1¥% cups Robin Hood
“‘Pre-Sifted”’
All Purpose Flour
14 cups sugar
3 teaspoons baking
powder
1 teaspoon salt

Yo cup vegetable or
salad oil

7 egg yolks (unbeaten)
% cup cold water
1 teaspoon vanilla

3 tablespoons grated
orange rind

1 cup egg whites (8)
Y2 teaspoon cream of
tartar

2 egg whites
1 cups granulated
sugar
5 tablespoons water

1 tablespoon light
corn syrup OR
Y4 teaspoon cream
of tartar

1 teaspoon vanilla

CAKES AND FROSTINGS

ORANGE CHIFFON CAKE

“A real luxury cake.”

MEASURE. ..flour without sifting; add sugar, baking powder and
salt and stir thoroughly to blend.

MAKE....... a hollow and add in order the oil, egg yolks, cold
water, vanilla and orange rind; beat with spoon
until smooth.

MEASURE. ..egg whites into large mixing bowl and add cream of
tartar; beat until very stiff peaks are formed.

PUM cscs egg-yolk mixture over beaten egg whites, folding in
gently until blended.

POUR 23: sup. into ungreased 10” x 4” tube pan or 9” x 13” pan.

BAKE........ tube cake in slow oven (325°F) for 55 minutes; then

increase temperature to 350°F and continue baking
10 to 15 minutes. Bake rectangular cake at 350°F for
45 to 50 minutes. Cake is done if top springs back
when touched lightly.

TORIES. pan upside down resting tube pan on bottom of
glass tumbler. Support rectangular cake on two
tumblers. Let cake hang until cold before removing
from pan.

SEVEN-MINUTE FROSTING

COMBINE. . .all ingredients except vanilla in top part of double
boiler and beat with rotary beater to completely blend.

+ See over simmering water.

on eo mixture constantly with rotary beater for about 7
minutes or until it is fluffy and will hold its shape.

REMOVE... .from hot water. Blend in flavouring.

~ dees one minute longer.
YIELD....... Sufficient filling and frosting for 9-inch layer cake
(generously).

Note: To frost an 8-inch square cake or for top and sides of an
8-inch layer cake use half the above recipe.

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