Royal rose chiffon cake recipe (1953)

Instructions

1. Heat oven to 325 (F) (slow moderate) for 10-inch tube pan, 4-inches deep.
2. Sift together into bowl cake clour, sugar, baking powder, and salt.
3. Make a well and add in order; Wesson Oil, unbeaten egg yolks, cold water, vanilla, and lemon rind.
4. Beat with spoon until smooth or with electric mixer on medium speed 1 minute.
5. Next, measure into large bowl egg whites (7 or 8) and cream of tartar.
6. Beat by hand until whites form very stiff peaks, or 3 to 5 minutes with electric mixer on high speed. DO NOT UNDERBEAT.
7. Whites are stiff enough when dry rubber scraper drawn through leaves a clean path.
8. Pour batter gradually over beaten egg whites gently folding with rubber scraper just until blended. DO NOT STIR.
9. Pour into ungreased pan. Bake at 325 (F) for 55 minutes, then at 350 (F) for 10 to 15 minutes, or until top springs back when lightly touched.
10. Turn pan upside down, placing tube part over neck of funnel or bottle.
11. Let hang, free of table, until cold.
12. While cake cools, make the rose frosting as follows.
13. Mix well in saucepan 1/2 cup sugar, 2 tablespoons water, 1/4 cup light corn syrup.
14. Boil rapidly without stirring until syrup spins a 6 to 8-inch thread (242 F).
15. Meanwhile, beat 1/4 cup egg whites (2 small) until stiff enough to hold peaks.
16. Pour hot syrup slowly in thin stream into beaten whites, beating constantly until mixture stands in very stiff peaks.
17. Add 1 teaspoon vanilla, red food coloring to tint pale pink.
18. Loosen from pan with spatula, then frost cake; decorate sides with silver dragees.
19. Place red rose in center.