Royal rose chiffon cake recipe (1953)

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Royal rose chiffon cake recipe

For glamorous chiffon cake, you cannot use a solid shortening. It takes light Wesson Oil to get that extra-light chiffon texture. It takes delicate Wesson Oil to make sure of that tempting, delicate chiffon flavor. In all the world, there’s no oil lighter or more delicate than Wesson! Even beginners make Chiffon Cakes that are high, light, moist and that stay fresh.

Royal rose chiffon cake recipe

Recipe from the Betty Crocker staff of General Mills

Heat oven to 325 F (slow moderate) for 10-inch tube pan, 4-inches deep.

Sift together into bowl:

2 1/4 cups sifted Softasilk Cake Flour
1 1/2 cups sugar
3 tsp. baking powder
1 tsp. salt

Make a well and add in order:

1/2 cup Wesson Oil
5 unbeaten egg yolks
3/4 cup cold water
2 tsp. vanilla
2 tsp. grated lemon rind

Beat with spoon until smooth or with electric mixer on medium speed 1 minute.

Next, measure into large bowl:

1 cup egg whites (7 or 8)
1/2 teaspoon cream of tartar

Beat by hand until whites form very stiff peaks, or 3 to 5 minutes with electric mixer on high speed. DO NOT UNDERBEAT. Whites are stiff enough when dry rubber scraper drawn through leaves a clean path.

Pour batter gradually over beaten egg whites gently folding with rubber scraper just until blended. DO NOT STIR. Pour into ungreased pan. Bake at 325 F for 55 min. then at 350 F for 10 to 15 minutes, or until top springs back when lightly touched.

Turn pan upside down, placing tube part over neck of funnel or bottle. Let hang, free of table, until cold. Loosen from pan with spatula, then frost.  Makes16 to 20 servings.

Decorate the cake: Recipe for rose icing

Mix well in saucepan 1/2 cup sugar, 2 tablespoons water, 1/4 cup light corn syrup. Boil rapidly without stirring until syrup spins a 6 to 8 inch thread (242 F).

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Meanwhile, beat 1/4 cup egg whites (2 small) until stiff enough to hold peaks. Pour hot syrup slowly in thin stream into beaten whites, beating constantly until mixture stands in very stiff peaks. Add 1 teaspoon vanilla, red food coloring to tint pale pink.

Frost cake; decorate sides with silver dragees. Place red rose in center.

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