Allegrette Chiffon Cake 1970

Just a lovely Chiffon Cake

• Ready In: 1 hr 10 mins
• Serves: 10
• Yields: 1 tube pan cake

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 white
• 1⁄4 teaspoon cream of tartar
• 1 1⁄2 ounces  semi-sweet chocolate baking squares, grated

Directions

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.