Custard Chiffon Cake

Posted on by Haschaeffer

 

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CUSTARD CHIFFON CAKE

  • Servings: 12
  • Difficulty: Moderate
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From Mama

Ingredients

  • 2 c flour
  • 1-1/2 c sugar
  • 3 t baking powder
  • 1 t salt
  • 1/2 t cream of tarter
  • 3/4 c scalding hot milk
  • 7 eggs, separated reserve both yolks and whites
  • 1/2 c oil
  • 2 t vanilla

Directions

  1. Sift dry ingredients into a bowl, make a well and add milk, slightly beaten egg yolks, and oil. Beat with a spoon until smooth or 1 minute with mixer on medium speed. Add vanilla.
  2. In a large bowl beat egg whites with cream of tarter until whites form very stiff peaks, 3 to 5 minutes on high speed. Do not under beat.

    3. 3 Pour egg yolk mixture gradually over egg whites, folding until just blended. Do not stir.

  3. Pour into ungreased 10 inch tube pan.
  4. Bake 55 minutes in moderate oven at 325º, then increase to 350º for 10-15 minutes longer, or until top springs back when lightly touched.
  5. Turn pan upside down over neck of a glass bottle or funnel.
  6. Let hang until cold, remove from pan.

The bold directions are instructions Mama emphasized in her notes.

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