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