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Butterscotch Chiffon Cake




Source of Recipe


Betty Crocker??


List of Ingredients




2 1/4 cups cake flour
2 cups brown sugar -- packed
3 teaspoons baking powder
1 teaspoon salt
1/2 cup vegetable oil
5 egg yolks
3/4 cup cold water
2 teaspoons vanilla
1 cup egg whites -- 7 to 8
1/2 teaspoon cream of tartar


Set out but do not grease a 10 x 4-inch tube pan or a 9 x 13-inch baking pan.

Preheat oven to 325 degrees F.

Sift together into mixing bowl: cake flour, sugar, baking powder and salt. Make a well and in order egg yolks, cold water and vanilla. Beat with a spoon until smooth.

Then into a large mixing bowl beat egg whites and cream of tartar until whites form very stiff peaks. Pour egg yolk mixture mixture gradually over whipped whites, gently folding with rubber scraper just until blended. Pour into ungreased pan. Bake. When cake tests done, invert and let hang until cold.

Bake cake at 325 degrees F for 55 minutes, then at 350 degrees F for 10 to 15 minutes.

Serves 16.


Recipe