Allegrette Chiffon Cake 1970

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1 1/8 cups cake flour or 1 cup all-purpose flour
• 7/8 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup safflower oil or 1/4 cup canola oil
• 2 large eggs, separated
• 1/4 cup cold water
• 1 teaspoon vanilla
• 1 orange, rind of, grated
• 1/2 cup egg
• 1/4 teaspoon cream of tartar
• 1 1/2 ounces semi-sweet chocolate baking squares, grated

Recipe

• 1 preheat oven 325 degrees.
• 2 sift the first four ingredients together, flour, sugar, salt and baking powder.
• 3 set dry ingredients aside.
• 4 beat together in a small separate bowl, oil, two egg yolks, cold water, vanilla, grated rind.
• 5 make a well in the centre of the dry ingredients and pour in the liquids.
• 6 beat with a spoon until smooth.
• 7 in a mixer bowl beat the 1/2 cup egg whites with tartar, and beat until stiff.
• 8 pour the batter over the egg whites and fold all together gently until combined.
• 9 do not stir.
• 10 sprinkle the grated chocolate over the mix, and fold in just lightly.
• 11 pour into ungreased tube pan.
• 12 bake until top springs back when touched.
• 13 this should be about 50 to 60 minutes.
• 14 place upside down on a rack so cake hangs and is free to cool.
• 15 when cold, loosen with knife around edges.
• 16 remove, decorate and serve.
• 17 this can be frosted with seven minute frosting, seafoam frosting, a sifting of powdered sugar, and served with berries is nice.