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CAKES

COFFEE CHIFFON CAKE

1 cup cake flour or % cup 2 tbsps. instant coffee
all-purpose flour % cup sugar
% tsp. salt

Combine dry ingredients and make a well. Add 5 tbsps. Mazola
oil, 3 egg yolks, 1/3 cup water, 1 tsp. vanilla, 1% tsp. baking
powder. Sprinkle 4 tsp. cream of tartar over 4 egg whites and
beat until very stiff, add batter 4 at a time and fold gently. Bake
in ungreased tube pan 1 hour at 325° F. Ice with coffee icing.
—Mrs. Lona Grose.

CHIFFON CAKE

1% cups sifted cake flour 3 egg yolks
% cup sugar 1/3 cup water
2 tsps. baking powder 1 tsp. vanilla
% tsp. salt % tsp. cream of tartar
% cup Mazola salad oil 3 egg whites

Sift first four ingredients into bowl. Add Mazola, egg yolks, water
and vanilla. Beat with spoon until smooth and blended. Add
cream of tartar to egg whites, beat until very stiff peaks are
formed. Fold. do not stir, into first mixture, until blended. Pour
into ungreased 8-inch tube or Square pan. Bake in 325° F. oven
about 1 hour or until surface springs back when lightly touched.
Invert pan, suspended so that surface does not touch anything
until cold. Frost with your favorite frosting.
—Mrs. Eileen Bowen.

CONFETTI CHIFFON CAKE

Set out, but do not grease, a large tube pan. Sift together into bowl:

2% cups sifted cake flour 3 tsps. baking powder
1% cups sugar 1 tsp. salt
Make a “well” iand add in order:
% cup salad oil 2 tsps. vanilla
5 egg yolks (unbeaten) 2 tsps. grated lemon rind
% cup cold water (optional)
Beat with spoon "ntil smooth. Measure into a mixing bowl:
% cup cream of tartar 1 cup egg whites (7 or 8)

Beat together until very stiff peaks form. Do not underbeat. Pour
egg yolk mixture gradually over beaten whites, gently folding
with rubber scraper. Blend in about 3 tbsps. cake ‘trimettes
(varigated colors) to simulate confetti. Pile lightly into pan.
Bake at 325° F. for 55 minutes, then 350° F. for 15 minutes or
until top springs back when lightly touched. Invert and let hang
until cold. Do not use plastic mixing bowls for mixing this recipe.

—Mrs. Alys French.
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