This beautiful pink royal rose chiffon cake is a light-textured and elegant old-fashioned dessert. Get the recipe from the ’50s here!
Royal rose chiffon cake
Ingredients
- 2-1/4 cups sifted Softasilk Cake Flour
- 1-1/2 cups sugar
- 3 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup Wesson Oil
- 5 unbeaten egg yolks
- 3/4 cup cold water
- 2 teaspoon vanilla
- 2 teaspoon grated lemon rind
- 1 cup egg whites (7 or 8)
- 1/2 teaspoon cream of tartar
- 1/2 cup sugar
- 2 tablespoons water
- 1/4 cup light corn syrup
- 1/4 cup egg whites (2 small)
- 1 teaspoon vanilla
Instructions
- Heat oven to 325 (F) (slow moderate) for 10-inch tube pan, 4-inches deep.
- Sift together into bowl cake clour, sugar, baking powder, and salt.
- Make a well and add in order; Wesson Oil, unbeaten egg yolks, cold water, vanilla, and lemon rind.
- Beat with spoon until smooth or with electric mixer on medium speed 1 minute.
- Next, measure into large bowl egg whites (7 or 8) and 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 minutes, 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.
- While cake cools, make the rose frosting as follows.
- 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).
- 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.
- Loosen from pan with spatula, then frost cake; decorate sides with silver dragees.
- Place red rose in center.
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Nutrition Information:
Yield: 20 Serving Size: 1Amount Per Serving: Calories: 282Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 210mgCarbohydrates: 50gFiber: 0gSugar: 29gProtein: 5g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
This is the quicker Wesson way to start party treats…
For glamorous chiffon cake, you cannot use a solid shortening. It takes light Wesson Oil to get that extra-light chiffon texture. Even beginners make Chiffon Cakes that are high, light, moist and that stay fresh.
