Friday, April 9, 2021




 

Chiffon Cake

 

1-1/8 cup sifted cake flour           3/8 cup water

   (1 cup plus 2 Tbsp)                        (1/4 cup plus 2 Tbsp)

3/4 cup sugar                                  2 egg yolks

1-1/2 Tsp double-acting                 1/2 tsp each, vanilla and

   baking powder                                  lemon extract

1/2 tsp salt                                       1/4 tsp cream of tarter

1/4 cup Mazola  salad oil               1/2 cup egg white (about 4)

 

Mix and sift first flour ingredients. Make a well and add Mazola, water, egg yolks, and flavoring. Beat until smooth. Add cream of tartar to egg whites. Beat until egg whites form very stiff peaks. Gently fold the first mixture into egg whites until well blended. Fold, do not stir. Turn batter to an ungreased 9 -inch tube pan. Bake in moderate oven (325F) for about 1 hour or until cake springs back when touched lightly with a finger. Immediately turn the pan upside down, placing a tube over the neck of a bottle. Let hang, free of the tube until cold. To remove from the pan, loosen with a spatula.

 

Strawberry Icing: To 2 cups of confectioner's sugar add 1/8 tsp salt and 3-12 Tbsp juice from crushed berries. Mix until smooth. Spread over top and sides of cake.

Orange Icing:  Substitute orange juice for berry juice in the above recipe.  Add 1 tsp grated orange rind

         

Saturday, April 3, 2021

Vintage 1960s Petite Fours

 

What is spring without Petite Fours!!!

Petite Fours

Cake

2-3/4 cups sifted Kitchen Craft Flour

1-1/4 teaspoons baking powder

1/2 teaspoons soda

1 teaspoons salt

5/8 cups butter or margarine

1-7/8 cups sugar

2 large eggs

1-1/4 cups buttermilk

1-1/2 teaspoons vanilla or lemon extract

 

Icing

2 pounds confectioners' sugar

7/8 cups boiling water

2 teaspoons corn syrup

2 teaspoons vanilla

 

Directions for the cake

Line bottom of a shallow pan (10-1/2- by 15-1/2-inch) with waxed paper, and grease sides.

Sift together flour, baking powder, soda, and salt.

Cream butter and sugar.

Beat in eggs.

Mix liquid and flavor; add alternately with dry ingredients, mixing well.

Bake 30 minutes in a moderate oven (350 F).

Invert cake; remove waxed paper.

Cool.

Cut triangles.

Arrange on a rack set in pan.

 

Directions for icing

sift 2 pounds confectioners' sugar.

Combine with 7/8 cup boiling water, corn syrup and vanilla.

Add color.

Pour icing on cakes; re-use dripped icing.

Allow to set; decorate.