Famous Wesson Chiffon Cake

Name: Famous Wesson Chiffon Cake
Cuisine: American
Ingredients: FOR THE CAKE; 2 eggs, separated; 1 1/2 c sugar; 2 1/4 c cake flour, sifted; 3 tsp baking powder; 1 tsp salt; 1/2 c wesson veg. oil; 1 c milk; 1 1/2 tsp vanilla extract; ORANGE FILLING; 3 Tbsp cornstarch; 1/2 c sugar; 2 c orange juice; 1 small can(s) mandarin orange sections, drained; ICING; 2 c confectioners' sugar, sifted; 4-5 Tbsp milk; 1 tsp vanilla extract; 4-5 Tbsp grated orange peel

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By Chilly Butt
@chillybb

Another oldie, but goodie, from gram's ziplock bag. My gram used to make this for only very special occasions. I don't know if I'll wait for a special occasion, or just for cake's sake, we'll see! Enjoy~

Rating:

★★★★★ 1 vote5

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2 Comments

Method:

Bake

Ingredients

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FOR THE CAKE
2

eggs, separated
1 1/2 c

sugar
2 1/4 c

cake flour, sifted
3 tsp

baking powder
1 tsp

salt
1/2 c

wesson veg. oil
1 c

milk
1 1/2 tsp

vanilla extract
ORANGE FILLING
3 Tbsp

cornstarch
1/2 c

sugar
2 c

orange juice
1 small can(s)

mandarin orange sections, drained
ICING
2 c

confectioners' sugar, sifted
4-5 Tbsp

milk
1 tsp

vanilla extract
4-5 Tbsp

grated orange peel

How to Make Famous Wesson Chiffon Cake

Step-by-Step

For Cake - Heat oven to 350. Lightly oil and flour two 8 or 9 inch cake pans. In a small bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar, beating till egg whites are very stiff.
In a medium size bowl, sift together, remaining sugar, flour, baking powder and salt. Add Wesson oil, half the milk, vanilla and beat one minute. Add remaining milk, egg yolks and beat another minute more. Fold in egg whites, gently as not to deflate the whites.
Pour batter into prepared cake pans and bake for 30-35 minutes and a tooth pick comes out clean. Let cake cool in pan for about 5 minutes. Run a butter knife inside of the cake pan. Turn cake out on wire rack, cool completely.
For Orange Filling - In a medium sauce pan, blend cornstarch with 1/2 cup of sugar; add 2 cups orange juice and mix. Cook over medium heat till thick. Cool; fold in 1 cup of orange sections, drained.
For Icing - Sift confectioners sugar into a medium size bowl. Add 4-5 tablespoons of milk, vanilla and blend.
Assemble cake with orange filling between cake layers. Drizzle icing over top and sides of cake. Decorate with grated orange peel. I would mix the orange peel with a bit of granulated sugar. It'll make the cake sparklie and the orange peel sweeter. Enjoy~