Found a copy of a good old recipe that was published in Ladies Home Journal (newspaper) around 1948. Thought some of you might be curious. Check it out below:
THE WORLD’S MOST GLAMOROUS CAKE: Betty Crocker Chiffon
It’s the first really new cake in 100 years! “Beginner Easy to make, it’s “perfect, say the women who have tried it! More Delicate than Angel Food- richer tasting than “Butter” Cake. It contains a liquid shortening, stays fresh longer than most other cakes! To get the chiffon-like texture and amazing volume that make Chiffon Cake so revolutionary, Use silky-fine SOFTASILK Cake Flour. Milled for cakes and cakes alone, it permits eggs and baking powder to exert their full rising action. Try Chiffon Cake soon! -General Mills
Makes 16-20 servings, 10-inch Tube Cake
Betty Crocker’s Fresh Orange Chiffon Cake
INGREDIENTS:
- For step 1: (A)
- 2 ¼ cups sifted SOFTASILK Cake Flour (spoon lightly into cup and don’t pack).
- 1½ cups sugar
- 3 tsp. double-action baking powder
- 1 tsp. salt
- For Step 1: (B)
- ½ cup cooking (salad) oil, such as Mazola or Wesson
- 5 unbeaten egg yolks (medium-sized)
- grated rind of 2 oranges (about 2 tbsp.)
- juice of 2 medium-sized oranges, plus water to make ¾ cup
- For Step 2:
- 1 cup egg whites (7 or 8)
- ½ tsp. cream of tartar
INSTRUCTIONS:
- STEP 1:
- (A) Measure (level measurements) and sift together into a mixing bowl. all ingredients for set A.
- Make a “well” and add “in order” all the ingredients in (B). Beat with spoon until smooth.
- STEP 2: Measure into a large mixing bowl the egg whites and cream of tartar. Whip until egg whites form a “very stiff peaks” (picture at right). They should be much stiffer than for Angel Food or meringue. Do NOT UNDERBEAT.
- Pour egg yolk mixture gradually over whipped egg whites gently folding (picture at right) with rubber scraper just until blended! Do NOT STIR.
- Pour into an ungreased pan. Use a 10-inch, tube pan, 4-in. deep immediately.
- Heat oven to 325° (slow moderate). Bake for 65 minutes in slow moderate oven (325°)
- Immediately turn the pan upside down placing the tube part over the neck of the funnel or bottle, or resting edges of the square pan on 2 other pans. Let hang, free on table, until cold. (This is to avoid the cake from shrinking down as it cools).
- Loosen from sides and tube with spatula. Turn the pan over and hit the edge sharply on the table to loosen.
- HOW TO SERVE: Delicious uniced served with whipped cream and berries or dessert sauce. Or spread Fluffy Orange Icing thinly over sides and top! Surround cake with scoops of ice cream which have been rolled in tinted coconut. Dip coconut in cold water to which a few drops of food coloring have been added. Use about 2 cup coconut for each color
Fluffy Orange Icing:
Cream one and one-half (3oz.) packages of cream cheese until light and fluffy. Gradually add 2 ¼ cups of confectioners sugar, beat well. Stir in grated rind of two oranges (1 ½ tbsp.) If too thick, add a few drops of orange juice.
Betty Crocker’s Fresh Orange Chiffon Cake (8 or 9-inch square cake)
For Smaller Size: (8-10 Servings)
INGREDIENTS:
- For step 1: (A)
- 1 ⅛ cups (1 cup plus 2 tbsp.) sifted SOFTASILK Cake Flour (spoon lightly into cup and don’t pack)
- ¾ cup sugar
- 1½ tsp. double-action baking powder
- ½ tsp. Salt
- For step 1: (B)
- ¼ cup cooking (salad) oil
- 2 unbeaten egg yolks (medium-sized)
- 1 tbsp. grated rind of 1 oranges
- juice of 1 orange plus water to make ⅜ cup (¼ cup plus 2 tbsp.)
- For Step 2:
- ½ cup (4 whites)
- ¼ tsp. Cream of tartar
INSTRUCTIONS:
- Bake 350° (moderate) and follow the same cooking instructions above.
- For other Pan Size: Use 8x8x2-in. or 9x9x2-in. square pan 30 minutes in moderate oven (350°)
Cooking Notes: Small recipe may also be baked in a tin, the pan, 3 ½-inch deep. Bake 50 minutes at 325°