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QUICK ICING
1 Egg white 1 Transparent or
1 Cup white sugar — MacIntosh apple (peeled)

Break egg white into electric mixing bowl. Quickly grate apple.
Add white sugar. Beat untill most lumps disappear. Spread on COLD cake.

Polly Sapriken
SWEETHEART CHIFFON CAKE

2 Cups sifted flour 8 Egg yolks

3 Tsp. baking powder 3 Cup cold water

1 Tsp. salt 2 Tsp. vanilla

1¥, Cup sugar 8 Egg whites

y¥, Cup cooking oil ¥, Tsp. cream of tarter

Sift flour, baking powder, salt and sugar together. Make a deep
hole in dry ingredients, add cooking oil, egg yolks, water and flavouring,
beat until smooth. Beat egg whites and cream of tartar until very stiff
(until whites make peaks that will hold up well). Gently fold in flour
mixture until just blended. Do not stir. Bake in ungreased 9 inch tube pan
at 350°F for 50 minutes or until done.

Ginger Makortoff
LIGHT-AS-A-FEATHER SPONGE CAKE

Measure and sift together: Beat until thick and lemon colored.
1%, Cups sifted flour Add:

¥, Tsp. salt Y, Cup cold water !
yY, Tsp. cinnamon Continue beating te
Separate: Gradually add: »

6 Eggs 1, Cups sugar v
Place yolks in a bowl. Y, Tsp. vanilla

Fold in sifted dry ingredients. Place egg whites in a smaller bowl.
Beat until foamy. Add: %, tsp. cream of tartar. Continue beating until egg
whites are stiff but not dry. Gently fold in yolk mixture. Pour into ungreased
10-inch tube pan. Bake in medium oven at 325° for 60 - 70 minutes.

Kathy Popoff
MAPLE CHIFFON CAKE

1 Cup plus 2 tbsp. cake flour 2 Egg yolks (with cake flour).
1 Cup all-purpose flour Use 3 egg yolks if you use
1%, Tsp. baking powder all purpose flour

3 Cup granulated sugar 6 Tbsp. cold water

Y, Tsp. salt 1 Tsp. maple flavouring

¥, Cup peanut oil 4 Egg whites (/, Cup)

Y, Tsp. cream of tartar

Sift flour, baking powder, sugar and salt into mixing bowl. Make
well in centre of flour mixture and pour in peanut oil. Add egg yolks,
water and maple flavouring. Beat until smooth.

In second bowl beat egg whites with cream of tartar until very
stiff peaks form. Pour egg yolk mixture slowly over egg whites and fold
in gently until just blended. Pour into an ungreased 9” x 5” x 3” loaf
pan or 9” square pan or 9” x 3/,”" tube pan. Bake in 325°F oven for about
50 minutes. Invert pan and let cool before removing cake.

Katie Derhousoff
11

uk