Chiffon Cake

  1 cup plus 2 tbsp.           1/4 cup plus 2 tbsp.
    Softasilk Cake Flour        cold water
  3/4 cup sugar                1 tsp. vanilla
  1 1/2 tsp. baking powder     1 tsp. grated lemon
  1/2 tsp. salt                 rind
  1/4 cup vegetable oil        1/2 cup egg whites (4)
  2 egg yolks                  1/4 tsp. cream of
                                tartar

Heat oven (s&e temperature below). Use a loaf pan,
9x5x3", or a square pan, 8x8x2" or 9x9x1 3/4". Do
not grease pans!

  Spoon flour into nested dry measuring cup; level
off with straight-edged spatula, or sift. Blend flour,
sugar, baking powder, and salt in bowl. Make a well
and add in order: oil, egg yolks, water, vanilla, and
lemon rind. Beat with spoon until smooth. Measure
egg whites and cream of tartar into large mixer bowl.
Beat until whites form very stiff peaks. Pour egg yolk
mixture gradually over beaten whites, gently folding
with rubber scraper just until blended. Pour into un-
greased pan. Bake loaf cake at 325 F (slow mod.) for
50 to 55 min.; bake square cake at 350 F (mod.) for
30 to 35 min., until top springs back when touched
lightly. Invert, supporting pan on clip clothespins,
until cool.

Note: If you substitute Gold Medal Flour for Softa-
silk Cake Flour, measure flour by dipping method (p.
123) or by sifting and decrease amount of flour to
1 cup. Use 3 egg yolks.


       ORANGE CHIFFON CAKE
   Fluffy and light like angel food, yet rich and
   moist as butter cake. Now quickly and easily
   made with our chiffon cake mix.


                    Cocoa Fluff
Mix in chilled bowl: 1 cup whipping cream, 1/2 cup
sifted confectioners' sugar, and ¼ cup cocoa. Beat
until stiff.