More Food Company Splendor

This actually isn’t a bad little cookbook, although right now I can’t see making anything from it except possibly some of the Jello recipes (it’s a lot cooler today, thankfully, but it’s still pretty humid).

The recipes include a couple of horrors – who cooks pheasant in cream of chicken soup? – but Betty Crocker dessert recipes, particularly for baked goods, are usually reliable. Here is one I think I might make when the kitchen becomes less of a “burning fiery furnace.”

Chiffon Cake

1 c. plus 2 T. Softasilk Cake Flour
¾ c. sugar
1 ½ t. baking powder
½ t. salt
¼ c. vegetable oil
2 egg yolks
¼ c. plus 2 T. cold water
1 tsp. vanilla
1 t. grated lemon rind
½ c. egg whites (4)
¼ t. cream of tartar

“Heat oven (see temperatures below). Use a loaf pan, 9x5x3, or a square pan, 8x8x2 or 9x9x1 ¾. Do not grease pans!

Spoon flour into nested dry measuring cup; level off with straight-edged spatula, or sift. Blend flour, sugar, baking powder, and salt in bowl. Make a well and add in order: oil, egg yolks, water, vanilla, and lemon rind. Beat with spoon until smooth. Measure egg whites and cream of tartar into large mixer bowl. Beat until whites form very stiff peaks. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended. Pour into ungreased pan. Bake loafe cake at 325⁰ for 50 to 55 min.; bake square cake at 350⁰ for 30 to 35 min., until top springs back when touched lightly. Invert, supporting pan on clip clothespins, until cool.

Note: if you substitute Gold Medal Flour for Softasilk Cake Flour, Measure flour by dipping method or by sifting and decrease amount of flour to 1 cup. Use 3 egg yolks.”

The trick of course is the use of the clip clothespins.