tablespoons butter and 1/2 cup confectioner's sugar
  2. Beat in 1 1/4 cups more of confectioner's sugar
  3. Add 1/4 cup Maraschino cherry juice
  4. When smooth stir in 1/2 teaspoon grated lemon rind
  5. Add to cake
  6. Decorate with cherries

Pink Lady Chiffon Cake

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