Chiffon Cake Light as angel food, rich as butter cake. “It’s the first thing I think of when planning a party,” says Dorothy Quinn (Mrs. Fred J. Quinn) of Tujunga, California. “It’s so easy to make, everyone likes it and it can be served in so many glamorous ways.” Large Cake 2 1/4 cups SOFTASILK Flour or 2 cups GOLD MEDAL Flour 1 1/2 cups sugar 3 tsp. baking powder 1 tsp. salt 1/2 cup vegetable oil 5 egg yolks, unbeaten (if you use SOFTASILK) or 7 egg yolks, unbeaten (if you use GOLD MEDAL) 3/4 cup cold water 2 tsp. vanilla 1 tsp. grated lemon rind 1 cup egg whites (7 or 8) 1/2 tsp. cream of tartar Small Cake 1 cup plus 2 tbsp. SOFTASILK Flour or 1 cup GOLD MEDAL Flour 3/4 cup sugar 1 1/2 tsp. baking powder 1/2 tsp. salt 1/4 cup vegetable oil 2 egg yolks, unbeaten, if you use SOFTASILK, or 3 egg yolks, unbeaten if you use GOLD MEDAL 1/4 cup plus 2 tbsp. cold water 1 tsp. vanilla 1 tsp. grated lemon rind 1/2 cup egg whites (4) 1/4 tsp. cream of tartar Heat oven (see temperatures below). For Large Cake use a tube pan, 10x4” or an angel food pan, 13x9x2”. For Small Cake use a tube pan, 9x3 1/2" or a loaf pan, 9x5x3” or oblong pan, 8x8x2” or 9x13x1 3/4”. DO NOT GREASE PANS. Measure flour by dip-level-pour method or by sifting (see p. 6). Blend flour, sugar, baking powder, and salt in bowl. Make a well and add oil, egg yolks, water, vanilla, and rind. Beat with spoon until smooth. Put egg whites and cream of tartar into large (4 qt.) mixing bowl. Beat until very stiff. Pour egg yolk mixture gradually over beaten whites, gently folding with rubber scraper just until blended. Pour into ungreased pan. Bake. Invert on funnel. Let hang until cold. Bake 10" tube at 325° for 55 min., then at 350° for 10 to 15 min. Bake 9" tube at 325° for 50 to 55 min. Bake oblong cake at 350° for 45 to 50 min. Bake loaf cake at 325° for 50 to 55 min. Bake square cake at 350° for 30 to 35 min. Maple Pecan Chiffon Make Large Cake (above) - except omit vanilla and lemon rind and use 3/4 cup granulated sugar and 3/4 cup brown sugar (packed). Use 2 tsp. maple flavoring. Gently fold in at the last 1 cup very finely chopped pecans. Frost with Maple Butter Icing. (p. 172). Butterscotch Chiffon Make Large Cake (above) - except omit sugar and lemon rind. Add 2 cups brown sugar (packed) to dry ingredients. Bake 65 to 70 min. at 325°. Orange Chiffon Make Large Cake (above) - except omit vanilla and lemon rind. Add 3 tbsp. grated orange rind. Finish with Orange Butter Icing (p. 172). Chocolate Chip Chiffon Delicious chips all through. Make Large Cake (above) - except increase sugar to 1 3/4 cups and omit rind. At the last, sprinkle over batter and fold in carefully with a few strokes 3 sq. unsweetened or sweet chocolate (3 oz.), shaved. Frost with Chocolate Butter Icing (p. 172). Spice Chiffon Finish with Browned Butter Icing (p. 172). Make Large Cake (above) - except omit vanilla and lemon rind. Add to dry ingredients 1 tsp. cinnamon, 1/2 tsp. each nutmeg, allspice and cloves. 2 tbsp. caraway seeds may be added.