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Cake, Bit O Walnut Chiffon

Source of Recipe

Betty Crocker Pre 1950s


List of Ingredients

2 1/4 C sifted softasilk cake flour
1 1/2 C sugar
3 tsp baking powder
1 tsp salt
1/2 C wesson oil
5 egg yolks
3/4 C cold water
2 tsp vanilla
1 C egg whites (7-8)
1/2 tsp cream of tartar
1 C finely chopped walnuts


Recipe

Sift together first 4 ingredients. Make a well in center and add in order the next 4 ingredients. Beat with a spoon until smooth or with electric mixer on medium speed for 1 minute.
Measure together in another large bowl, the egg whites and 1/2 tsp cream of tartar. Beat until very stiff (3-5 minutes on mixer at high speed) Pour egg yolk mixture gradually over whites, gently folding with rubber spatula, just until blended. Do not stir. Carefully and gently fold in walnuts. Immediately pour into ungreased tube pan, 10x4", or oblong pan, 13x9 1/2". Bake tube cake 55 minutes at 325, then 350 10-15 minutes. Bake oblong cake 45-50 minutes at 350. Cake is done if top springs back when lightly touched.
At once turn pan upside down, placing tube over neck of a bottle or funnel, resting edges of oblong cake pan on 2 other pans. Let hang free of table until cold. Loosen from sides and tube with spatula. Turn pan over, hit edge sharply on table to loosen. Frost with brown butter icing.

Brown Butter Icing
Melt, then keep over low heat until golden brown, 1/4 C butter. Remove from heat. Blend in 2 C sifted confectioners sugar, 2 Tbsp cream, 1 tsp wesson oil, 1 1/2 tsp vanilla. Stir vigorously until cool and of a spreading consistency. If too thick stir in a small amount of hot water. Frost cake and decorate with walnut halves.