36 F.W.U.A. COOK BOOK

CHIFFON CAKE
In first bowl, sift together:
2% cups sifted cake flour 3 tsp. baking powder
(spoon lightly) 1 tsp. salt
14% cups sugar
Make a well and add these:

% cup oil Grated rind of 2 oranges (about
5 unbeaten egg yolks 3 tbsp.) or any kind of
% cup cold water flavoring

Beat with spoon until smooth. In large second bowl put one cup egg
whites (7 or 8) and % tsp. cream of tartar. Beat into very stiff peaks,
stiffer than for meringue. Do not underbeat. Pour egg yolk mixture
gradually over beaten egg whites, gently folding with rubber scraper just
until blended. Don’t stir. Pour immediately into ungreased tube pan
(10”x4”). Bake at 350° about 50 minutes until top springs back when
lightly touched. Ice with any of your favorite icings.

Mrs. Charles Osbaldeston, Partridge Hill F.W.U.A. No. 619

CHOCOLATE ANGEL FOOD CAKE

% cup sifted cake flour 1% cups egg whites (about 12
4 tbsp. cocoa eggs)

1% cups sifted sugar 1 tsp. cream of tartar
% tsp. salt 1 tsp. vanilla

Sift flour once, measure, add cocoa and % cup sugar, sift together
4 times. Beat egg white and salt with rotary egg beater or flat wire
whisk. When foamy, add cream of tartar and continue beating until eggs
are stiff enough to hold up in peaks, but not dry. Add remaining one cup

Quality
“Printing

CO-OP PRESS LIMITED

“A Complete Printing Service”

10042-109 Street, Edmonton, Alberta
Phone GA 2-2255

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