Make a parfait chiffon cake with chocolate and vanilla flavors (Recipe from the 1940s)
New parfait chiffon — Chocolatey! Light-n-luscious with Wesson Oil!
Here’s a new Chiffon cake! Airy-light, yet so rich-tasting as butter cake. Chocolaty through and through!
Delicate flavor is so important that experts use mild, delicious Wesson Oil as their chiffon shortening. Let’s go! It’s easy to make and serves 16-20.
Parfait chiffon cake recipe: Vintage dessert from the ’40s
Ingredients for cake
2 cups of sifted all-purpose flour
1-1/2 cups of sugar
3 teaspoons of baking soda
1 teaspoon of salt
1/2 cup of Wesson Oil
7 unbeaten egg yolks
3/4 cup of water
2 teaspoons of vanilla extract
1 cup of egg whites (7 or 8 medium sized eggs)
1/2 teaspoon of cream of tartar
Ingredients for chocolate mixture
2 squares of cooking chocolate
1/4 cup of hot water
1/4 cup of sugar
1/4 teaspoon of baking soda
Preheat the oven to 325 F and prepare the chocolate mixture — chocolate squares, hot water, sugar and baking soda — and mix well.
1. In the first bowl, sift together the flour, sugar, baking powder and salt. Form a well in the dry ingredients and add the vegetable oil, egg yolks, water, and vanilla extract. Beat until smooth. Easy with Wesson!
2. In a second bowl, put in the 7-8 egg whites and cream of tartar, and beat into stiff peaks — stiffer than for meringue.
Pour the smooth oil batter gradually over the beaten egg whites, gently folding them in. DON’T STIR. Divide the batter and add the chocolate mixture to 1 half of the cake mixture. Pour the plain and chocolate batter alternately into an ungreased 10-inch tube pan, about 4-inches deep.
3. Bake for 55 minutes at 325 F, then increase to 350 F (moderate) for 10-15 minutes, or until the top springs back when lightly touched.
Take out the pan (cake) and turn it upside down, placing the tube over the neck of a bottle; let hang, free of the table, until it’s cold. Loosen the sides with a spatula; turn the pan over and hit the edge sharply on a table to loosen.