I love chiffon cakes. They're light and rich at the same time.
According to Wikipedia, "The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer."
His name was BAKER!
Old recipe from 1948 Mazola advertising
1 1/8 cups sifted cake flour, plus 2 tbsp.
3/4 cup sugar
1 1/2 tsp. double-acting baking powder
1/2 tsp. salt
1/4 cup salad oil
3/8 cup water (1/4 cup plus 2 tbsp.)
2 egg yolks
1/2 tsp. each, vanilla and lemon extract
1/4 tsp. cream of tartar
1/2 cup egg whites (about 4)
Mix and sift first four ingredients. Make a well and add oil, water, egg yolks and flavorings. Beat until smooth. Add cream of tartar to egg whites. Beat until egg whites form very stiff peaks. Gently fold first mixture into egg whites until well blended. Fold, do not stir. Turn batter into ungreased 9-inch tube pan. Bake in moderate oven (325˚ F) about 1 hour or until cake springs back when touched lightly with finger. Immediately turn pan upside down, placing tube pan over neck of bottle. Let hang until cold. To remove from pan, loosen with spatula.
Strawberry Icing: To 2 cups sifted confectioners' sugar add 1/8 tsp. salt and 3 1/2 tbsp. juice from crushed berries. Mix until smooth. Spread over the top and sides of cake.
Orange Icing: Substitute orange juice for berry juice in above recipe. Add 1 tsp. grated orange rind.
I know I've said this before but it's worth repeating. If you're used to using cake mixes, do make your next cake from scratch. It's just a tiny bit more work, but the flavor is so much better — you'll never go back to cake mixes.
Image via Suburban Soul