Molasses Custard Chiffon Cake
Source of Recipe
Sunday paper
List of Ingredients
7 eggs, separated
1/2 cup molasses
1/2 cup scalded milk
2 cups sifted all-purpose flour
1 cup sugar
3 t. baking powder
1/2 t. baking soda
1 t. salt
1/4 t. nutmeg
1/2 cup vegetable oil
2 t. vanilla
1/2 t. cream of tartar
Confectioners sugar
2 T. molasses
2 cups whipping cream
1 lb. can sliced cling peaches, drained
Recipe
Beat egg yolks until very thick and light in color.
Beat in molasses.
Pour in hot milk, slowly, beating constantly; cool.
Mix and sift flour, sugar, baking powder, baking soda, salt and nutmeg.
Make a well in dry ingredients and add, in order, oil, vanilla, and cooled egg-yolk mixture.
Beat until smooth.
Add cream of tartar to egg whites.
Beat in large bowl until stiff enough to form sharp points.
Fold molasses batter into egg whites.
Turn into ungreased 10" tube pan.
Bake at 325 for 50 min.
Invert cake to cool.
When completely cooled, remove from pan.
Dust lightly with confectioners sugar. Serve with peaches and cream:
Add 2 T molasses to whipped cream
Beat until soft peaks form.
Spoon over cake slices.
Top with sliced peaches.
|
|
member logon
