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Allegrette Chiffon Cake 1970

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“Just a lovely Chiffon Cake”
READY IN:
1hr 10mins
SERVES:
10
YIELD:
1 tube pan cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven 325 degrees.
  2. Sift the first four ingredients together, flour, sugar, salt and baking powder.
  3. Set dry ingredients aside.
  4. Beat together in a small separate bowl, oil, two egg yolks, cold water, vanilla, grated rind.
  5. Make a well in the centre of the dry ingredients and pour in the liquids.
  6. Beat with a spoon until smooth.
  7. In a mixer bowl beat the 1/2 cup egg whites with tartar, and beat until stiff.
  8. Pour the batter over the egg whites and fold all together gently until combined.
  9. Do not stir.
  10. Sprinkle the grated chocolate over the mix, and fold in just lightly.
  11. Pour into ungreased tube pan.
  12. Bake until top springs back when touched.
  13. This should be about 50 to 60 minutes.
  14. Place upside down on a rack so cake hangs and is free to cool.
  15. When cold, loosen with knife around edges.
  16. Remove, decorate and serve.
  17. This can be frosted with seven minute frosting, seafoam frosting, a sifting of powdered sugar, and served with berries is nice.

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