Royal Hawaiian Chiffon Cake

Kima McCartney

By
@Kima

This was an old recipes that my Grandma had , and my family just loves it. I typed this recipe exactly how the original was from Betty Crocker back in the 60's


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Comments:

Serves:

16 to 20

Prep:

20 Min

Cook:

1 Hr 10 Min

Ingredients

STEP 1 : MEASURE LEVEL INGREDIENTS THROUGHOUT AND SIFT TOGETHER INTO A MIXING BOWL.

2 c
sifted gold medal flour (not packed)
1 1/2 c
sugar
3 tsp
baking powder *
1 tsp
salt *

MAKE A WELL AND ADD IN ORDER : THEN BEAT WITH SPOON UNTIL SMOOTH

1/2 c
cooking oil (salad) ; wesson or mazola
7 medium
egg yolks
3/4 c
cold water
2 tsp
vanilla
2 tsp
grated rind of 1 lemon

STEP 2 : MEASURE INTO LARGE MIXING BOWL ; WHIP UNTIL WHITES ARE VERY STIFF PEAKS ; DO NOT OVER BEAT

1 c
egg whites (7 or 8 )
1/2 tsp
cream of tartar

Directions Step-By-Step

1
STEP 3 : Pour egg yolk mixture gradually over whipped egg whites GENTLY folding with a rubber scraper until blended. DO NOT STIR : THIS IS IMPORTANT.
2
Pour into ungreased 10" tube pan 4" deep , IMMEDIATELY.
3
Bake for 55 minutes @ 325° , then 350° for 10-15 minutes or until top springs up when lightly touched.
4
NOTE : can also be baked in an 9x13x2" oblong pan for 45 - 50 minutes @ 350°.
5
IMMEDIATELY turn cake upside down, placing tube part over neck of funnel or bottle , or resting on two other pans. Let hang free of table until cold ; loosen from sides and tube with spatula ; Turn pan over and hit edge sharply to loosen. Frost with Royal Hawaiian Frosting. (below)
6
* if using self rising flour , omit salt and baking powder.
7
ROYAL HAWAIIAN FROSTING : cream together 2 Tbs.(high grade) shortening , 1 Tbs. butter , ¼ tsp. salt , ½ cup confectioners sugar. Add Alternately : 2½ cups confectioners sugar and ½ cup drained crushed pineapple. Beat until creamy.

About this Recipe

Course/Dish: Cakes