Black Walnut Chiffon Cake
Source of Recipe
Internet
List of Ingredients
2 1/4 c. sifted flour
3/4 c. sugar
3/4 c. brown sugar
1 tsp. salt
3 tsp. baking powder
1/2 c. salad oil
5 egg yolks
3/4 c. cold water or milk, scalded and chilled
2 tsp. black walnut flavoring
1 c. egg whites
1/2 tsp. cream of tartar
1/2 c. chopped black walnuts
Sift dry ingredients into bowl, make a well and add oil,
egg yolks, water or milk and flavoring. Beat egg whites and
cream of tartar until stiff. Fold into batter. Bake in tube
pan at 325 degrees for 55 minutes, then at 350 degrees for 10 to 15 minutes.
Top with Penuche Icing.
Penuche Icing:
1 1/2 c. brown sugar
3/8 c. shortening
3/8 c. milk
1/4 tsp. salt
Mix together in saucepan. Bring slowly to a full
rolling boil. Boil for 1 minute. Remove from heat and beat
until lukewarm. Add 3/4 teaspoon vanilla. If not stiff enough
to spread on cake, continue beating until it spreads easily.
In case it should become too thick to spread, add 1 teaspoon
milk or cream.
Recipe
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